Baking a potato is actually a rather easy thing to do. But baking a flavorful baked potato, that takes a little something extra. Back in my previous life "behind the curtain" cooking in resturants I learned a trick or two. The key is preperation and temperature. A quick 5 minutes can mean the difference between a baked potato and a magical resturant quality baked potato!
Makes 4-6 potatoes
Full time 1 1/2 hours
You will need:
4-6 white or Yukon potatoes, good baking size is the size of an elongated orange
3 tbsp vegetable shortening
1 tbsp fine sea salt
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 1/2 tsp ground black pepper
Let us begin:
Preheat your oven to 400' and cut 4-6 (depending on potato quantity) pieces of aluminum foil roughly 8" each, lay out on flat surface.
Wash and dry each potato.
Using a fork pierce the skin 5-6 times.
Once all potatoes are pierced we need to rub them down with vegetable shortening, a good trick is to place a small amount of shortening on a paper towel and rub it across the surface.
Set potato onto a sheet if foil, centered.
In a small bowl combine all spices to create a nice blend.
Dust blend across surface of all potatoes.
Flip potato over and dust surface.
Tightly roll up foil around potatoes.
Place potatoes into oven and lower heat to 375'.
Bake 1 to 1 1/4 hours or until the potato is easily pierce by a fork.
Remove from oven and carefully remove foil.
Serve and enjoy!
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