Restaurant Style Baked Potatoes
- Large Russet Potato (es)
- Coconut or Canola Oil
- Coarse Kosher (or Sea) salt
Preparation time 4mins
Cooking time 79mins
After rinsing and drying the potatoes; piece several times (8 or 10)with a fork or the tip of a sharp knife; rub with the oil and coat with salt. A shallow bowl works for this; just roll the potatoes in the salt.
Put the potatoes directly on the middle rack of your oven; with a cookie sheet or shallow pan on the floor of the oven to catch the drippings.
Bake for one hour or an hour and 15 minutes (if cooking more than 4 potatoes.. or you live at an elevation above 3000 ft.); until the skin is crisp; but the potato is soft underneath.
If you pierce the potatoes from end to end with a fork; squeezing the ends together will make the potato pop open. Careful of the steam.