Here is how to make perfect baked potatoes with crispy, garlicky, salty skins (that you can eat), because for some of us, the skins are the best part!!!
To me, a baked potato is only as good as its skin. When I eat a baked potato, I want to eat the whole thing–skin and all.
I’ve worked for years to learn the technique to making a wholly edible spud, and I’ve finally found the technique that I love best.
First, rinse and scrub potatoes. Place them on a clean towel to air dry as much as possible before oiling.
Second, rub potatoes liberally with extra virgin olive oil, covering all surface area of the skins. I sometimes spray mine with Trader Joe’ non-GMO olive oil spray as well, to ensure that all of the skin is oiled.
Finally, sprinkle coarse sea or kosher salt on skins. The more coarse the grind, the better. I use a gloved hand and press the salt into the skins if they don’t “stick” before baking. After salting the potatoes, I sprinkle them with Lawrey’s garlic salt.
Baking time: Nothing ruins a potato more than underbaking. Once a potato is cut into, baking longer never quite makes it right again. I bake mine at least an hour on 400 degrees and test doneness by gently squeezing a potato with a clean oven mitt. If done, it will be soft and yield to pressure.
These can be served with chili (try our favorite turkey chili with beans) and/or topped with sour cream, butter, and chives. No matter how you eat them, the skins will be as yummy as the insides.
I love hearing from readers, so feel free to leave comments! Thanks so much for stopping by. Be blessed, and stay savvy!!!