Here is the foolproof method for perfect baked potatoes with crispy, garlicky, salty skins. Easy and delicious!
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. In fact, the skin is my favorite part. 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.
Potato prep: First, rinse and scrub potatoes, leaving on a clean towel to air dry as much as possible before oiling. Second, rub potatoes all over with extra virgin olive oil, covering all surface area of the skins. (I also spray mine with a non-GMO canola cooking spray to ensure even coating). Finally, sprinkle coarse sea or kosher salt on skins, followed by a generous application of 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 my favorite turkey ranch chili with black & white beans) 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!!!