Sunday, January 4, 2009

Loaded Baked Potato

I'll be honest... this was my first time making a baked potato! Why have I never done this before? It's SO easy and so yummy! I used this basic recipe from the FN website. Enjoy!


* Large russet potatoes (one per person)
* Canola oil to coat
* Kosher salt


1. Heat oven to 350 degrees.
2. Wash potatoes thoroughly, dry, and use a fork to poke about a dozen times all over the spud.
3. Place potatoes in a bowl and coat lightly with oil.
4. Sprinkle with kosher salt and place potatoes directly on rack in middle of oven.
5. Place a baking sheet on the lower oven rack to catch any drippings.
6. Bake for about an hour or until skin feels crisp but flesh beneath feels soft.
7. Serve by creating a dotted line from end to end with your fork, then crack open the spud by squeezing the ends toward one another. It will pop right open. Watch out for steam.
8. Top with your favorite toppings. We used fat-free sour cream, fat-free shredded cheddar cheese, chives, and low-fat bacon bits. (Hey, we tried to make it healthy!)


Kristina R. said...

What a great reminder on how to cook a russet potato.

Joelen said...

I love baked potatoes - micro taters just don't cut it! I use this specific truffle salt on them and they are delish! Great job on your first potatoes!