Baked Potato
Serves 1
1 large russet baking potato
olive oil to coat
kosher salt
Addition toppings:
butter
salt and pepper to taste
Preheat oven to 375 degrees. Scub the potato with a stiff brush under clean water, dry and prick with a fork all over, I poke mine 12 times for this size potato. Set the potato in a small bowl and coat it with olive oil and sprinkle kosher salt on all sides. Place the potato on your middle oven rack. I usually put a sheet of tin foil on the bottom rack to catch any oil that drips. Bake for one hour or until the the skin feels crisp but the inside is soft when you slide a knife in.
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