Baked Potatoes

I don't believe in complex recipes with twenty-five ingredients. It is not very practical to fill up your grocery cart to make one dish. Sure, you might make it once for a dinner party, but it's doubtful that recipe will be something you will make again if there is too much involved.

What I do believe in is improving upon staples. In less financially abundant times, what meal could be less expensive than a baked potato? Idaho potatoes are about $1.50 for a five pound bag; practically free food. A friend taught me a better way to bake them and I'd like to pass it along.

Forget about the tin foil. Instead after you have washed and stabbed your potato, brush it with oil and sprinkle it with salt. Then bake at 400 degrees for and hour, give or take.

When it is done it will look slightly more wrinkly than you are used to. It is hard to overbake a potato.
The result is that the inners are melt in your mouth and the skin is crunchy. The skin reminds me of the skin on twice baked potatoes (you'll need a knife.)

It's still a baked potato, but with a massive improvement on texture. At my house we recently obtained 50 lbs of potatoes. At first, we discussed making a different potato recipe every day. However, it turns out simplicity is often the most crave-able option.
Everyone likes to dress their potatoes in their own way. My personal favorite toppings are worchestershire sauce (if you get the super cheap generic version, it's usually vegan), earth balance margarine (also vegan), and pepper.

I find that toppings such as soy sauce, teriyaki sauce, BBQ sauce (sweet baby rays), and worchestershire sauce add saltiness without using more of the less flavorful option- table salt.

Of course, put whatever you have on there. It's pretty much impossible to screw up. Just try the technique. I promise you won't be disappointed.