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Making Sharon's Perfect Baked Potato

Updated on June 19, 2013
If you love potatoes.
If you love potatoes. | Source

Sharon's Baked Potato Recipe

5 stars from 2 ratings of Sharon's Baked Potato

Why Have A Dud Spud When You Can Have A Greata Potata

This entire piece is on my wife’s expertise on her ability to make baked potatoes. Damn! She’s good at this. I work with sauces and fried things. My wife does an awesome baked potato.

Those who have read my articles should know that this is my wife's special gift to me.

And it’s easy, but for some reason I have a death touch to doing this. When she makes it, it’s nice and crisp, salty, and thoroughly done in and out.

Really! Use this recipe and it will work for you. Trust me.

Cook Time

Prep time: 5 min
Cook time: 1 hour
Ready in: 1 hour 5 min
Yields: 1 potato is one serving

Ingredients

  • 1 Potato, Idaho (baking)
  • Enough to coat a potato of Olive Oil, EVOO
  • To preference Sea Salt

Directions

  1. Pre-heat oven to 450.
  2. With a fork, stab through the potato many times all around it as many times as you can. Coat your hands with olive oil and rub the potato thoroughly. Rub or add sea salt to the skin (you can either sprinkle it or roll the potato in it.
  3. Bake in an oven on the rack at 450 for one hour. Check by cutting into the potato, if the knife goes in easily, it’s done.

Comments

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    • Georgie Lowery profile image

      Georgianna Lowery 4 years ago from Slaton, Texas USA

      I am the first to admit that I do not make a stellar baked potato and I never would have thought of putting EVOO on them. Do you need to put something under them to keep the stuff from dripping?

      Will definitely give this a try. Thank you (and thanks to Sharon!) for sharing!

    • SidKemp profile image

      Sid Kemp 4 years ago from Boca Raton, Florida (near Miami and Palm Beach)

      Wow! I'll try this. I'm a big baked potato fan. But I've never heard of poking holes all around with a fork - my mom just gave each spud one stab.

      I also like quartering them, then EVOO and salt, and baking. It's a bit faster, and creates something between a french fry and a baked potato.

      Votes up and awesome!

    • cperuzzi profile image
      Author

      Christopher Peruzzi 4 years ago from Freehold, NJ

      You will be rubbing the EVOO on the skin (think of it like putting sun tan oil on your own skin). You shouldn't have excess to drip. However, if it would make you feel more secure, put the potato on the rack and then you can put a small pan below it to catch any dripping. Once again, you shouldn't saturate the potato. I used the 1 cup measurement of EVOO because people rarely make just one potato. Use enough oil to coat the potato once and rub it in. Then, while it's moist from the oil, add the salt.

    • cperuzzi profile image
      Author

      Christopher Peruzzi 4 years ago from Freehold, NJ

      @ Sid - I prefer to not quarter them as I believe the baking process goes from the outside in and you might not get ideal results. But, heck, try it and let me know how it comes out.

    • W1totalk profile image

      W1totalk 4 years ago

      I found it simple a delicious and I only eat potatoes sometimes. Good stuff.

    • cperuzzi profile image
      Author

      Christopher Peruzzi 4 years ago from Freehold, NJ

      Awesome, I'm glad it worked for you. I made a change this morning as my wife told me to preheat the oven to 450 instead of 475 and that the baking temp was 450. I guess the one canceled the other.

      I found that this also works with charcoal grills if you are careful and wrap the potatoes up in foil and put them under the coals. I still have the get the timing better, though - I think the cooking process can be cut to a half hour if you decide to do it that way.

      After all, it is summer.

    • SidKemp profile image

      Sid Kemp 4 years ago from Boca Raton, Florida (near Miami and Palm Beach)

      C Perruzzi - I've done it. I wouldn't say better or worse - it's a different dish. Baked potatoes are one thing. The quartered potatoes, though, fulfill that French-Fry craving without the deep fryer.

    • cperuzzi profile image
      Author

      Christopher Peruzzi 4 years ago from Freehold, NJ

      That's just awesome. I believe that potatoes will be on our menu this week.

    • SidKemp profile image

      Sid Kemp 4 years ago from Boca Raton, Florida (near Miami and Palm Beach)

      If you try the quarters, let me know how you like them. I'll be trying your wife's method soon, and I'll come back and post our praise!

    • cperuzzi profile image
      Author

      Christopher Peruzzi 4 years ago from Freehold, NJ

      Sid, she tried it the cut way too and loved it. That's a great idea.

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