For a long time I used to wrap potatoes in foil and put them in the oven whenever we fancied baked potatoes.
Then I became aware of the health risks of aluminum foil in cooking and decided to try a different method. And I am so glad I did because this produces the best baked potato ever!
There are two wonderfully weird points to this way of cooking a baked potato. One is that you don’t poke any holes in the potato because you want to trap the steam inside. So roast it whole. The second is that when you take it out of the oven you need to drop it for high up in order to break up the inside of the potato and make it nice and fluffy.
OK? Ready?
Here’s what you do:
Preheat your oven to 450 F. Grab a few Russet or just big regular Cypriot potatoes. Wash them and pat them dry. Rub olive oil all over until the potato is well-coated and then sprinkle with salt. Put them in the oven and bake for 45 minutes to 1 hour, depending on the size of your potato. Once they look nice and crispy, take them out. And now hold one of your potatoes high and drop it onto a plate or a cutting board, from around 10 inches up. Slit the potato and pinch the sides to make the opening bigger and fill that baby up with your favourite fillings. Voila!
Recipe taken from Tastes Lovely.
