The Best Baked Potato

 Potatoes are hands down the most versatile vegetable. Baked, boiled, fried- they're all delicious. Potatoes get a bad reputation because of their high starch content, and being part of the nightshade family can cause some to experience digestive issues. However, potatoes with their skins on are good sources of potassium, folate and vitamin C.

These potatoes make the skin the best part of the dish. I like them as a perfect addition to a steak, the base for my chicken and broccoli with cheese, my twice baked potatoes, or left overs can be transformed into home fries for breakfast. The recipe is so simple. It does take about an hour to cook the potatoes so make sure that you start these well in advance. 

For portion sizing, I estimate one potato per person. But, use your judgement. It it a huge potato? Split it, but I  do cook extras just to have these on hand for other dishes.

Ingredients

• potatoes- I use Yukon Gold. The flavor and texture is my favorite, but the Russet (Idaho) potato is also a classic choice.
• butter,  bacon grease, or beef tallow (choose your preference) I avoid olive oil because of the high heat, and vegetable oils at all costs.
  
• kosher salt

Directions

Turn the oven on at 400 degrees Fahrenheit. Wash your potatoes getting off as much dirt as possible. Dry them thoroughly. This a pivotal step in getting the skin crispy (the best part). Take the butter or fat and rub on the potato. Be sure to cover the whole surface, but avoid any excess. A light coating is all that is needed. Next, take the salt and pour into your hand. Begin applying the salt to the outside of the potato. The salt will naturally stick to wherever there the fat is. If  it looks to salty in one spot just keep turning the potato in your hands until it looks evenly coated.  It might look like a lot of salt, but it will create a deliciously seasoned potato. Place to the side and repeat with all of the potatoes. Next, place the potatoes directly on the oven rack, roughly in the middle of the oven. Shut the door and you're practically done. The potatoes will take about an hour to cook depending on their size. If they are on the smaller side, then start checking them around 50 minutes. The skin will be crispy, and the flesh will be completely soft (no resistance). That's it! 

To prepare, I poke with a fork vertically. Think north to south. Once the surface is pierced, take the north and south poles and push them towards the equator. The potato should just pop open revealing a steaming interior. I add butter, and plain whole fat yogurt instead of sour cream. I go light on the salt, and plenty of fresh black pepper. 

How do you like to dress your baked potato? What is your favorite way to eat a potato?