Oven Baked Potatoes

Perfectly golden-brown skin with soft fluffy insides. This is what makes a wonderfully baked potato!

Baked potatoes are often served as a side dish but can most definitely be a whole meal when made with fillings like curries, chili, chicken and vegetables. They are sometimes cut and fluffed with cheese, meats, and sour cream then stuffed back inside and baked with a golden crust. Of course, I am talking about the twice baked potato here. However, the lovely tuber all on its own with just a few flavor enhancers is still one of my favorites things to eat.

A good drizzle of olive or avocado oil with flaky sea salt goes a long way. It creates a great golden skin with so much flavor! No one likes dry skin, even on their food. Of course, many would argue the best part is stuffing it with a giant pad of butter and seasoning with salt and pepper. I would agree with this. I am a huge fan of Tillamook Sea salt butter.

It really adds so much, and I think it was made with potatoes in mind. It is my go-to for all things potato. The next best thing to add in our steamy side is grated cheddar cheese and sour cream. YUM! Green onions, chives, and bacon are always a welcomed addition too. The toppings are endless and completely up to each individual. Have fun with it or simply enjoy with butter because sometimes simplicity is all you need.

When did the baked potato become a staple in our North American homes?

In 1909 actually. It all started here in the Pacific Northwest (my home). I think everyone knows that the Idaho is the major producer of potatoes here in the states, but they are not where the baked potato got its fame. The Northern Pacific Railroad ran from Minnesota to the Pacific NW. This is where Americans love for baked potatoes began. The superintendent for the dining cars, Hazen Titus spoke with Washington’s Yakima Valley farmers and learned they could not sell their “inedible” potatoes because they were too big.

He obtained a bushel of the potatoes and brought them to the railroads commissary in Seattle where he got to work with a team of cooks experimenting with different methods of cooking. Soon they discovered that the perfect spud was found to be around two pounds, and two hours of baking resulted in a tender and creamy delight; topped with a generous pat of butter and eaten with a spoon, the world was never the same. Soon the railroad started marketing their train as the “The Route of the Great Big Baked Potato.” Even celebrities got on board and for 50 years you could count on enjoying one of these large potatoes on your travel adventure.

Now that we are done with our history lesson let’s get to basics of baking the potato. Instead of writing a traditional recipe I’m going to share tips on how to achieve a fantastic result.

1. Preheat the oven to 425 degrees.
2. To start wash with warm water and remove all the dirt and blemishes. Puncture with a fork all around. About 3-6 stabs will do. This will let out the steam while cooking.
3. Pat dry and move to a baking dish or baking sheet.
4. Drizzle with a healthy amount of oil. I use olive or avocado oil. Then sprinkle with sea salt.
5. Bake for 1-1/2 hours. They will be golden and perfect.
6. Let them rest a bit and then cut open. I like to cut into a T shape. Open and stuff with all your favorites.
7. I like to season with salt, pepper, and some paprika. A big pad of butter, shredded cheddar cheese, sour cream and chives or green onions.
8. Add any topping you want and ENJOY!