Baked Potatoes/Spuds

When I worked at Lexis Nexis in Dayton, every once in a while the cafeteria would feature “Spuds” on the menu. Ever since I ate my first baked potato covered with sauteed mushrooms, onions, chicken, cheese, scallions and sour cream, I knew I had to replicate this recipe at home. However, I could not figure out how to get my baked potatoes to turn out so soft! After much experimentation, I came up with this method. I’ve made it twice and it’s turned out well so far!

This is what you do:

Use the baking/Russet potatoes. Wash and scrub them well and use paper towels to dry them.

Poke holes all over the potatoes with a fork.

Line a baking sheet with aluminum foil. Place a potato on another sheet of foil and drizzle a bit of olive oil over the potato. Spread it all over so that it is lightly greased. Sprinkle the potato with sea salt and close up the foil around the potato. Bake 3-4 at a time.

Bake for 1 hour 10 minutes (for large potatoes) at 400F. When you remove the potatoes from the oven and foil, they will be perfectly soft on the inside. Cover with your preferred toppings!