Crispy Skin Baked Potato
Picture from the following link: http://www.smokingmeatforums.com/t/133806/ugly-duckling-dry-aged-salt-crusted-prime-rib-roast-q-view
Pictured: Crisp baked potato with sour cream and chives, dry aged prime rib steak and grilled asparagus.
1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.)
canola oil to coat (water optional)
Position racks in the top and bottom thirds of oven and preheat to 450°. Wash potatoes thoroughly with a stiff brush and cold running water then dry, do not pierce. Place in a bowl and lightly coat with oil. Sprinkle with kosher salt and place potato on middle rack of oven. Place a baking sheet pan on the lower rack to catch any drippings.
Bake 45 minutes (depending on size) until skin is crisp, but flesh beneath feels soft. Serve by creating a dotted line of holes from end to end with a fork, then crack the spud open by squeezing the ends toward one another. It will pop right open so be aware of escaping steam.
Chef's note: If cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes. May be used for various recipes such as twice baked potatoes.
Edited by Mr T 59874 - 6/6/13 at 6:44am