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The Baked Potato

Source of Recipe


Alton Brown, from "Good Eats"






List of Ingredients



• 1 large russet potato (If it looks like Mr. Potato Head, you've got the right one.)
  
• Canola oil to coat
  
• Kosher salt
  






Instructions



1. Heat oven to 350° F and position racks in top and bottom thirds.
   
   
2. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork, poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
   
   
3. Bake 1 hour, or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends toward one another. It will pop right open. But watch out, there will be some steam.
   
   Yield: 1 potato per person
   
   ............................
   
   NOTE
   
   If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.