It starts with the perfect baking potato. The Russet potato.
The potatoes are scrubbed clean and patted dry. I prick them all over with a fork or a paring knife, to allow the steam to escape while baking.
I don't want an exploded potato in my oven, although my boys would love that...
If you want soft potato skins, rub 'em with butter or shortening OR cover with aluminum foil.
Me? I like the crispy skins....yum! The skins have a lot of nutrients, plus fiber ~
I bake my potatoes in a 425ºF oven for 40-60 mintues, depending on how large they are.
Are you ready for the secret?
Did you know that a large, baked potato, with skin on, has only 278 calories, with only 3 calories coming from fat?