THE BAKED POTATO

GreekVegetarianEasy60 minBy Northstar

Ingredients

Servings

1 each russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
1 each ) Heat oven to 350 degrees and position racks in top and bottom thirds.
2 each ) Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
3 each ) Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that

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moisture can escape during cooking. 4) Place in a bowl and coat lightly with oil. 5) Sprinkle with kosher salt and place potato directly on rack in middle of oven. 6) Place a baking sheet on the lower rack to catch any drippings. 7) Bake 1 hour or until skin feels crisp but flesh beneath feels soft. 8) Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.
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It will pop right open.
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But watch out, there will be some steam.
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NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
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Yield: 1 potato per person