the ideal baked potato

[Arundel Pajo]

The quest for the ideal baked potato begins with finding the perfect potato. Your selected tuber should be about as long as your hand, and evenly shaped with no dings or black spots on it.

Wash it thoroughly under warm tap water. Don't use soap or a brush...you want to leave the skin intact. Just rub it really good and get it as clean as you can with your hands.

Towell it off and then rub it all over with extra-virgin olive oil. Roll the oiled potato in coarse-ground sea salt. If you want some extra flavor, and are feeling a bit spunky, you can roll in some black pepper and dried herbs, as well. The result of this on the finished spud is a soft and flavorful skin that is every bit as tasty as the rest of the potato, and has a satisfying crunch from the sea salt.

Bake on a cooking sheet in the middle of a 400º oven for about 45 minutes. Take it out, and poke holes in a longitudinal line down the length of the potato with a fork. Put it back in the oven for another 15-20 minutes, depending on the size of the potato.

Remove your spud from the oven and let cool for a couple of minutes until you can touch it. Pinch the two ends inward and upward to split the potato and gush its flaky innards out in a most appetizing manner.

Here's where you can get creative. Top with whatever floats your boat. The classic steakhouse potato has some shredded cheddar cheese, some butter, chopped green onion, bacon bits, and salt & pepper.

Goat cheese, chopped portabella mushroom, fresh thyme, and red pepper flakes would be good.

You might take all the innards out, mix with some green onion, chipotle pepper, cheddar cheese, and sour cream....stuff it all back in the potato, and then bake a while longer.

Whatever....enjoy!