Ingredients:
- Big potatoes
- Salt
- Vegetable or olive oil or butter
Preparation:
Heat the oven to 17oC. Take the potatoes and wash them thoroughly under cold running water, use a brush if you have one. Make sure to wash them very well and cut off any dark spots, you're going to be eating the skin after all. Then dry them well with a clean towel. Now take a fork or a sharp knife and make 4 holes on each side of the potato almost an inch in so the steam can escape while cooking. It's very important to do this since if you don't, the potatoes can explode.
I'm sure you noticed we're not using foil but using foil will make the potatoes soft and technically speaking, it won't be baked but steamed since you're trapping the steam inside.
You can choose whatever you want to 'spice up' your potatoes, whether it's oil or butter and then cover it up with salt. Yum! You can even use rosemary. Then place your potatoes in a tray and put it right in the middle of the oven and let them bake for about an hour. If you feel the potatoes aren't quite done then leave them for another 10-15 minutes.
After they're out of the oven just use a fork or knife and make a dotted line along the potato and just squeeze and it'll pop right open, be careful, it'll be very hot. Then you can add sour cream or butter over the opening and they're ready to eat!
