Scrub the potatoes
Wash and dry thoroughly
Puncture using sharp tines or a fork all over
Rub lightly with olive oil
Coat in Kosher salt
Bake at 400 degrees for at least 1 1/2 hours to 2 hours on the center rack, bare not in foil, and not on a pan
(you should put a pan with aluminum foil on the rack beneath to catch drippings)
Flip over each potato halfway through the baking
Remove and pierce lengthwise then squeeze to open
ash and dry one large potato. Rub 1 tbsp olive oil
nd bottom thirds.
Wash potato (or potatoes) thoroughly with a
ectangles).
Filling Instructions: Peel potato, cut lengthwise and then into
Slice and remove inside of halves of baked potato.
Combine remaining ingredients and stuff potato skins.
Bake in 400\u00b0 oven until cheese melts and potato is golden brown.
Make slits 1 1/2-inches apart in baked potato.
Do not slice all the way through potato.
Place a slice of Vidalia onion in each slit.
Wrap in foil.
Bake.
Prick baked potato with a fork; wrap potato in soaked paper towel. Wrap in Saran Wrap. Cook in microwave on High power for 10 minutes. Will not dry out the tater!
an with a layer of kosher salt. Place the roast, bone side
ver potatoes, and sprinkle with Kosher salt and Cracked black pepper. Bake
Heat oven to 350 degrees.
Wash 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 potatoes.
Place in a bowl and coat lightly with oil.
Sprinkle with salt
Place potatoes directly on top rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp and inside feels soft.
NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
he insides for another recipe.
Cut the potato halves in half
hisk to combine mayo, vinegar, salt, sugar and garlic powder.
uart warm water. Add the Kosher salt and light brown sugar. Whisk
mall chunks. Add 1 tsp kosher salt (or 1/2 tsp table
ith a large pinch of kosher salt, cover with water by an
ith water, add 2 teaspoons salt, and boil until they are
weet potato flesh until smooth; add the sour cream and kosher salt, mixing
lemon juice, garlic, Dijon mustard, kosher salt, parsley and white pepper in
fork to poke each potato a half dozen places about
In a small dish mix kosher salt, garlic powder and black pepper