All this time I have not been baking potatoes the right way!
(Thanks for setting me straight Di)
Take your baking potatoes (russet are best) and scrub them clean with a brush. Pat dry.
DO NOT POKE SKIN.
Brush all over with olive oil and set on a parchment or silicone lined baking sheet. Sprinkle with salt. I used Himalayan pink here.
Bake at 425 F for 45 minutes to 1 hour depending on the size of your potatoes. When the potato is soft when you press it it's done.
Here's the cool part.....
When you take the potato out of the oven, drop it onto the counter from about 10" up. This makes the insides all soft and fluffy.
Make a slice in the top of the potato and squeeze the ends gently to open it up more.
Serve with your favourite toppings.
It's so simple, but it really does make a difference!
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!