Monday, January 24, 2011
How would you describe the perfect embodiment of a baked potato? Fluffy, light as a cloud? Moist, yet just dry enough to soak in a shameful amount of butter and sour cream? This really shouldn’t qualify as a “recipe” - because it is so amazingly simple. But even after cooking for over 45 years, I hadn’t thought of it myself. Thanks Callin!
My daughter Melyn has a favorite meal. I wish I could say that it is one of my very own recipes, but - no. It is (simply) a good baked potato dressed with lots of butter and sour cream. When she was young(er) and we went to Wendy’s for lunch - no hamburger & fries for her... All she wanted to order was a baked potato.
Melyn married into the wonderful, fun Baker family. They are a family of all boys (four of them), who enjoy great cuisine and trying new recipes - especially Melyn’s brother-in-law Callin. The jury is still out on who (in their extended family) shared this method of making the quintessential baked potato - but I’m giving Callin the credit.
It is unbelievably simple. Many websites claim that you should coat the baked potato in oil or shortening before baking - but this will make a smoky mess of your oven and you will not be able to detect that heavenly ‘potatoes are almost done’ aroma. It works the same way for one potato, or twenty - so this is a great method for cooking solo.
Are you one that loves the skin of a baked potato? Well, I can’t imagine you would be if you “steam” your potatoes (by baking them wrapped in foil) Baking them this way yields a crackly crisp outer shell that I can’t resist cutting in small pieces to enjoy after the fluffy interior is eaten.
For full instructions & photos - go to: