Baked potatoes, though a comfort food, are often forgotten, yet when you think of them, you are reminded of how tasty they are, and you instantly crave one.
They are simple, affordable, and pleasing to palates of all ages. Baked potatoes make Backyard BBQs complete.
If you have been following my recipes, you know that it is not what I cook but HOW I cook that makes the difference. I find that potatoes benefit from the same precision applied to baking. Though precise, my recipe is simple and bakes the skin “jacket” to a perfect and flavorful crisp.
These potatoes are an enticing option as an entrée and a worthy accompaniment to steaks, chops, or ribs. When I bake potatoes this way, butter, chives, and sour cream are all I need, but load them up if you prefer.
You want a baked potato now, don’t you?
- BBQ Grill or oven
- Baking sheet (for oven)
- Wire cooling rack (for oven)
- Pastry brush
- Shallow dish
- 4 Russet potatoes (12 oz each)
- 4 tablespoons Flaked Sea Salt
- Freshly ground black pepper to taste
- 2 tablespoons Granulated garlic
- 4 tablespoons Butter, melted or olive oil
- Chives or green onion, chopped
- Sour cream
Number of servings: 4
Place a rack in the center of the oven and preheat to 450 degrees or preheat your BBQ grill to 450 degrees.
Combine the salt, granulated garlic and pepper in a shallow dish and set aside.
Thoroughly wash the potatoes and dry them completely. Wet potatoes render soggy skins.
With a fork, pierce the potatoes a couple of times on all sides. Place them in the oven on the wire rack atop the cookie sheet or directly on the center rack with a cookie sheet below it.
If you are using your BBQ grill, place them on the upper rack.
Bake the potatoes for about 25 minutes or until the skins look dry and slightly wrinkled. Remove them with heat-proof gloves (remember which side was facing up). Brush them with butter on all sides. Roll them in the salt, granulated garlic, and pepper mixture.
Place them back on the oven/grill with the opposite side up. Bake for an additional 20 minutes or until they are soft when you squeeze them. If not, cook at 5-minute intervals until they are.
Slice the potatoes lengthwise with a sharp knife. Squeeze the ends slightly to break up the flesh. Use a fork to fluff, add the chives/onions, and butter, and sour cream in that order. Salt and pepper to taste. Dig in and don’t forget to eat the skin.
If you have leftovers, consider making potato salad by chopping up the potato and mixing it together, toppings and all. Add more sour cream if the mixture is too dry. Now, you are ready for a summer picnic.