- Baking potatoes (russets recommended)
- Olive oil
- TOPPING POSSIBILITIES–
- Basics: salt, freshly ground pepper, butter, sour cream (or yogurt)
- Cheese: shredded cheddar or jack, crumbled blue or feta, grated Parmesan
- Fresh herbs and seasonings: chopped fresh basil, cilantro, oregano, or dill; crushed red pepper; seasoned salt; chopped chives
- Meats: chili, taco meat, fajita chicken or beef, pulled pork, crumbled bacon, chopped ham, chopped salami or pepperoni, smoked salmon
- Vegetables: chopped scallions or red onions; steamed broccoli, green beans, or asparagus; grilled corn; canned black or chili beans; chopped fresh tomatoes or sun-dried tomatoes; sauteed spinach; sauteed mushrooms; grilled onions; roasted red peppers; sliced jalapenos; thawed frozen peas; chopped avocados or guacamole
- Sauces & dressings: salsa; barbecue sauce; gravy; alfredo sauce; nacho sauce; blue cheese or ranch salad dressing; marinara sauce – or other red Italian sauce; pesto
–Scrub potatoes under water and dry them off.
–Spray or rub potatoes with oil.
–Use a metal fork to poke a few holes in each potato.
–Put potatoes on a rimmed baking sheet, and bake at 400 degrees for 50-60 minutes, until soft.
–If baking potatoes ahead for a party, the hot, baked potatoes can be stored in a cooler for up to 4 hours. Preheat the cooler with hot water before hand; empty and dry it right before adding the hot potatoes.
–When it’s time to serve, cut potatoes longways across the top of each potato and squeeze the ends together to open the potato.
–Serve with a variety of toppings.