Yep – it’s me, Kelly, giving cooking advice. Normally I steer well clear of this area but I recently had one of those “ah-ha!” moments and naturally felt the need to share. Now, before you get too impressed, I must share that I did not come up with this on my own but learned it from the cooking instructions in our last Blue Apron delivery.
Does anyone else bake their potato by poking a few holes in it with a fork and throwing it in the oven for an hour? That’s how I always did it. Or, even better, get the microwave kind at the store and throw it in there for six minutes. I never was a big fan of baked potatoes. I like baked sweet potatoes, but still somehow when I cooked them myself, especially the microwave kind, they always ended up just “eh.”
I’m probably the only person who did not know this is the much better, much faster, much more delicious way to bake sweet or regular potatoes, but if there is at least one person who benefits from this post then my efforts have not been in vain.
Here’s how to do it:
- Preheat your oven to 475 degrees F
- Cut your potato in half long ways
- Get a sheet pan and drizzle with olive oil, salt, pepper and/or any other spices you choose
- Place your potato on the sheet, flat/cut side down
- Add 2 or 3 tablespoons of water to the sheet pan
- Cover the pan with aluminum foil, making sure it is tight and the foil is sealed over the edges of the pan
- Bake for 30 minutes
Ta-da! Your cook time is cut in half and you end up with melt-in-your-mouth on the inside and brown and crispy on the top potatoes.