by Lauren Bove

Created on: December 10, 2009   Last Updated: January 13, 2010

Maybe it’s just the Irish in me, but there really is nothing like a properly baked potato.  Nothing.  Crispy, golden, earthy, minerally goodness on the outside.  Delicately fluffy, rich and steamy on the inside.  Whatever you decide to top your baked potato with - butter, sour cream, cheese, chili - make certain you’ve done your spud right by baking it the very best way.

Do not microwave your potato.  All microwave oven manufacturers will tell you that nuking a potato is perfectly fine.  Do not be seduced by them.  The soggy product of 6 minutes on high is nothing close to fine.  It is pure sacrilege in my book.  

This noble tuber needs slower dry nurturing in a hot but not too hot oven.  Gas or electric will do nicely.  Convection cooking is completely unnecessary but not a deal breaker.

Do select firm, fresh and good looking produce.  What you get out of your efforts will only be as good as what you put into them.  I like an Idaho Russet.  If it’s good enough for McDonald’s, it is good enough for me.  

Next, be certain to scrub the potato free of debris and dirt under clean running water.  I also pick out any white “eyes” that might have developed during the transport from farm to my home.  Avoid green potatoes at all costs.  The green part is actually chlorophyll indicating the presence of a natural toxin called solanine. It is the plant’s natural defense against insects, disease and predators.  It develops when the potato is subjected to light or extremes in temperature, which can happen with improper transport.  If ingested in large amounts it can cause headaches and stomach illness, even paralysis of the central nervous system.  Certainly, solanine is not part of the perfect baked potato, so leave it out.

Once clean and dry, prick the potato all over with the tines of a fork or tip of a sharp knife.  This is necessary to prevent the buildup of steam in the potato as it cooks in the hot oven.  If you avoid this step, prepare yourself to scrape the inside of your oven clean  after the inevitable explosion. 

Preheat your oven to 350 degrees F.   While you wait for the oven to come to temperature, rub olive oil all over the surface of the potato.  Next, lightly sprinkle kosher or other coarse salt on the oiled potato skin.  Cracked black pepper is an optional step that I don’t

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