Recipe of the Week - Perfect Baked Potato Oven and Microwave

The Perfect Baked Potato

This recipe was originally found on Good Eats with Alton Brown.  You can find it HERE!

Ingredients

• 1 large russet potato (If it looks like Mr. Potato Head(r), you've got the right one.)
• Canola oil to coat
• Kosher salt

Directions

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Microwave Baked Potato ~ Done in 12 minutes

• 1 large russet potato

• 1 tablespoon butter or margarine

• 3 tablespoons shredded Cheddar cheese

• salt and pepper to taste

• sour cream
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• Scrub the potato, and prick several time with the tines of a fork. Place on a plate
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• Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
• 
  
• Top with remaining cheese and sour cream, and serve.