Perfect Baked Potato

I am not great at cooking. It's only the best of the best of what I make that ends up on the blerg. I still have a lot of basics to master. For example, the baked potato. I have made dozens of bad baked potatoes. Or good baked potatoes that we didn't end up eating until 10 o'clock at night because they were not even close to be done. I have also spent over 30 bucks at a BBQ place for 5 plain, no topping, baked potatoes when I couldn't get mine done while hosting a dinner party.  Embarassing.

BUT NOT ANYMORE! Behold this beautiful spud! Perfectly cooked on the inside with crisp, salty skin. 

I don't know if it makes any difference but at HEB I used to buy "baking potatoes" and they were pretty big. This time I specifically looked for potatoes labeled as "russet". They looked the same as "baking potatoes" but were smaller.

Perfect Baked Potato
Adapted from Gimme Some Oven

• 1 medium Russet potato, scrubbed clean
• olive oil
• kosher salt
• freshly ground pepper

Preheat oven to 450 degrees F.  Line a baking sheet with aluminum foil.

Poke the potato all over with a fork.

Bake the potato for 25 minutes. Remove from oven and brush with olive oil and sprinkle with salt and pepper.

Return to oven and bake for additional 20 minutes (turning the potato at 10 minutes).

To make sure it's done, squeeze the potatoes at the ends with an oven mitt - it should give under pressure. If its not done keep cooking at 5 minute increments.

Cut down the middle (lengthwise) and squeeze to open. Add ALL the toppings.