4 russet potatoes
1/4 cup olive oil
1 tablespoon sea salt
cheddar cheese (optional)
sour cream (optional)
black pepper (optional)
unsalted butter (optional)
margarine (optional)
fresh chives, minced (optional)
bacon bits (optional) or chopped bacon (optional)
Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
Pour oil onto one small plate and salt onto another.
Place an ungreased cookie sheet next to the plates.
One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.
1/4 cup olive oil
1 tablespoon sea salt
cheddar cheese (optional)
sour cream (optional)
black pepper (optional)
unsalted butter (optional)
margarine (optional)
fresh chives, minced (optional)
bacon bits (optional) or chopped bacon (optional)
Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
Pour oil onto one small plate and salt onto another.
Place an ungreased cookie sheet next to the plates.
One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52934-red-lobster-salt-crusted-baked-potatoes.html
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