Baked Potato

Potatoes are a staple here as a side dish with sea food and meat. You might have heard about the well known combination Meat and Potatoes. Be it Potato Fries, Pan-roasted baby potatoes, Mashed Potatoes or Baked Potatoes, I love all forms of this starchy root. Similarly, you can bake a sweet potato too.

Ingredients:
Russet Potatoes - 4
Olive Oil - 1 tsp
Black Pepper Powder
Salt
Sour Cream
Butter


How to bake Potatoes in an Oven:

• Preheat the oven at 450 degrees F.
• Scrub the dirt of the potato skin and wash them well. Wipe them dry with a paper towel. Pierce the potatoes all over with a fork or a knife. This will let the steam release from the potatoes. Apply oil to the potatoes, a few drops would be enough to lightly grease them. Sprinkle some salt on the potatoes. Bake the potatoes on an oven rack for about 30 minutes or until the skin turns crisp.
• Baking time will vary depending on the size of the potatoes. Prick with a fork to check if potatoes are cooked soft. You can use any other variety like golden potatoes or red potatoes.
• Along the length of the baked potato, form a small cut with a fork or a knife. Use a kitchen towel to hold the hot potato and carefully open it in two halves with your hands.
• Top the hot soft Baked Potato with sour cream and/or butter. My personal favorite is just the sour cream. I love this baked potato with a dollop of thick yogurt/curd too. Sprinkle some black pepper powder or any other seasoning of your choice.
• Enjoy Baked Potatoes with meat or with just salad the way I eat.