The Perfect Baked Potato

So, I realized that I really didn't have anything to blog about. I've been a bit distracted from my regular crafty routine. Tuesday, we had a run in with what I *think* was a carpet beetle larvae. Massive cleaning ensued and I didn't find any signs of another so we hope we're in the clear. The house was cleaner for a day and I was really worn out. Yesterday, D decided to be sick. That means, that while there isn't a ton of extra load as far as child care is concerned (I mean, I take care of the all day anyway), it seems like there is a whole lot more because there is an absolutely useless adult laying around all day and not helping. Plus, I didn't get to shower. He looks like he's on the mend, so hopefully, life can resume as normal today.

Anyway, we're having baked potatoes tonight, so I thought I'd share a couple of excellent recipes. One for the perfect baked potato and another for the perfect baked potato topping: Potato Sauce.  I hope my family isn't offended that I'm sharing our potato sauce recipe. It's just that, you can't have "the perfect baked potato" without it.

Without further ado:

How to bake the perfect baked potato

Ingredients:
4 medium russet potatoes (7 to 8 oz. each), scrubbed
Olive Oil
Salt

Method:
Pre-heat oven to 450 degrees with oven rack in the middle position.
With a paring knife, pierce each potato here and there on each side. Microwave potatoes on high power for 4 minutes (for fewer potatoes plan on 2 minutes total cooking time for each potato). Out of the microwave, use a basting brush to brush the potatoes on all sides with olive oil. Season each potato with salt.
Place potatoes directly on the oven rack and bake for approx. 30 minutes or until a skewer glides easily through the flesh, turning potatoes half-way through cooking time. (I like to put a drip pan on a lower oven rack beneath the potatoes.)
Remove potatoes from oven and pierce them with a fork to create a dotted X on the top of each potato. Press in at the ends of each potato to push the flesh up and out. Note: To ensure that the flesh does not steam and become dense, it's imperative to open a baked potato as soon as it comes out of the oven. This will keep the potato fluffy and light.
Serve with Potato Sauce and other toppings of your choice.

So, above is how I like to top my baked potato (though sometimes I add bacon). Cheese (lots of it), broccoli and potato sauce (I'm obsessed with "the sauce").

Potato Sauce

Ingredients:
1 8 oz Cream Cheese, softened
1/2 Cup Buttermilk
1/2 Cup Mayonaise
1/2 tsp. Onion Salt

Method:
Using a hand mixer, blend all ingredients until smooth.

I always halve the recipe. I've found that is the perfect amount for my family of 4 (two adults, two small children).

And there you have it. I can't wait for dinner tonight!

Have a Happy Day!

~MJ