Mike's Perfect Baked Potatoes

Name: How to cook Mike's Perfect Baked Potatoes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Perfect Baked Potatoes

A quick Chefs tip? Always save your [unburnt] bacon grease in a tightly sealed container in your fridge. No need to strain it. I use a plastic ice cream jar and fill grease as its needed. It firms up solid and literally never goes bad. And, it seems to last forever!

Ingredient

Food ration :

2 servings

Cooking time :

1 hour 30 mins

Extra Large Idaho #1 Grade Potatoes [1+ pound a piece - choose fresh/firm potatoes without deep brown spots]

4 large

Sheets Tinfoil

Cooking instructions

* Step 1

Preheat your oven to 400°.

* Step 2

Clean and chop vegetables of your choosing. Cover and refrigerate.

* Step 3

Fully clean and fully dry your Idaho #1 grade potatoes.

* Step 4

With a sharp knife - peirce your spuds three times at both ends and once in the middle. Or, you can use a fork to peirce them.

* Step 5

Place your spuds on a large piece of tinfoil. Shiney side up.

* Step 6

Smear your potatoes generously with cold bacon grease. Place back on tinfoil. You can use olive oil but, bacon grease definitely makes these better!

* Step 7

Sprinkle fresh cracked black pepper, sea salt, garlic powder and onion powder to taste on both sides of your bacon greased potatoes. I tend to go heavy on the sea salt! These are big spuds!

* Step 8

Wrap your potatoes up tightly.

* Step 9

Double wrap your potatoes tightly in another sheet of tinfoil. Again, shiney side up. A double wrap is more steak house style and steams your spuds more evenly.

* Step 10

Place potatoes seam side up on the center rack and place a cookie sheet on the rack underneath it to catch any potential drippings.

* Step 11

● Bake for 1 1/2 hours. After that, gently peirce potatoes with a sharp knife in the center where you'll eventually slice your potatoes open. If the knife enters with ease - you'll know they're fully baked. If not, bake a bit longer until soft. ● Know that if you're baking more than 2 large potatoes - you'll need to increase your baking time by approximately 15 minutes.

* Step 12

● Once fully baked - you'll have two options. You can either serve by slitting the tinfoil and potato - then squeezing both ends together to force the moist insides up and out. Fluff with fork. Serve immediately with toppers of your guests choosing. ● Or, you can do the exact same thing but, gently scoop out the insides with a large spoon leaving your shells fully in tact. Place all insides quickly in a bowl, mix in all of your toppers in and, gently place back into your potato shells. You may need to re-heat mixture [not tinfoil] in the microwave before plating. Garnish with fresh chives and parsley. Enjoy!