Food Network: The Baked Potato

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The Baked Potato
(Recipe courtesy Alton Brown)

Ingredients
1 large russet potato (If it looks like Mr. Potato
Head(r), you've got the right one.)
Canola oil to coat
Kosher salt

Directions
Heat oven to 350 degrees and position racks in top and
bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold
running water. Dry, then using a standard fork poke 8 to 12 deep holes all over
the spud so that moisture can escape during cooking. Place in a bowl and coat
lightly with oil. Sprinkle with kosher salt and place potato directly on rack in

middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by
creating a dotted line from end to end with your fork, then crack the spud open by
squeezing the ends towards one another. It will pop right open. But watch out,
there will be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking
time by up to 15 minutes.