The perfect baked potato

This simple recipe is for the perfect baked potato (in my opinion, at least). Most people take a potato and wrap it in foil and put it in the oven. Some people microwave their potatoes. This one is done in the oven but the secret is to NOT seal it all up in foil! For a potato that is soft and piping hot inside but slightly crispy and golden brown on the outside...

You Will Need:
1) A few of you favorite potatoes, cleaned - I know, I know you're supposed to use a certain kind of potato for baking, and I agree; although: I personally prefer a Yukon Gold over a Russet any day. Just steer clear from the small boiling potatoes

2) Oil -I use grapeseed oil because it has a high burn point and a more subtle flavor than olive oil, use what you have

3) Coarse salt and fresh cracked pepper

4) Your favorite toppings: Fresh Chives, Sour Cream, Butter, Pancetta, Sharp Cheddar, and of course my favorite, Spike! 

5) Squares of tin foil

Get cooking:
Preheat the oven to 400º F. Take newly cleaned and dried potatoes and poke with a fork every few inches, at least a 1/4 to 1/2 inch deep, depending on the size of the potato.

Set out squares of tinfoil for the potatoes to be cooked on. Make a fold on each side as to make a lip, so the oil will not run out. Put potatoes on foil and drizzle with oil. Get your hands dirty and rub the oil on the potatoes evenly. Sprinkle generously with salt and pepper.

Cook in a 400º oven for 45+ minutes until soft inside. Flip over half way, at about 22 minutes. Let cool slightly before handling. Cut open and top with your favorite toppings. Enjoy the experience of a slightly crispy potato skin and soft hot goodness inside!