How to bake a potato

Photo: National Cancer Institute

Ah, the baked potato, the simple yet wonderful side dish that has adorned many a plate next to a steak or roast for decades. Not only do they taste good, but they’re good for you, too. Potatoes are a great source of vitamin C, potassium, vitamin B6 and fiber — as long as you eat the skin!

We would mention that they are low fat, too, but we find it hard to resist loading the butter and sour cream onto our baked potatoes. If you have more willpower than us, baked potatoes can be a great part of a healthy diet.

Here’s a great way to make the perfect baked potato, with a crispy, delicious skin and white fluffy insides:

Preheat your oven to 400 degrees F.

Wash the potato to get rid of any excess dirt (dirt = not yummy). Get out your vegetable brush for this task. Pat potato dry with a paper towel.

Pierce the potato several times with a fork.

Put the potato in a bowl and toss with a bit of olive oil until the entire potato is coated. Season the skin with salt and pepper.

Place the potato in a baking pan to avoid smoke causing drips, and bake for one hour.

Slit the potato down the top and carefully — it’s hot! — squeeze it from both ends to “blossom” the potato. Add any desired toppings and serve.

So what can you put on top of your baked potato? The sky is the limit. Butter, sour cream, bacon bits, chopped chives, and cheddar cheese all make great baked potato toppings. Got some leftover chili? Put it on top of your potato for an easy, hearty meal.

Pro Tip: NEVER use aluminum foil when baking a potato. Wrapping it in foil causes your potato to steam more than bake, and you’ll never get that crispy skin.