If you think that you make a baked potato by popping it in the oven on a baking sheet in foil, you have it all wrong. We’re about to rock your world. This is how to make a a baked potato that will rock your world, and shine at your next summer barbecue.
The Dark Horse Side Dish
For your summer barbecues, side dishes are essential to please the crowd. In your college days it may have been fine to throw the hot dogs and meat right on the table. But today, you want the pomp and circumstance, and side dishes elevate the presentation and enhance your mains.
Maybe it’s because I grew up in the 80s, but I miss seeing the baked potato as a side dish on menus. The Ponderosa was a highlight of my weekends as a kid, queuing up for my favorite steak and baked potato. However that seems a bygone era, as nowadays it’s rare to see the spud in this rendition on a menu. When I do serve this at dinner parties though, it’s an instant hit. The table then ponders why they don’t have baked potatoes more often. They also wonder how my baked potatoes are so flavorful. Yes, it’s the whipped butter melting on top. There are also chives, sour cream or Greek yogurt and a smorgasbord of toppings. From cheddar cheese, horseradish cream and of course my favorite caviar, the baked potato bar becomes the hit of any meal. But it’s not just the accoutrements; it’s the preparation of how to make a baked potato that is the secret to its success.
It’s All in the Technique
Don’t let this scare you into thinking that baked potatoes are difficult to make. In fact, it’s quite the opposite. But the first thing you need to do is get rid of all the pre-conceived notions you have about how to make a baked potato. There are two steps, beyond washing your spuds. The first step in how to make a baked potato is to toss it in olive oil and lots of Maldon sea salt. Then from there, it’s tossing it directly onto your grill rack, with no foil. You’ll need high heat of about 400 degrees, then you let the spuds bake for about 45 minutes to an hour. You can turn the potatoes half way so they cook evenly on all sides. Your spuds are ready when a fork pierces them easily.
Now Onto the Fun Part
This last step on how to make a baked potato has nothing to do with baking the potato at all. Though if you make your baked potatoes with this method, the skins are so flavorful. You could easily just eat the potato straight up, but potatoes shine with enhancements. The first is butter. I love whipped butter, but it’s not always easy to find in stores, especially the organic version. This is when I break out my stand mixer and whip organic butter until it’s light as air. It’s worth the extra effort it to have that melt effect on your baked potato.
From here, it’s choose your own adventure, and allow your guests to do the same. Set up dishes of your favorite toppings. There are no rules here, and no judgement. Bacon, lobster, caviar or whatever you can dream up, potatoes go well with everything. How to make a baked potato after baking the potato itself, is totally up to you.
Ingredients
Serves 6
6-10 large russet potatoes
Maldon sea salt
Olive oil
Directions
Preheat your oven or grill to 400 degrees. Wash your potatoes well, and pat them dry. In a large bowl, toss your spuds with a generous amount of olive oil and Maldon sea salt. Let sit for at least 20-30 minutes. You can also prep the potatoes in the morning until you’re ready to bake.
Place the potatoes directly on the oven or BBQ grill. If you’re grilling, close the lid. Bake for about 45 minutes to an hour, until you can easily pierce the potato with a fork. Wrap the potatoes individually in foil to keep them hot, and present on a large platter. Serve immediately alongside your mains and other side dishes. We highly suggest having a few extra spuds as your guests will want seconds. The skins on the potatoes are so flavorful, you’ll want to eat every bite.
Other Recipes You’ll Like
Top BBQ Tips: The Veggie Takeover
The Perfect Grilled Corn
Greek Recipes
