The Perfect Baked Potato

FACT: Potatoes are the world GREATEST food!!  Seriously, no lie, they contain all the nutrients and amino acids needed to live a long healthy life.   Potatoes are the perfect comfort food that our bodies crave...mashed, fried air fried, grilled, boiled and my favorite BAKED.  You always know it's going to taste absolutely fabulous OIL FREE..no coating the SKIN!!

  I'm a lover of all potatoes but when it comes to baking I choose Russet Potatoes, they're the perfect size, have a flaky texture and naturally buttery flavor.  Choosing that "Perfect Potato" is important, make sure it's a nice uniform round size with a even brown tone (no greenish cast) and there aren't any sprouts, black spots or bruising.  Now to baking, I always rub and brush the hell out of my taters with my veggie wash because I'm going to devour those skins:)  I also suggest while still wet from their washin', rub some sea salt all over the skin for extra crispy flavor!

My rule of thumb is the longer you wait the better it taste!  I'll do mine at 350F for 90 min...maybe even 2 hours!  **Don't forget to poke those fork holes & place WITHOUT foil or parchment paper on the middle rack.  Why I took a pic without cutting up my delicious show potatoes is beyond me but here's my potato pair w/ Whole Foods oil free grains from the deli and a simple salad w/ my secret dressing (will disclose at a later date:)  Need your butter?  Use a butternut squash box soup as a low fat replacer, just add salt.  Getting more creative with my potato the next night I decided to make Lex some "Samosa Stuffed Baked Potatoes" from Veganomicon.   I found the wonderful oil free version on Susan's Cooking Blog

Here's how I did it:

Ingredients:
4 large Russet potatoes, baked, cooled, cut in half and flesh scooped out (leave 1/4 in potato in the skin)
1 tsp brown mustard seeds
1 tsp coriander seeds (only had powder)
1 small yellow onion, small dice, about a cup
1 med carrot, small dice, about 3/4 cup
2 cloves of garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 salt
1/2 cup frozen green peas, rinsed
juice of 1/2 lemon
 
Small amount of water in a medium sized pan, heated to med-high, then sizzle the mustard seeds briefly to toast them before adding the carrots, onions, and garlic, ground cumin, coriander and turmeric.


Mash the potato flesh (adding a bit of broth or soymilk if it seems too dry)... (DON'T miss this step I DID and mine were DRY:( then add the sauteed veggies and lemon juice and mix well.  Spooned the fillings into the skins.


Bake at 400 F. until the potatoes are nicely browned.

Conclusion:  Very good but not spicy enough:-(  Spice it up!!