Perfect Baked Potatoes

OVEN: 400 F

Scrub potato skins clean.

Using the point tip of a knife, pierce the potatoes all over.

Place in an oven safe pan.

Pour some olive oil across the potatoes. Turn and rub the skins in olive oil.

Sprinkle liberally with garlic salt and garlic powder blend. 

Roll the potatoes over several times to ensure they are coated in the oil and garlic.

Add 1-2 tbsp of water to the pan.

Seal with either a lid or foil. I used foil.

Bake 1 hour at 400F.

I checked mine at this point and they were perfect. Knife goes into easily.

Last week the potatoes were larger so I flipped the potatoes and added another 15-20 minutes, recovering them with foil across the pan.

Beautiful and easy. Prep, set a time, and walk away as they cook.

Last week I made a mushroom gravy topping. This week it was a basic sour cream and soy bacon bits and butter.

10 lb bag of potatoes under $8 at WM had 23 potatoes last week and 19 this week. Sizes vary so I sort them according to quality and size. Use the scarred and spotty ones first. Sorting the rest by size, you can use them accordingly for recipes. I use big ones for baked potatoes. The small ones I turn into homemade fries or for soups. The rest are for mashed, casseroles, salads, etc.