Baked Potato ~ Restaurant Style

Baked Potato ~ Restaurant Style

Truth be told... This is only restaurant style by looks. 

Restaurants have huge ovens and warmers to do mass quantities of potatoes at one time; 

I, on the other hand prefer to use my microwave. 

Problem with the microwave is it seems to dry out my potato. 

It's not fluffy. The outside becomes tough and chewy. In other words ~ YUK!

Then I read how to achieve the same crisp outer skin like restaurants. 

A microwaved potato that is hot & fluffy on the inside and crisp on the outside.

 

When the secret was revealed I might have squealed just slightly at the simplicity. 

Shhhhh, that's our secret mkay? ;)

So, what's THE secret?

  SALT! 

That's it. Salt. 

See the picture, the outside is coated in salt after being washed. 

The salt draws the moisture to the outside and magically turns it crispy. (It's not magic, its science but hey - tomatoe tomato.) 

I mean it isn't 'fryer' crispy but it isn't tough n chewy.

 #score

All you do is pierce the skin in several places with a knife or fork, 

wash your potato, add salt to a Ziploc bag, add your potatoes and microwave! 

Actually, let your salted potatoes sit, covered with salt for at least 30 minutes. Then microwave.

 Luckily there isn't much guess work since most microwaves have a baked potato setting already programmed, so follow your microwave directions accordingly.

The toppings for a baked potato are endless! 

This night, I used the typical butter, sour cream, chives and cheddar 

which paired nicely with smokey grilled chicken breast and Parmesan crusted zucchini bites 

but 

full disclosure is I  have been known to go all

 fajita style or Bar-B-Que Bacon Ranch & Chicken 

making one into a full meal deal! 

#EasyPeasy

What's on your potato?

Til Next Time ~

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