The Best Baked Potatoes

Really and truly, these are by far the best baked potatoes.  Also known as English Jacket Potatoes.  Takes about 2 hours, but well worth the wait.  Not much work required to achieve the fluffiest potato with crispy skins that are just like a freshly fried potato chip.  You'll never want to have your baked potatoes prepared any other way.

Russet potatoes scrubbed and dried thoroughly (or you can use a large Yukon)

olive oil

kosher salt

freshly ground pepper

Preheat over to 400 degrees.

Slice a criss cross shape about 1/4 inch thick into each potato.  This helps them release some steam, makes the interior fluffy and also makes them easier to slice into when they're piping hot.

Rub each potato lightly with olive oil, kosher salt and freshly ground pepper.

Bake them for close to 2 hours.  The long bake means the skin will be so crisp that it’s practically cracker-like.

After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for an additional 10 more minutes. This helps to dry out the flesh further and makes it extra fluffy.

When you take those piping hot potatoes out of the oven, push open that crispy, crackly skin, drop a little pad of butter, and sprinkle plenty of salt and freshly ground black pepper into the lightest, fluffiest baked potato you’ll ever make.

**Recipe adapted from The Kitchen