We all know how to make these. I just forget how easy they are, and more delicious than a once-baked potato.
The way I bake potatoes is to scrub and dry russet potatoes. I then rub all over with soft unsalted butter and sprinkle with salt. Place them on a rack in cast iron skillet (or baking sheet). The rack lets the potato skin crisp up all around.
Into the a 400 degree oven for about an hour. I use the convection roast option to move the hot air all around. If you don't want to twice bake the potato this is all you need for the best baked potato.
If not twice baking the potatoes, slit the top and squeeze to soften the potato inside. Insert an abundance of the best quality butter. Butter is superfood!
My favorite butters are Kerrygold, Organic Valley, Casco Bay Creamery, Nellie's Free Range Butter, and Kate's Butter.
I take butter very seriously. Unsalted is used for cooking and baking. Salted is used for toast and breads. Yum, yum!
Eat real food. Margarine is an industrial food product.
Okay, now back to the potatoes and cheesy goodness...
Slice those babies open and scoop out the delightful carbs and place them into a bowl.
Of course the skins need a layer of butter to keep them moist. Add more butter, shredded cheese (I use cheddar), and chives (or your favorite herb). The chives add such a nice layer of flavor that I highly recommend it. Mash and combine everything together.
Spoon the mixture into the skins, which are back on the skillet.
Bake until the cheese melts. These can be meal on it's own depending on how you stuff them. So many ways to jazz these babies up.
If you are having friends for dinner, you can prep these ahead place in the oven for the final heating and serve warm.