This gluten free restaurant style baked potato has a crisp salty skin with a light flakey texture on the inside. Fill that bad boy with whatever you love and dig in, baby!!
I rarely make baked potatoes. So, when I do I always make sure that I have all my favorite toppings to go along with it! You could totally do this with a sweet potato.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- RUB a russet potato with some coconut oil until evenly coated.
- SPRINKLE potato with some sea salt.
- BAKE on a cookie sheet at 400 degrees for about an hour, until fork tender.
If you need to wash the potatoes, do so about 1/2 hour before you bake them and dry them really well. Do not poke or wrap your potatoes in foil. Wrapping them with foil will not allow the potato skin to get crispy. Poking the potato does nothing for you. I think it makes it cook slower and lets some of the steam out which could dry out the inside.
I like mine with bacon, green onion, cracked black pepper, and a big splurge of sour cream. It doesn’t even need any salt because of all the salt on the skin and in the bacon.
Grateful Day – I am grateful for COFFEE!! I love the smell of it, the thought of it, the caffeine in it to bring me to life in the morning, and of course the taste of it. I’ve tried to give it up a few times, but at least I’m down to just 1 mug a day. Which when actually measured is exactly 2 cups;)
What toppings do you like in your baked potato?
Thank you for listening!