A great baked potato is difficult to beat. The outside is brown and crisp, with a coating of sea salt.
Pierce the skin, and your fork will reveal a soft, fluffy interior. It may be difficult to resist devouring the entire thing right out of the oven,
but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you will not be able to argue that it was worth the wait.
You might be surprised to find that until recently, I was not a fan of baked potatoes.
I believed they were uninteresting on their own. As a kid, the toppings were always the big draw, whether I ate them at a restaurant or in home.
Potatoes would be shriveled and mushy, serving as insufficient containers for sour cream, cheddar cheese, and bacon.
However, this salt-crusted baked potato recipe changed everything for me. In it, the potato is the major attraction.
Don't get me wrong: a little butter or sour cream goes a long way here, but the potatoes come out of the oven with perfectly crispy, aromatic skins and creamy, steaming hot innards that taste delicious on their own.
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