Ingredients :
- Basic Potatoes
- 2 Extra Large Idaho #1 Grade Potatoes [1+ pound a piece - choose fresh/firm potatoes without deep brown spots]
- Chilled Bacon Grease
- Fresh Cracked Black Pepper
- Garlic Powder
- Onion Powder
- Sea Salt
- 4 large Sheets Tinfoil
- Potato Toppers
- Salted Butter
- Shreadded Cheddar Cheese
- Fresh Sour Cream
- Fresh Parsley [chopped]
- Fresh Chives [chopped]
- Chopped Crispy Bacon Or Bacon Bits [optional]
Method :
- Preheat your oven to 400°.
- Clean and chop vegetables of your choosing. Cover and refrigerate.
- Fully clean and fully dry your Idaho #1 grade potatoes.
- With a sharp knife - peirce your spuds three times at both ends and once in the middle. Or, you can use a fork to peirce them.
- Place your spuds on a large piece of tinfoil. Shiney side up.
- Smear your potatoes generously with cold bacon grease. Place back on tinfoil. You can use olive oil but, bacon grease definitely makes these better!
- Sprinkle fresh cracked black pepper, sea salt, garlic powder and onion powder to taste on both sides of your bacon greased potatoes. I tend to go heavy on the sea salt! These are big spuds!
- Wrap your potatoes up tightly.
- Double wrap your potatoes tightly in another sheet of tinfoil. Again, shiney side up. A double wrap is more steak house style and steams your spuds more evenly.
- Place potatoes seam side up on the center rack and place a cookie sheet on the rack underneath it to catch any potential drippings.
- ● Bake for 1 1/2 hours. After that, gently peirce potatoes with a sharp knife in the center where you"ll eventually slice your potatoes open. If the knife enters with ease - you"ll know they"re fully baked. If not, bake a bit longer until soft. ● Know that if you"re baking more than 2 large potatoes - you"ll need to increase your baking time by approximately 15 minutes.
- ● Once fully baked - you"ll have two options. You can either serve by slitting the tinfoil and potato - then squeezing both ends together to force the moist insides up and out. Fluff with fork. Serve immediately with toppers of your guests choosing. ● Or, you can do the exact same thing but, gently scoop out the insides with a large spoon leaving your shells fully in tact. Place all insides quickly in a bowl, mix in all of your toppers in and, gently place back into your potato shells. You may need to re-heat mixture [not tinfoil] in the microwave before plating. Garnish with fresh chives and parsley. Enjoy!
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