food travel & lifestyle
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MAD MED
About the Recipe
Nothing can beat a flawless baked potato—crispy skin outside, soft, fluffy, and buttery on the insight. At MAD for MED, we love indulging once in a while; our motto is: make it perfect or do not make it at all. It is undeniable that these tasty edible plant tubers are high in carbs and calories, but they also come with a good source of minerals, vitamins, fiber, and proteins.
Ingredients
4 Russet Potatoes
1 Cup Spring Water
2 Tbsp Sea Salt
4 Tbsp Butter
Preparation
Preheat the oven to 450 F (232 C)
Prep a tray with a cooling rack on the top of it.
Choose the same size potatoes.
Clean the potatoes from residual soil.
Poke them using a fork; poke twice on each side.
Prepare a bowl with one cup of spring water and a Tbsp sea salt and stir till it dissolves.
Roll the potatoes one at a time into the water mix and place them on the rack at two per each raw you will create—the same distance one from the other.
Bake for 45 minutes up to 1 hour, depending on the size of the potato.
After out of the oven, check the internal temperature, which should be 205 F (207 C)
Brush with olive oil and put them back into the oven for ten minutes.
Cut them open using a pairing knife and cut diagonally twice, shaping an x.
Cover your hand with a clean unscented oven glove or a clean unscented cloth and press opposite directions on the edges of the potatoes. The potatoes will open wide; adjust them to the width you like.
Top with fill with butter and top with anything you like.
Enjoy!