Pirates Pantry

Plundering the seven seas for grub worth preserving

Classic Baked Potato with Crisp Skin & Fluffy Center

side-dishbakedgluten-freevegetarianamerican

Prep
6 min
Cook
1 hour
Total
1 hour 6 min
Servings
1

For the Baked Potato

Baking directly on the oven rack ensures a crisp skin—don't wrap in foil

Ingredients

  • 1 large Russet Potato
  • 1 to coat Canola Oil
  • 1 to taste Kosher Salt

Instructions

  1. Preheat oven to 350°F (177°C) and position racks in top and bottom thirds.
  2. Scrub potato thoroughly under cold running water using a stiff brush.
  3. Poke 8–12 deep holes all over the potato using a fork.
  4. Lightly coat the potato with canola oil.
  5. Sprinkle generously with kosher salt.
  6. Place potato directly on the middle oven rack.
  7. Place a baking sheet on the lower rack to catch any drippings.
  8. Bake for 1 hour, or until the skin is crisp and the flesh feels soft when gently squeezed.

Prep: 5 min • Cook: 1 hour • Wait: No time

Serving

Instructions

  1. Use a fork to create a dotted line from end to end across the top of the potato.
  2. Squeeze both ends toward the center to crack open the spud.
  3. Fluff with a fork and add toppings as desired.

Notes

A humble spud transformed into a golden vessel of comfort—this baked potato is a galley staple, perfect as a side or a blank canvas for bold toppings. Keeps well in the ship’s stores for up to 2 days. For a zestier voyage, top with sour cream, chives, shredded cheese, or crispy bacon.