A recipe for baked potatoes - some of you are out in la-la land, rolling your eyes. Go on, skip this post, but the rest of us will enjoy a well-cooked potato because of it. The key - the spuds will bake in the oven with no foil jacket, which holds in steam, making the skin soggy. I was a bit skeptical the first time I did this, but I've not done it any other way since then.
The Baked Potato
Ingredients1 large russet potato
Start by preheating the oven to 350°F.
Scrub your potato clean under running water with a stiff brush. Pat it dry. Take a fork and pierce deeply a few times (AB goes 8-12 times; I go 10 - 3 on front and back, and 2 on the sides.) Drizzle canola oil over the spud; it won't take much. Rub the potato to make sure the whole skin is covered. Sprinkle with kosher salt.
Place a sheet of aluminum foil (or a cookie sheet) on the bottom rack- this will save you some heartache and oven scrubbin' later. Position the potato on the middle rack over the foil - the foil will grab the drips. Bake for 1 hour. The skin will be crispy, and the potato flesh, oh so soft. You can bake up to 4 without any time change, over that, add about 15 minutes to the bake time.
Saturday Night Vidalia Onions
Ingredients1 Vidalia onion
1 beef bouillon cube
1 tablespoon butter
fresh ground black pepper, to taste
Cut a slice off the top of the onion. Making sure you leave the root end intact, peel off the outer layer of the onion. Cut out a small cone or core out of the center, again, leaving the root end untouched. Cut the onions in quarters, stopping about 1/2 inch shy of the root. Place a bouillon cube in the onion center. Cut the butter into slivers and place over the bouillon and in between the quarter sections. Pepper to taste.
Wrap the onion well in a double layer of foil. During the cooking, the onion will give off a lot of yummy juice that you don't want to lose. Place in a 350°F preheated oven for 45 minutes to 1 hour, or throw the wrapped onion directly on hot coals of a grill for 45 minutes, turning occasionally.
Variation - This was the first way I ever had a baked onion; momma made a similar dish using those microwave onion cookers. She peeled the onion and sliced the top, added a little butter and Worcestershire sauce and baked in the microwave. Absolutely wonderful, just like my momma.