Dean Torges
R.I.P. 11/4/2016
Need some last-minute taters to go with the meat? Here's a delicious, simple and quick variation on baked potatoes employing an iron skillet. My wife has been doing this since I can remember.
Slice potatoes in half lengthwise, exposing maximum surface area. Dab a tiny bit of butter to the cut surface and settle it into the skillet bottom, cut side down. (Sometimes she adds a small amount of canola as well.) Bake at around 375 for half an hour. Cut surface browns nicely and is quite flavorful. You will come to prefer this to a straight baked potato first time out, I bet, and it requires nothing more than a bit of salt and pepper for the palate--no sour cream or additional butter.
If you are in a real hurry, heat iron skillet on stove top while oven preheats. If you are in an even greater hurry, run the oven up to 425 or so. We don't have a microwave, and we use this method often.
If you want a larger portion for guests, you can accomplish this on a cookie sheet, but don't try it on a thin one. Must be a restaurant grade thick one.
Slice potatoes in half lengthwise, exposing maximum surface area. Dab a tiny bit of butter to the cut surface and settle it into the skillet bottom, cut side down. (Sometimes she adds a small amount of canola as well.) Bake at around 375 for half an hour. Cut surface browns nicely and is quite flavorful. You will come to prefer this to a straight baked potato first time out, I bet, and it requires nothing more than a bit of salt and pepper for the palate--no sour cream or additional butter.
If you are in a real hurry, heat iron skillet on stove top while oven preheats. If you are in an even greater hurry, run the oven up to 425 or so. We don't have a microwave, and we use this method often.
If you want a larger portion for guests, you can accomplish this on a cookie sheet, but don't try it on a thin one. Must be a restaurant grade thick one.