Baked Russet potatoes? Hmmm

I wanted a baked potato and went to the market to get one, the only types they had were either Russet or Yukon Gold. I prefer Idaho for baking and seemed to remember something about Russets but bought one anyway, I wanted crispy skin.

I don’t know if this was an isolated incident or what, but man, it was dry. I wound up using a ton of butter to give it some flavor and moisture but then it was too buttery (I had no idea that could ever happen) and just a mess.

Maybe I just got a bad one, it looked fine. I did learn a good lesson though, don’t bake Russet potatoes unless you want to add a ton of something else to give it flavor and moisture. Obviously, the more you add, the more calories you’re adding and a good potato should be able to stand on its own.

If you love Russet potatoes how do you make them? I’d love to know how to use them correctly. Please leave a comment below.

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