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Mike's Perfect Baked Potatoes Recipe

Mike's Perfect Baked Potatoes Recipe
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Cooking Time : 1 minutes
Serving : 2
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Prepare the ingredients before making Mike's Perfect Baked Potatoes in your home. Then, follow these steps below to serve Mike's Perfect Baked Potatoes for your family or friends.

Ingredients: Mike's Perfect Baked Potatoes

  • Basic Potatoes
  • 2 Extra Large Idaho #1 Grade Potatoes [1+ pound a piece - choose fresh/firm potatoes without deep brown spots]
  • Chilled Bacon Grease
  • Fresh Cracked Black Pepper
  • Garlic Powder
  • Onion Powder
  • Sea Salt
  • 4 large Sheets Tinfoil
  • Potato Toppers
  • Salted Butter
  • Shreadded Cheddar Cheese
  • Fresh Sour Cream
  • Fresh Parsley [chopped]
  • Fresh Chives [chopped]
  • Chopped Crispy Bacon Or Bacon Bits [optional]

How to Make Mike's Perfect Baked Potatoes

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Mike's Perfect Baked Potatoes in your home by yourself.

    Step 1
  • Preheat your oven to 400°.
  • Step 2
  • Clean and chop vegetables of your choosing. Cover and refrigerate.
  • Step 3
  • Fully clean and fully dry your Idaho #1 grade potatoes.
  • Step 4
  • With a sharp knife - peirce your spuds three times at both ends and once in the middle. Or, you can use a fork to peirce them.
  • Step 5
  • Place your spuds on a large piece of tinfoil. Shiney side up.
  • Step 6
  • Smear your potatoes generously with cold bacon grease. Place back on tinfoil. You can use olive oil but, bacon grease definitely makes these better!
  • Step 7
  • Sprinkle fresh cracked black pepper, sea salt, garlic powder and onion powder to taste on both sides of your bacon greased potatoes. I tend to go heavy on the sea salt! These are big spuds!
  • Step 8
  • Wrap your potatoes up tightly.
  • Step 9
  • Double wrap your potatoes tightly in another sheet of tinfoil. Again, shiney side up. A double wrap is more steak house style and steams your spuds more evenly.
  • Step 10
  • Place potatoes seam side up on the center rack and place a cookie sheet on the rack underneath it to catch any potential drippings.
  • Step 11
  • ● Bake for 1 1/2 hours. After that, gently peirce potatoes with a sharp knife in the center where you'll eventually slice your potatoes open. If the knife enters with ease - you'll know they're fully baked. If not, bake a bit longer until soft. ● Know that if you're baking more than 2 large potatoes - you'll need to increase your baking time by approximately 15 minutes.
  • Step 12
  • ● Once fully baked - you'll have two options. You can either serve by slitting the tinfoil and potato - then squeezing both ends together to force the moist insides up and out. Fluff with fork. Serve immediately with toppers of your guests choosing. ● Or, you can do the exact same thing but, gently scoop out the insides with a large spoon leaving your shells fully in tact. Place all insides quickly in a bowl, mix in all of your toppers in and, gently place back into your potato shells. You may need to re-heat mixture [not tinfoil] in the microwave before plating. Garnish with fresh chives and parsley. Enjoy!
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