Gene's been doing more of the cooking on my "sleep" (I'm a nightshifter so I have "sleep" days the days following shifts) days. It's such a treat to me. I can't tell you how nice it is to fall into bed after a long, hard night on my feet to wake up to the smell of BBQ Country Ribs and Seasoned Baked Potatoes, white or sweet. So yummy. The story is that Gene was talking to one of our friends one day about what to make for dinner and Jeff gave him his wife, Dee's, recipe. OMG, the best baked potato EVER. Especially for a potato skin eater like me. It's simple, very simplle, but the two ingredient difference makes for a softer skin and lots of flavor that doesn't even need any butter or sour cream if you're a little heavy handed with the olive oil. I said "doesn't need" but, you know, a little butter, sour cream, and shredded cheddar never hurt a baked potato that I know of.
The Best Baked (Sweet & White) Potatoes
Recipe by Delores McKeel
2 large Sweet Potatoes or large Russet Baker Potatoes
1 Tbsp Olive Oil
2 tsp Cavender's Greek Seasoning or your favorite all-purpose seasoning mix
1) Scrub the potatoes and cut out any bad spots. Pat dry with a paper towel.
2) Placed potato in the center of a large sheet of foil, shiny side up, and drizzle with oil and then sprinkle with Cavender's, or other seasoning mix.
3) Roll potato up TIGHTLY like a burrito, first folding over one corner, then folding in the sides, then rolling up to the ends. This is all with the dull side of the foil facing out (the shiny side reflects heat so you want that on the inside or it takes longer to cook. Also, make sure there are no gaps and that the foil is wrapped tightly. You don't want the oil to leake out.
4) Bake @ 400 degrees for 1 hour for sweet potatoes and 1 1/2 for white potatoes or until flesh gives when squeezed (with a pot holder protecting your hand!)
Carefully unfold the wrapping and save any olive oil and seasonings on the inside to pour into your potato once you've split it.