Modernist Baked Potato Recipe

athomson

Hey Folks

Does anyone have a modernist approach to the good old baked potato? Anyone have any tips for getting that glassy crips skin and pureé like mash on the inside?

Thanks

Drew

bkeene12

Certainly not modernist but I like to nuke the potato for five or six minutes and then I shellac it with bacon grease and roll it in kosher salt, black pepper and citric acid. If I let it go about 40 min at 450 F in my little convection oven, I will get pretty close to a mash consistency and a real nice crust on the skin. The upshot is, that skin is tasty enough to enjoy after you eat the potato- kind of like a salt and vinegar potato chip.