Baked Potato Smorgasbord Food

THE BAKED POTATO

Steps:

• Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

BAKED POTATO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub the potato and prick it with a fork to prevent steam from building up and causing the potato to explode in your oven.
• Bake for 1 1/2 hours.

BAKED POTATO BUFFET

Steps:

• In three small bowls combine ingredients for each topping; stir till well-blended.
• Cover and store in refrigerator till ready to use.
• About 3/4 hour before use, take them out of the refrigerator.
• If you are using them as a gift, give all three with the potatoes.
• If you are making these for a buffet, you may want to make extra topping to fit your guest list.
• NOTE: Bacon-Cheddar = 1 1/2 cups; Garlic-Pepper = 1/2 cup; Salsa = 1/2 cup.