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Olive oil and kosher salt not only flavor the potato skins but also create a nice, tasty and salty crust.
Preheat your oven to 350ºF.
Scrub the potatoes well and dry them really good.
Add olive oil and kosher salt into 2 different baking dishes.
Brush the olive oil on the potato with a basting brush and let any excess oil drip back into the dish. Now roll the potato into the salt, covering the entire potato. Any leftover salt can be saved for a later purpose.
Place on a rimmed baking sheet and bake for 45-60 minutes until a knife pierces easily, meeting little to no resistance.
Cut the potato (not all the way through) lengthwise and then top with butter, sour cream, chopped chives if that’s your thing, or try bacon, ranch and cheddar. Oh my!
That’s right, I said french fries! Low-fat, healthy french fries! I haven’t had a “real” french fry since February 2006. I have sworn off all deep-fried foods, as a personal preference. So when I came up with this recipe I almost cried; they are that good!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!