Perfectly Baked Potatoes

   I don't know about you, but I love potatoes! I like potatoes cooked just about any way possible. But when it comes to baked potatoes... I love a crispy, salty skin and a soft fluffy inside. I finally figured out how to make the perfect baked potato.

Perfectly Baked Potato
Ingredients:
   1 large russet potato
   olive (or canola) oil
   Kosher salt

Preheat your oven to 350 degrees F. You can bake directly on your oven rack, but I learned very quickly that I don't like to clean the oven racks when they have baked on oil. So for me... I take an old baking sheet and cover it with foil (makes clean up a breeze), and then I place a rack on top of the baking sheet. You do need the potatoes to be on a rack to get the crispy skins.

Once your rack is ready, wash the potato (or potatoes) thoroughly with a stiff brush and cold running water. Using a standard metal fork, poke 8 to 12 deep holes all over the spud, so that moisture can escape during cooking. Dry the potato (or potatoes) well.

Place about 2 tablespoons of oil in a small bowl. Rub oil onto the skin of each potato until it is throughly, but lightly coated.

Sprinkle each potato with kosher salt, and place each potato directly on the rack in the middle of the oven or on the rack that is on your baking sheet. If you place your potatoes directly on the oven rack, place a baking sheet on the lower rack to catch any drippings. If your potatoes are on a baking sheet with a rack, place the baking sheet in the middle of your oven.

Bake 1 hour or until the potato skin feels crisp but flesh beneath feels soft. I usually poke my potatoes with a fork to see if the inside is done.
To serve, create a dotted line from end to end with your fork.
Then crack the spud open by squeezing the ends towards one another.
Your potato will pop right open. But watch out for steam.
Add a ball (or scoop) of butter and serve while piping hot!
Note: If you are cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.

Baked Beans

   One of my favorite things to eat besides chocolate is baked beans. I am quite particular about my baked beans, and fell in love with Big John's baked beans that used to come in the big blue can. You know... the ones that came with a can of beans and a can of sauce that you mixed together? The ones that were discontinued?!
   Well, I found a recipe on the internet that claimed to be just like Big John's. I tried it and made a few modifications until I think it is now perfection!
   Remember... good baked beans do take time, so this is not a recipe that you can make in a single day!

Baked Beans
Ingredients:
   2 cans (11 oz.) Campbell's Pork & Beans
   ½ cup Manwich brand sloppy-joe sauce
   1½ Tablespoons Hormel real bacon bits
   2 Tablespoons honey
   1½ teaspoon molasses
   1 teaspoon dried, minced onion
   ⅛ teaspoon salt
   ⅛ teaspoon ground mustard
   ⅛ teaspoon white vinegar
   ¼ teaspoon pepper
Combine all the ingredients except the pork & beans in a small jar, cover, and refrigerate overnight. These make up the sauce.
The next day...combine beans and sauce in small baking dish. Bake at 350 degrees for at least 1 hour. I like to bake mine for 90 minutes. Let set about 30 minutes prior to serving. These are even better the second day!
Serves 4. (Triple the recipe to get 2 quarts exactly!)