When I was 18, I got a job bartending at the Nickerson Inn in Pentwater Michigan. It was a great place. Great food and a relaxed atmosphere that is missing from modern restaurants. If you had the opportunity to eat and/or stay there before it burned down in 2007, well you were lucky. Along with being a great place to eat, it was also a pretty good place to work. The only problem was that the dining room was so small, that they did not have enough people to keep me busy bartending. So to get their money’s worth, they had me became a prep chef. I was responsible for the dinner rolls, dicing vegetables, preping the stations and baking the potatoes. My family and friends always noted that the baked potatoes there were the best. Everyone wanted to know how to make potatoes that are perfectly cooked inside but have crispy skin. Today I am going to show you how to make the perfect restaurant potatoes.
I know it sounds simple but the basic baked potato was one of the most asked about recipes that I have received. To get a nice crispy skin and perfect fluffy inside is hard for many.
Read moreBasics: Baked Potatoes
Share this Recipe: