Baked Potato Salad

Makes: 4 servings

Takes: 1 hr, 20 minutes

Ingredients:

• 1 large russet potato per person (If it looks like Mr. Potato Head(r), you've got the right one.)
• butter 
• sea salt
• romaine lettuce and any other salad toppings you have on hand
• salad dressing of choice 

Directions:

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash 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 or butter. Sprinkle with sea 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. Let potatoes cool for several minutes.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Cut up baked potato into cubes.  Place lettuce and other desired salad toppings on top of potatoes and enjoy!