For the fluffiest baked potato innards and a tasty crust that pairs well with red meat, these baked potatoes are a dinner winner.
Ingredients: -Russet potatoes -4 eggs (egg white only) -1 cup salt -¼ cup black pepper
Begin by preheating oven to 425F and line a baking sheet with foil.
Using however many baked potatoes you desire, run each under hot water and scrub to remove dirt, and pierce each potato 6-7 times with a fork. This will help prevent the potato from exploding (which happened to me last night).
Pour all egg whites into a bowl, and coat each potato in the egg white.
In another bowl, combine all salt and pepper and coat each potato with the salt and pepper mixture. Hold the potatoes on the end (like corn on the cob) to keep your fingers from taking the salt/pepper mix off.
Bake on the foil-lined sheet in the oven for 60-70 minutes. 60mins for less than 5 potatoes, 70mins for more than 5 potatoes.
Remove from oven cut a slit across the top. Fill with your favorite baked potato toppings.
I would recommend breaking off little pieces of the crust to eat with the innards, but I don’t recommend eating the entire crust. That is a lot of salt. Breaking off small pieces of the crust is great if you have some red meat to serve with the dish.