fried potato

Potatoes are loaded with Vitamin C, fiber, magnesium and antioxidants, and baking them is one of the simplest and most delicious preparations for our nightshade friends. Baking a potato for about an hour produces a crispy skin with a moist inside, and it's a very easy task to do ahead of time so that you can get a head start on your meal prep. However, take care in how you keep your spuds warm to avoid drying them out.

Cut enough sheets of tin foil to cover each potato individually. Lay out the sheets on a hard surface while the potatoes are cooking.

Pour hot water in a deep pan or pot and let the container heat for a few minutes. Do this right before you take out the potatoes from the oven. Alternatively, you can use a Crockpot set at low heat as your warming container. If you use this method you don't need to pour in hot water.

Remove the baked potatoes from the oven and set them on a dish or rack. Be sure not to cut open or pierce any part of the potato yet. Tightly wrap each one with foil so that there are no uncovered or loose sections. The foil will keep any steam from escaping, keeping the potato warmer longer. Don't cook the potatoes in the foil; potatoes baked this way cook very differently and lack the crispy skin.

Dump the water out of your warmed pan or pot and wipe dry. The inside will now be warm and will retain heat better. Place the foil-wrapped potatoes in the container and cover until you're ready to eat.