How to Make a French Quarter Baked Potato

There was a Black Lady I knew in the French Quarter ,who taught me how to make the best Baked Potato I have ever tasted, so if you wanta impress someone ,here's how.

Instructions

Difficulty: Easy

Things You’ll Need:

• Large Idaho Baker,the one pound size.
• Some kosher salt
• white pepper
• olive oil(pomace)
• Sweet Butter
• Onion Powder
• Garlic Powder
• Paprika(dash)

1. First things first ,the prep. time on this is 12 to 16 hours. A long time I know, but its worth it.
   If your a foodie or just a person who love to cook for friends and family like me, you probably spend half the day in the kitchen any way so don't worry about it darlen.
2. This is easy as 1,2,3,.I want you to take a steak knife and poke 25 holes ,about 1/4 inch deep ,into the potato.
   Place on baking sheet.
3. Spice it up. Now for each potato your cooking I want you to rub about 1 TBLS. of Olive Oil AND 1 tsp. of room temp. Butter all over the Surface ,using you hands. The potato should be EXTRA greasy when your finished.
   Then I want you to rub about 2 TBLS. of the Kosher salt all over the surface ,most will fall off in the cooking process so don't be worrying about blood pressure.
   Next I want you to mix all the spices in a bowl, 1 tsp. per potato.
   Sprinkle the spice all over the out side of the potato, then massage the surface ,kinda squeezing the salt and spice in the hole if you can imagine.
   Place the potato back on the pan and top with the left over spices, casually.
4. Now just let the thing sit there at room temperature for 12 to 16 hours.
   When your ready to bake, put in a 400 degree oven for about an hour, OR UNTILL SOFT TO THE SQUEEZE.
   The crust will be crispy and the spices and salt will be sucked into the center. You almost don't need any thing on this creation when served, But I suggest you serve this with your favorite Dairy Products and chives.

Tips & Warnings

• Don't worry about the oil and butter that will be all over your hands after preparation ,you can always wash you hands.
• Its kinda important to use the Jew salt ,or any large rock salt will due, cause tables salt is small and the potato will be over saturated with sodium.
• Black pepper will work ,but white has a spicier, less over barring taste.
• Left overs or skins. If you want a treat make these ahead of time then with the left overs you could make the best potato skins you ever had.
• If you don't keep an eyeball on the oven you might overcook these treats, for some reason they tend to cook a little faster then traditional baked potatoes.