Baked Potatoes 101

In my mind, baked potatoes are one of the most perfect foods out there. Not only do they make a delicious side dish, but they can stand alone as a hearty, filling meal that requires minimal prep work and zero active cooking time - what's better than that? Baked potatoes are probably one of the first things I learned to make on my own, helping my mom out in the kitchen. I would grab a potato, wrap it in aluminum foil, use a fork to stab several holes in the foil/potato, and then arrange them on a plate for my mom to put in the oven. The result, when cut open, was a hot, steamy, fluffy, starchy delight that I would cover with butter and bacon bits (I was a bit of a picky eater growing up). So imagine my surprise when I was told, after years and years of making what I thought were perfect, delicious baked potatoes, that I was doing it all wrong.

Apparently what I had enjoyed growing up was technically a "steamed potato" because all of the heat released in baking the potato gets trapped in the foil creating steam, which leaves you with a soft potato skin and interior. A proper baked potato, as I was kindly informed by a friend who is a chef from Idaho, has a crispy golden skin so flavorful that it rivals the deliciousness of the fluffy interior (as well as providing a textural counterpoint). This was news to me since we never once ate the potato skin growing up (hence the lack of washing, scrubbing, etc.). But seeing as nearly all of the vitamins and nutrients in potatoes are in the skin, it made sense to me to give this whole eating the skin thing a try. Turns out, it does not take much more work, and it does taste twice as delicious! No offence to those who prefer the "steamed" method, but I think the baked method is here to stay in my house. If you'd like to try it at home, get your hands on some russet potatoes, pre-heat your oven to 400 F, and follow these easy steps:

1. Rinse potato under cold, running water.

While rinsing under cold water, scrub potato with stiff bristled brush (sorry I could not show both at once, but I only have so many hands!)

2. If you see any bruises, pock marks, or discolorations (like the ones pictured above), remove them by picking them out with a spoon. If you see sprouts, discard the potato - the sprouts can be toxic.

3. Take a fork and poke 6 - 10 sets of holes around the potato to allow steam to escape. (Otherwise, you risk having the potato explode in your oven).

4. Lightly oil the potato. I like to put some olive oil in a bowl, dip the potato in the oil, then spread the oil over the potato with my hands to evenly coat.

5. Roll oiled potatoes in salt.

6. Place potatoes directly on top oven rack. Place a baking sheet two racks down to catch any drips.

7. The baking time will vary based on the size of the potato. For these potatoes, which were medium-sized, it took an hour. You will know when they are done when the skin is brown and crispy and the potato gives slightly in the center when pressed with tongs. (If you are more of a stickler, you can insert a thermometer - the inside temperature should be 210 F). Once they are done baking, puncture the potato with a fork several times down the center to form a line.

8. Press on either end of the potato gently (but be careful, the steam released will be hot, hence the tongs). The potato should open up nicely (as pictured above).

9. Top the potato with your favorite items (I highly recommend my friend Hailey's phenomenal chili topped with cheddar) and enjoy!

I Can Explain . . .

I can't believe that it has been over two months since my last blog post. I know that makes me a sad excuse for a blogger, but as the title indicates, I can explain!

The past two months have been some of the most hectic of my life. On March 18th, I defended my thesis:

The flyer for my seminar.

I celebrated by buying myself a bottle of Dom Perignon.

Two days later, I went to Australia for two weeks to celebrate. A few highlights:

The Great Barrier Reef as seen from my helicopter flight - one of the coolest things that I have ever done, bar none.

Sydney Harbour Bridge and Opera House, as seen from Circular Quay.

After I got back, I had to frantically finish up all of my work in lab, pack up my house and move everything down to San Diego, only to turn around and fly back to Utah to attend my graduation ceremony and get hooded:

Me and my thesis advisor.

This red, white, and blue hood made me feel like a super hero.

And a week later, Paul and I celebrated our one year wedding anniversary. I can't believe it has been a year already. Where does the time go?

Our cake topper came with a little flag that said Happy Anniversary.

Believe it or not, one year old frozen/thawed wedding cake tastes surprisingly delicious.

But now, it is official. My committee has signed off and after five long years, I am back in San Diego (for at least a few years, that is)! And in honor of being back, I decided to treat Paul and my sister to a feast of Baja style shrimp tacos (what better to eat in San Diego than Mexican food?). These tacos are super light with just the right balance of sweetness and tartness, and the best part is, you can spice them up anyway that you would like. I used salsa and tortillas from Trader Joe's (oh how nice it is to be near a Trader Joe's again, I cannot even describe!), but you could really use anything that you like.

A pound of shrimp for under $5? Have I mentioned that I love Trader Joe's?

Our family friends have an apiary, so I got to use their delicious honey in my marinade.

Handmade tortillas - thanks "Trader Jose"!

Baja Style Shrimp Tacos

2 cloves garlic, minced
1 Tbsp honey
handful of chopped cilantro
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup water
1/2 tsp Cajun Creole seasoning (can be found in the spice aisle)
1/4 tsp paprika
1 pound shelled, deveined shrimp, tails removed

flour tortillas

Whisk together first eight ingredients and season with salt and pepper. Toss shrimp in marinade to coat evenly and refrigerate in marinade mixture for at LEAST one hour (but I highly recommend marinating the shrimp for a longer period of time to let the flavors set in, up to overnight). Spray a heavy skillet with non-stick spray and heat on high. If using raw shrimp, cook shrimp until just opaque and remove. If using pre-cooked shrimp, heat until just starting to brown and remove. Pour marinade into skillet and bring to a boil. Reduce heat and simmer until marinade thickens and sauce forms. Place several shrimp in each tortilla and spoon sauce over shrimp. Top with whatever taco toppings you prefer (I am a purist, so I usually just use cheese, salsa, and fresh squeezed lime), and enjoy!