These potatoes are born buttered. Almost. You would think so.

They cost more at the SuperMarket. They deserve it.

These potatoes don’t have a “separation” between the skin and the flesh.

If you really concentrate hard, and think about it, you’ll know what I mean.

Imagine a really hard skinned potato, one of the really tough, brown skinned potato varieties.

I don’t have anything against hard skinned potatoes. ALL potatoes have a place in my home and in my kitchen.

Read the Potato Barrel article, hey I’m a Big Potato Fan!

But have you ever baked a really hard skinned potato and sort of seen the flesh “separate” from the skin? Like an invisible layer was in between? Was the skin “chewy?”

These hard skinned potatoes have their place, but if you have never tried a Yukon GOLD baked potato, you need to YOU GUESSED IT, put in on the Bucket List.

These suckers are GOOD.

I can make these while LB and I are working in the garden and about the place, put in a small crockpot warmer, and we eat when we get ready. And they are like prebuttered potatoes. I want to adopt one as my own Love Child,  just kidding. Already GOT one of those.

I take the thin skinned beautiful babes and wash them.

I take small tin foil squares, spray LIGHTLY with olive oil spray, and place potato on sprayed foil. Wrap tightly.

Set oven at 350 degrees, place foiled potatoes directly on rack.

Do not put on pan, place on oven rack about midway (middle oven rack).

Set timer to one hour. The cook time depends on size of the potato. You can always “check” the “doneness” of a potato by gently sliding a thin bladed knife into it through the foil. I don’t do this on every potato, and I don’t do it repeatedly. I test after ONE hour; I then judge how long we have left til done. I can tell that cause I do this a lot. You’ll get it soon enough.

P.S. if you ARE going to keep pricking the potato, don’t do it from the same location every time? Okay? And don’t get crazy about it, just relax.

When I think these are CLOSE or already DONE, I move them to my really cute and sexy small crock pot.

When I say small, it is not a main dish crock pot. It is a sweet thing I got at Wal Mart with two heat settings, a removable crock, and it heats fast. EVERY kitchen needs one!

You can eat them immediately when done, (not the crockpot; the POTATO!),  but we use all the day light allotted to us, kind of like John Wayne (ya kno wut I’m talking about wasting daylight), so we often work late, and come in and eat wonderful, buttery tasting, warm Yukon Gold Potatoes.

When I move them to the crock pot, I put them foil and all inside. Leave on low, little crock “pot of gold.”

We come in, sometimes we just eat potatoes. Might need to use the bigger crock pot for more than 3 potatoes.

Remove foil, slice potato open, I do mine diagonally. The potato will begin to speak to you (not literally) but you’ll see what I mean;  lightly butter, add fine ground SEA salt and fresh ground pepper (we LOVE fresh ground pepper), I still want to adopt one of these potatoes. I would name it: Tater Tot, like Ron White did to his son.

Anyway……nothing too exact here.

It is a potato.

A really really really GOOD potato variety.

If you want, add shredded cheese, some crumbled bacon, maybe even some diced jalepenos. Use your imagination. Fall in love.

Today is the first day of the rest of your life. Don’t put it on the BUCKET LIST. Try One NOW!

Enjoy!

~ the Rancher’s Daughter