Grandma's used to make these potatoes when there was a shortage of butter and cream. They were clever cooks, making use of what they had on hand to feed their families tasty and appetizing meals. This recipe is very old and comes from a time when life was just a little more simple. This is as close as a potato can get to being mashed without taking its jacket off! Enjoy!
This recipe is for one baked potato. You can add more if you need to.
Here is how I bake potatoes to get skin you can eat, and a fluffy white center:
Scrub the potatoes, dry with a paper towel, rub with olive oil. Prick with a fork. Place the potatoes on a baking sheet and sprinkle with kosher salt. Bake at 400 degrees for 45 minutes to one hour until they are soft with the fork test. How long it takes will depend on how big the potato is.
Make a criss cross cut in the center of the potato as shown. The wider the cut, the easier it is to add the ingredients to it. Carefully peel back the 4 corners.
Stick a dinner fork in the potato and loosen the flesh, dig around to the sides, the length and width of the potato.
Add the one tablespoon of butter, and stir and mash it around with the fork as it melts, make a little hole and add one tablespoon of evaporated milk, salt and pepper. It may seem like a lot of milk, but the potato will soak it up. Stir gently with the fork.