BAKED POTATO PER LA BISTECCA(FOR THE STEAK)

BAKED POTATO PER LA BISTECCA(FOR THE STEAK) image

Yield all everyone

Number Of Ingredients 4

Russet potatoes, medium size, (1 per steak)
Worcestershire sauce
Extra virgin olive oil
Coarse sea salt(spread onto a paper plate evenly)

Steps:

First scrub the potatoes with a vegatable brush under cold water. Dry them with a paper towel and let them stand until the skin is dry. Open the worcestershire bottle and he extra virgin olive oil and keep close(you will understand why shortly). In your left hand(right if your left handed)hold the potato.(If you do it this way you wont get your other hand wet and spicy and get it all over your spice decanters. Use the other hand and sprinkle just enough worcesterhire to rub in the potato.Then pat dry with a paper towel(not too much, just enough to flavor it). Now pour a few drops of extra virgin olive oil on the potato and rub in until wet. Now take the potato and roll over the sea salt on the paper plate, try and pierce the skin,do this until covered. Place directly on the middle rack of a pre- heated oven at 350 degrees. cook for aprox. 45 to 50 minutes or until fork tender.Take out and let stand for 5 to 10 minutes and serve as you like. preferable butter,cheese, sour cream, chives, and bacon bits....etc.