Regular Baked Potato

http://whatscookingamerica.net/Q-A/PotatoBaking.htm

Ingredients:

Baking Potatoes
Olive oil, vegetable oil, or butter
Coarse salt or sea salt (optional)
 

Directions:
Clean the potato under COLD running water using a scrub brush- do not soak the potatoes this will make them soggy.  Once fully clean, dry with a pat towel and remove any blemishes you want. Pierce each potato with a fork or knife- going deep into the potato. Apparently if you do not do this it can and has exploded in the oven.

For a soft skin rub butter or oil all over the skin and coat with coarse salt. Bake:

For about a 5 ounce potato:
45 mins at 400
60 minutes at 350
90 minutes at 325

Verdict: These were good! a little too much salt (my fault) but still good and admittedly, my first baked potato, ever!

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Dinner Rolls and Hassleback Potato

http://pinterest.com/pin/195765915022545900/
http://www.kingarthurflour.com/recipes/big-batch-quick-dinner-rolls-recipe

• 1/2 cup lukewarm water
• 2 cups warm milk ( 100 - 110°F)
• 3 tablespoons butter
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 1/2 tablespoons yeast, instant preferred
• 6 to 7 cups King Arthur Unbleached All-Purpose Flour

Directions:

Mix water, milk, butter, sugar, salt and yeast into mixer- turn on for a few minutes and then let rise until yeast has foamed a little.

Next add 3  cups of flour, mix thoroughly. 

Add 1/2 a cup of flour at a time until the dough is slightly firm- but not a lot. Plavcec it in a greased bowl for 20 minutes until it rises.

After the dough as risen, roll it out into a rectangle. Cut the dough into 12 pieces, then form into a ball.

You can either place them on a sheet, like I did or other pans (see original post)

let them rise again for 20 minutes. After that bake at 250 for about 20 minutes.

Verdict: I think they kinda taste like pretzels... not bad though :/

POTATOES

http://pinterest.com/pin/195765915023309946/
seasaltwithfood.com

So I started by washing my potatoes. Then I sliced them thinly (not cutting all the way through). I added some garlic slivers  into each opening of the potato, drizzled some olive oil and butter over them and finished with some salt and cracked pepper

Bake at 425 for about 40 minutes or until golden:

Verdict: Not bad; I added a little too much pepper. I loved the garlic flavor and the slight crispiness of the top of the potato- however, I feel like my centers weren't soft enough like a baked potato.