I don’t know how and it pains me to admit it, but I failed at teaching my daughter a very important duty of a daughter.

(Slowly shaking my head side-to-side)

By the time I became a teenager, I was professional at giving a great massage. Each evening after the family ate dinner and washed the dishes, it was movie time. Cable TV, VCRs and DVRs had not been invented yet, so we just turned on the television and hoped for a good movie.

Mom worked hard and I appreciated her efforts to take care of me, so I doted on her. While we watched television, I massaged her neck, shoulders, back and feet. Not to brag, but I developed quite a knack for giving a good massage.

This is where I confess my failure…

My daughter rarely IF EVER massages me and she isn’t that great at it. Sorry Alyssa. (smile) I am so deprived! All the thousands of hours that I have massaged will never be reciprocated! *sigh*

So I present to you my recipe for…

Massaged Potatoes

Start with 8 baking potatoes.

baking potatoes

Wash the potatoes well under running water.
You definitely don’t want gritty dirt in your final dish.

wash the potatoes well

They will be cooked on the top part of a grilling pan.
It’s the pan that has the long slitted holes.

the top part of a grilling pan

You have to poke holes in the potato, so if you are feeling stressed,
just stab them about 1/2 an inch into the potato.
Ahhh, such a nice stress reliever.
It’s okay to stab potatoes, I promise.
Whether you poke holes or stab holes,
you need to do it about 30 times.
I told you it was good stress reliever.

poke some holes in the potatoes

Put about 1/2-1 cup of Extra Virgin Olive Oil in a bowl
that is wide enough to accommodate the potato in the next step.

extra virgin olive oil

Roll the potato around in the Extra Virgin Olive Oil
and then…….
Massage the potatoes.
Take your time working the oil into the skin and
invisible stabbed holes.
The more you massage, the better the potato will taste.

coat and then massage the potatoes with olive oil

Place the massaged potato on the foil covered grill pan top.

place on the foil covered grill rack

Evenly space all the potatoes.

evenly space the potatoes on the grill rack

If you did a good job at massaging,
your potatoes will be happy
and you will know it.

well massaged potatoes will be happy

Sprinkle all sides of the potatoes with salt.
If you aren’t allowed to have salt or don’t like it,
skip this step.
I can have salt and I love it,
so I use a lot of it.

sprinkle on salt on all sides of the potato

Cook the potatoes in a 350 degree oven for 1-1/2-2 hours.
The bigger the potato, the longer you have to cook it.
To tell if the potato has been cooked long enough,
you should be able to EASILY push a knife all the way through it.
The salt will turn all white on the crispy skin.
I use enough salt that I don’t have
to salt my potato on the inside before I eat it.

after cooking, the skin will be crisp and salty

Split the potato open in half, long ways.
Add a nice pat of butter and watch it melt.

add a nice pat of butter and watch it melt

You’ll have a light and flaky potato oozing with melted butter.

light and flaky potato oozing with melted butter

The potato will be piping hot and a wonderful way to get that occasional carb.

piping hot and such a lovely way to get the occasional carbs

Here, go ahead.
Take a bite.
Mmmm…good isn’t it?

Go ahead. Take a bite. Mmmm, good isn't it?

Massaged Potatoes


8 potatoes
1/2-1 cup Extra Virgin Olive Oil
Salt (optional)
Butter and toppings (optional)


Preheat oven to 350 degrees.

Wash potatoes well and then pat dry. Poke about 30, 1/2 inch deep holes into the potato.

Coat eat potato with oil and then massage the oil into the potato and invisible holes. Put them on a foiled lined baking grill top equal distance apart.

Bake on center rack in center of the oven for 1-1/2 to 2 hours until knife can easily be inserted all the way through potato. The skin will be crispy and the potato will be soft and flaky.

Serve hot with melted butter or add your favorite toppings.

This is definitely a keeper!

It is such an easy recipe, isn’t it?

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