Have you Spatchcocked lately? No....really!

So... I know what you are thinking and just get it out of the gutter!!! Ha Ha!

According to Dictionary.com to Spatchcock is to, "split a chicken or fowl for roasting and grilling".

However this also refers to a certain English style of baking a potato. I promise this will be the most delicious baked potato you ever eat! Great for the holidays and entertaining...

I first saw a version of this recipe on an episode of Paula Deen when Chef Robert Irvine was a guest and he made these potatoes. I have tweaked it and changed the type of spud.

It takes a little time but you don't need to babysit it...

6-7 Medium to large Yukon Gold Potatoes ***(Keep them all as close to the same size as possible for even cooking time)

1-1 1/2 32oz boxes of Low Sodium Chicken Broth (Organic is better if your market has it)

Water

Cooking Spray

Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Pepper

This recipe has 2 parts...part 1 do ahead as to let the spuds cool off.

Part I

Wash the Spuds. Place them in a stockpot and pour in the chicken broth to just cover, if the broth is not enough use water for the rest.

Remember you need to start with cold liquid and cold spuds as they will heat up together and the spuds will cook through. If you don't do this, only the outside of the Spuds will be cooked.(This is a rule in the Potato world!)

Cover & heat on high

Bring to a boil

Uncover and keep on a good simmer 'till FORK tender ***note-do not use a knife, because a knife will always slip out even when the spuds are under cooked

This will take some time 20-30 minutes depending on spud size

When cooked and tender remove from pot and place on a sprayed foil lined baking sheet
Part II

Pre-heat oven to 425

When the spuds have completely cooled take a very sharp knife and cut slices, but only going 2/3 of the way down leaving the bottom intact. Check out the picture above.

Carefully, with a knife separate the slices just a little.

Sprinkle Oil, Salt, and Pepper in that order

Bake for about 25-30 minutes 'till crispy and brown

You will never go back!!!