It's Rich's birthday (my hubby - the one with the REAL mustache), and we're celebrating at his favorite restaurant tonight - the Texas Roadhouse. He likes it for their unfailingly perfect steaks. I like it for their unfailingly perfect baked potatoes.

I've tried and tried to get my home-baked potatoes to duplicate the Roadhouse spuds (crispy and salty skin, dry and fluffy insides), but to no avail. Then I found this information online. I apologize for not capturing where I got this. I'll just say it's not my brilliance, and to whomever came up with this, I salute you - you've made my day!

So here's how to make the perfect and fluffy baked potato and I'm quoting:

The first step is to wash the potatoes off thoroughly. This may seem like a no-brainer, but you would be shocked to know how many people don't actually rewash their veggies after buying them from the grocery store.

Next, start a pot of boiling water and boil your potatoes for ten minutes. When I first found this tip online, I was skeptical. I wanted a "baked" potato and not a "mashed" potato, but I followed directions anyway.

While your potato is boiling, preheat your oven to 400 degrees. Yes, we are going to use the oven after boiling the potatoes. Yes, I know you are thinking "ummm, okay." Believe me, just go along.

After the potatoes have boiled for ten minutes, bake them in the oven for 30 minutes. Don't keep them in there any more or any less.

Once 30 minutes have passed you will have a perfectly fluffed baked potato!

And our brilliant cook concludes with this thought: "I am SO glad that I found this tip online. My potato came out perfectly!" And I'm so glad I found this information as well. Tonight it's the Texas Roadhouse, but tomorrow it's the Osborne House, and those baked potatoes will be perfect!