There isn’t much to say about this recipe. It is as simple as cooking gets all the food comes pre-prepared by Mother Nature. It’s simplicity belies it’s deliciosity.
Large Brown Potatoes (we use Idaho)
Ears of corn still in the husk (Make sure they still have the silky tops)
Preheat the oven to 350
Wash the potatoes in cold water, rub gently but do not abrade the skin.
Using a fork poke holes all over the potatoes (this prevents explosions)
Put the potatoes in the oven directly on the oven rack about an inch apart, try to put them as close together as possible though
Allow the potatoes to bake for 30 minutes.
Rotate the potatoes.
Put the ears of corn (still in the husk) directly on the rack with the potatoes
Allow the corn and potatoes to bake for 30 minutes
Open the potatoes using whatever method you prefer (I use a fork and perforate the skin in a cross pattern then squeeze the sides, this smooshes the insides and makes topping easier)
Peel the husk back on the corn.