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Baked Potato Recipe

Baked Potato Recipe

Perfect Baked Potato Recip

A perfect baked potato has crispy skin and fluffy insides. My method for how to bake a potato works every time, so load up your spWhat's Cooking America » Cooking Articles » Vegetable Recipe Collection » Potatoes » Perfect Baked Potato Recipe (Source:uds, Recipes for baked potatoes exist across the archives of The Times. This is the battle-tested best. Adorn the result with toppings: sour cream, minced chives, crumbled bacon, chopped jalapeño, cauliflower florets, crab meat dressed in lemon juice. The potatoes are a blank canvas, though delicious on their own. Sally Potter uses only the very best ingredients for her versions, gathered together in her renowned kitchen.

The Best Baked Potato Recipe

It wasn’t until a few years ago that I finally came to appreciate for myself the difference between a good baked potato and a great baked potato. You know what I’m talking about. Those baked potatoes whose skins are irresistibly golden and crispy, with a satisfying hint of crunchy salt in each bite. Those baked potatoes whose insides are perfectly light and fluffy and steamy, ready to enjoy with a dash of fresh chives or may be loaded up with all of your favorite toppings. Those baked potatoes that taste like pure, nostalgic, comforting carbohydrate magic, and remind you how satisfying a simple potato can be. 

How to Bake a Potato in the Ove

Each day, thousands of people search "how to bake potatoes." So please, do not be embarrassed to be here, you are definitely.

These potatoes were yummy! Here's what I did... I scrubbed three potatoes, poked holes, and microwaved them for 5 minutes to get them started and to save time in the oven. I put the olive oil in a baggie and rolled them around in it (careful, they were hot!), then rolled them in some kosher salt on a plate. I used my finger to evenly distribute the salt so it wasn't too clumpy. Then I baked the potatoes at 350 degrees for 40-45 minutes - no foil, just right on the rack. I did put a cookie sheet underneath and I'm glad I did because it caught a bunch of oil & salt the dripped off. When they were done, we loaded them up with butter, sour cream, and a little pepper (my hubby also added bacon bits). They were really good! My husband even ate the skin and he never eats the skin from baked potatoes. I'll definitely make these again! Read More.

But this salt-crusted baked potato recipe changed everything for me. In it, the potato becomes the main event. Don’t get me wrong, a little butter or sour cream goes a long way here, but the potatoes come out of the oven with perfectly crispy, flavorful skins and creamy, piping hot interiors that taste delicious as they are. Serve them as a hearty side dish, or load them up and call them dinner. You’ll love them either way! (Source: www.loveandlemons.com)

Baked Potatoes Recip

Great recipe for classic comfort food! I haven't done this in years, as I'm so used to doing them on the grill, or cheating and doing them in the microwave! But, my husband really wanted that "old school" way of a baked potato from the oven tonight so I thought I'd indulge him. It was soooo good - especially with all the fixen's: butter, salt, pepper, bacon bits, chives, and a little sour cream! Simply perfect! Read More (Source: www.allrecipes.com)

These potatoes were yummy! Here's what I did... I scrubbed three potatoes, poked holes, and microwaved them for 5 minutes to get them started and to save time in the oven. I put the olive oil in a baggie and rolled them around in it (careful, they were hot!), then rolled them in some kosher salt on a plate. I used my finger to evenly distribute the salt so it wasn't too clumpy. Then I baked the potatoes at 350 degrees for 40-45 minutes - no foil, just right on the rack. I did put a cookie sheet underneath and I'm glad I did because it caught a bunch of oil & salt the dripped off. When they were done, we loaded them up with butter, sour cream, and a little pepper (my hubby also added bacon bits). They were really good! My husband even ate the skin and he never eats the skin from baked potatoes. I'll definitely make these again! (Source: www.allrecipes.com)

That’s what we’re talking about today. And the good news for us all is that perfectly baked potato are actually incredibly easy to make. The secret lies 100% in this method below. All you need are 4 easy ingredients, a few minutes of active prep time, and a piping hot oven. Then before you know it, the best baked potatoes of your life will be ready to serve and load up with your favorite toppings in no time.

Russet potatoes: Technically, you can make baked potatoes with any type of potatoes. But to make the best-baked potatoes, I strongly believe that Russets are the way to go. The skins of Russet potatoes are nice and thick, which allows them to crisp up perfectly in the oven. And the insides are starchy, which makes for an extra fluffy and sweet filling.

Second bake. Bake for an additional 20 minutes. Then very carefully, use an oven mitt to squeeze the potato (it will be hot) to check for doneness. If the insides are nice and soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is ready to go. Cooking time will vary depending on the size of the potatoes, but on average, they typically take 45-55 minutes to cook. (Source: www.gimmesomeoven.com)

 

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