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How to bake a potatoor

How to bake a potatoor

How to bake a potato

A perfect baked potato is hard to beat. The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. It might be hard to resist eating the whole thing straight out of the oven, but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to deny that it was worth the wait.

Bake

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! Know that the cooking time will vary. In the recipe below, I say to bake your potatoes for 45 to 60 minutes. This is a wide range, but I list it for a reason. The cooking time will vary depending on the size of the potatoes. Be ready to take them out of the oven when they’re fork-tender and their skin is crisp. The baking time will be longer for larger potatoes and shorter for small ones.

Much less dramatically, hole-poking gives you superior baked potatoes. According to the Idaho Potato Commission, potatoes are about 80 percent water. 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 maybe 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. (Source: www.gimmesomeoven.com)

 

 

 

 

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