How To Cook The Perfect Baked Potato Recipes

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PERFECT BAKED POTATO



Perfect Baked Potato image

This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!

Provided by CURLEEGIRLEE

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h31m

Yield 1

Number Of Ingredients 6

1 medium baking potato
1 teaspoon olive oil
½ teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
¼ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
  • Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g

HOW TO COOK PERFECT BAKED POTATOES



How to Cook Perfect Baked Potatoes image

The perfect baked potato. Crispy on the outside, pillowy on the inside. Here are a few key secrets for making it happen!

Provided by Kare for Kitchen Treaty

Categories     Side Dish

Time 55m

Number Of Ingredients 4

4 each russet potatoes
1 tablespoon olive oil
1/2 teaspoon kosher salt (or other coarse salt)
Butter, vegan butter, sour cream, bacon, chives, scallions, salt, black pepper, sauteed mushrooms, chili, grated cheese, salsa, steamed broccoli, you name it!

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Scrub the potato with water and a vegetable brush until well-cleaned. Blot dry with a kitchen towel or paper towel.
  • Rub the entire potato with olive oil, then sprinkle on some kosher salt and rub that all over the potato as well.
  • Prick each potato with a fork three or four times. This will allow the steam to escape while baking.
  • Place potatoes directly on the oven rack. Bake until potatoes just begin to appear wrinkly and papery on the outside, and when you squeeze the potato, it gives - 40-50 minutes, depending on the size of your potato. Another way to test is to insert a fork into the potato (it's done if the fork goes in easily).
  • Remove from the oven and, as soon as you can handle them, slice each potato down the middle. Then place your forefinger and thumbs on the bottom ends and squeeze toward the center. This helps to fluff the insides, and helps keep moisture from getting trapped inside the skin as the potatoes begin to cool.
  • Serve warm with butter, sour cream, bacon, chives, scallions, salt, black pepper, sauteed mushrooms, chili, grated cheese, salsa, steamed broccoli, pretty much whatever you want. The perfect meal!

Nutrition Facts : Calories 32 kcal, Sugar 1 g, Sodium 291 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 1 g, Protein 1 g, ServingSize 1 serving

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Estimated Reading Time 5 mins
  • DO choose the right potato. The best potato for baking, hands down, is a Russet potato. Also called an Idaho potato, this high-starch, low-moisture spud is also ideal for mashing or deep-frying.
  • DO set your oven to the right temperature. Set the oven temperature too high, and the skin of the potato could burn before the inside is cooked. Set your temperature too low, however, your potatoes will take all day to cook.
  • DO know the difference between olive oil and butter. You’ll want to stock olive oil and butter when making a baked potatoes, but keep in mind that these two ingredients aren’t necessarily interchangeable.
  • DO pile on the toppings! Three Ways Stuffed Baked Potatoes. A baked potato is a blank canvas for an endless array of tasty toppings. From classic sour cream, crumbled bacon, and cheddar to Mediterranean-inspired tapenade, capers, and goat cheese, the only limit is your imagination.
  • DON'T forget to prick the skin with a fork. Fail to do this, and your potato could explode in the oven. (Yes, we’re serious!) Pricking holes in your potato allows steam to escape while it bakes.
  • DON'T wrap your potato in foil. Wrapping your potato in tin foil creates a steamed effect that may help it cook a little faster, but you’ll lose the irresistibly crispy skin that makes a baked potato just so good.
  • DON'T use the microwave. Yes, it’s faster than the oven, but nuking your potato in the microwave is just about the worst thing you can do for it in terms of deliciousness.

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