The best baked potatoes are made in the oven.
Heres the scoop on how to make them perfectly every time.
In its essence, a baked potato is a potato, baked.
Simply Recipes / Alison Bickel
As with all elemental things, though, the simplicity of a baked potato is deceptive.
Weve all had excellent baked potatoes and terrible baked potatoes.
Happily, an excellent one is not any harder to make than a terrible one.
Simply Recipes / Alison Bickel
Get set to bake the best potatoes of your life!
Simply Recipes / Alison Bickel
Start With the Right Potato
Use russet potatoes for baking.
Theyre the big, tapered ones with dull brown skins.
Simply Recipes / Alison Bickel
These are high-starch potatoes, and they work best for dry heat.
Thats exactly the kind of heat your oven makes.
Its a match made in heaven!
Simply Recipes / Alison Bickel
High-moisture potatoes, like redskins or Yukon golds, are best for wet heat: steaming and boiling.
This isa lotof potato.
The ones that are the most realistic for serving as a side weigh 6 to 8 ounces.
Simply Recipes / Alison Bickel
In any case, the bigger the potato, the more time it takes to bake.
Keep that in mind.
Poke to Prevent Explosions
Do you want your potato to explode in the oven?
Simply Recipes / Alison Bickel
More importantly, do you want it to taste great?
Then jab it multiple times with a fork.
Ten times per potato should do it.
Simply Recipes / Alison Bickel
Much less dramatically,hole-poking gives you superior baked potatoes.
According to theIdaho Potato Commission, potatoes are about 80 percent water.
This moisture loss is a good thing.
Simply Recipes / Alison Bickel
Outside of preventing explosions, it delivers lighter, fluffier baked potatoes.
The potatoes come out of the oven looking darker, shiny, and more appetizing than un-oiled ones.
But we already poked it full of holes, remember?
Simple Tip!
If you cook bacon, save that grease for your baked potatoes!
Salt will stick to a greased potato better than a dry potato, but some will still fall off.
Thats just the name of the game.
Potatoes already have a perfectly fine wrapper: their skins.
And it’s possible for you to eat them!
So skip the foil before baking.
Its an extra step that makes not-as-good potatoes.
How Long to Bake a Potato
How long does it take to bake a potato?
The short answer is: Its not fast!
The baking time depends on the size of the potato.
The Best Baking Temperature
Not too hot, not too cool.
We like 400F best.
When Is It Done?
Gauging a baked potatos doneness can be tricky.
Open Up for Serving
Get that hot potato on a plate and open it up.
Split it open with a fork.
This gives you crumbly, flour-y flesh and more surface area.
Baking Potatoes in Advance
Thousands of steakhouses across America bake potatoes well in advance of serving them.
These potatoes are not as amazing as ones straight from the oven, but they are pretty good.
Its best to wear an oven mitt when you do this.
Then pop the wrapped potato in one of the following options.
Leftover Potatoes
I often bake a few more potatoes than I need.
Let leftover potatoes cool, then wrap them in foil and refrigerate them for up to 4 days.
Baked potatoes do not freeze well.
Got Leftover Potatoes?
Wash the potatoes and dry them with a kitchen towel.
Poke each potato all over 10-12 times with a dinner fork.
Dont be afraid to really get in there; drive the tines about an inch into the potato.
Rub the potatoes with the oil or bacon grease.
it’s possible for you to eyeball this amount, but 1/4 teaspoon per potato should do it.
They should be a little slick, but not dripping with grease.
Rub as much salt as you like on the skins.
A lot of it will fall off, but it makes the potatoes sparkle!
The rack helps air circulate for even baking.
The baking time will depend on the size of your potatoes.
Theyre done when the skins are slouchy and wrinkled.
If the potato is still hard, keep baking it until its done.
Season and top as you like, and dig in!
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