| This recipe is liked by 0 person(s). |
|
Perfect Baked Potato Recipe
Nb persons: 0
Yield:
Preparation time: 10 min
Total time: 1 hour
Source:
| Baking Potatoes | |
| Olive oil | |
| vegetable oil, alternative | |
| butter, alternative | |
| Coarse salt or sea salt, (optional) | |
| How To Choose Potatoes for Baking: Any potato can be baked, but for the perfect baked potato with the desired flaky texture, it is recommended that mature, baking-type potatoes such as the Russet potatoes be used. Russets are known as a starchy potato, a baking potato, or a mealy potato. The starch gives the potato it's characteristic fluffiness. Make sure that the skin has a nice even brown tone without a greenish cast. Inspect the potatoes thoroughly to make sure that there aren't any significant bruises, discolored spots, or sprouts. When baking a large amount of potatoes at one time, choose potatoes with uniform shapes and sizes; they will cook more evenly and get done at the same time. Preparation: Adjust the rack in your oven to the middle position and preheat oven to desired temperature (see Cooking Temperature Chart below). Rinse and scrub (I use a stiff-bristled brush) each potato under cold running water, as you will be eating the skins of these perfect potatoes. Don't soak the potatoes (that will make them soggy. Pierce each potato deeply with a fork or sharp knife four (4) times on each side at approximately 1-inch intervals. This will allow steam to escape during the baking. If you don't pierce the potatoes, they may explode during baking in your oven. Wrapping the potato in aluminum foil will produce a soft skin (not crispy). Technically this is steaming rather than baking (as the moisture in the potato remains trapped) and the light, flaky texture will be missing. The texture of a steamed potato is entirely different from that of a perfect baked potato. For a soft potato skin, rub the outside of the potato with olive oil, vegetable oil, or butter over the skins. I like to roll the potatoes in coarse or sea salt after rolling in the oil and before baking. Place coarse salt onto a small plate. Roll potatoes lightly in the salt. Bake on racks of oven until tender. Bake according to the Temperature Chart below. Do not overcook potatoes as the insides will be dry, so it's important to be vigilant. Cooking Temperatures for Perfect Baked Potatoes Every Time: Conventional or Regular Oven: | |
| 45 minutes at 400 degrees F. 60 minutes at 350 degrees F. 90 minutes at 325 degrees F. Place the potato directly on the oven rack in a preheated oven. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done. NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes. | |
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.