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Baked Potatoes

Other baked potato ideas. 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.

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Cracked open and still steaming it s ready to receive anything from a sprinkle of cheese to last night s stew.

Baked potatoes. This is the battle tested best. Once cooked scoop out the flesh use a delicate touch to leave the skin intact it can be used in various clever ways. There s more to baked potatoes than a simple split and fill.

Sour cream minced chives crumbled bacon chopped jalapeño cauliflower florets crab meat dressed in lemon juice. The perfect baked potato is crispy on the outside and pillowy in the middle. In its essence a baked potato is a potato baked.

Happily an excellent one is not any harder to make than a terrible one. For one the best mash is made from baked potatoes. Baking a potato in the oven does require a little more time than zapping it in the microwave but it s mostly hands off time.

Recipes for baked potatoes exist across the archives of the times. Russets are known as a starchy potato a baking potato or a mealy potato. 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 starch gives the potato it s characteristic fluffiness. Adorn the result with toppings.

Dry then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Wash potato or potatoes thoroughly with a stiff brush and cold running water. The skins of russet potatoes are nice and thick which allow them to crisp up perfectly in the oven.

As with all elemental things though the simplicity of a baked potato is deceptive. Slice the potato down the center and serve with butter and black pepper. Place the potato in the preheated oven and bake for 90 minutes or until slightly soft and golden brown.

Here s how to make one. We ve all had excellent baked potatoes and terrible baked potatoes. The right potato the right temperature and the right timing are key.

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