Baked potato—pretty easy, right?
Well, I was doing it wrong for years and I didn’t even know it! Friends, it’s
all about the fluff.
For decades, I’ve been steaming the potatoes, not baking them.
Yep, that’s what happens when you wrap them in foil before throwing them in the
oven. Rule No. 1: Mummifying the potatoes in an aluminum shroud doesn’t cut the
baking time; it only makes the skin wet and the flesh soggy, not fluffy.
Here are a few other tips to move
you towards Baked Potato Perfection:
Russet potatoes. They have a smooth skin and few “eyes,” and their flesh is
white and dry—perfect for baking.
the potatoes under running water and dry them thoroughly.
the skin lightly with olive oil or butter and roll them around in a little
salt. The crispy, slightly salty skin is absolutely delicious.
the skin with a fork in a couple of places.
in the oven at 450°F for about 45 minutes, depending on the potato’s size.
for doneness by squeezing the sides gently (use a clean dish towel to do this).
If it gives easily, it’s done.
a fork to pierce the top of the potato in the form of a cross. Press the ends
toward the center to lift the potato’s flesh to make it fluffy.
Bet you didn’t know that baking a
potato is actually a lot harder than it looks! Seriously, these simple tips
helped me make perfect baked potatoes, which is really important if you’re
going to make a meal out of spuds!
Kids love a good Baked Potato Bar, so here here are some terrific combinations that they’ll love. (Remember, they’ll
be more inclined to eat (and enjoy) something that they create.)