Post by barb43 on Sept 17, 2020 16:21:00 GMT
Baked Potato - The "Perfect" Baked Potato
This is such an easy recipe with delicious results!
Watch the "how to" video & you'll want to bake a couple right away.
www.gimmesomeoven.com/baked-potato/
Ingredients:
1 medium-to-large Russet potato, scrubbed clean of any dirt
Note:The skins of Russet potatoes are nice and thick, which allow them to crisp up perfectly in the oven. And the insides are starchy, which make for an extra fluffy and sweet filling.
1–2 teaspoons melted butter (or olive oil)
pinch of coarse Kosher salt or freshly ground pink Himalayan salt
Note:Using coarse Kosher salt, in order to add a bit of a crunch to the potato skins. The crunchy baked salted potato skins are tasty to eat right along with the fluffy interior of the potato.
pinch of freshly-cracked black pepper, pats of real butter, and your favorite baked potato toppings
Directions:
1. Preheat oven to 450 degrees. Yes - the oven needs to be that hot to allow the potato skins to crisp up.
2. Line a baking pan with foil. If you have a rack that will fit in the pan, putting the rack in will allow the potatoes to cook evenly on all sides. (We didn't use a rack and the potatoes cooked up nicely anyway.)
3. Poke the potatoes all over with a fork. Because potatoes can actually explode in the oven.
4. Bake the potatoes in 2 time periods.
.......First Bake: Bake the potatoes for 25 minutes, until the skin looks dry and slightly wrinkled.
.......Basting the Potatoes: At the end of the firs 25 minutes, brush the potatoes with melted butter or an oil that will withstand the high heat, such as regular olive oil (not extra virgin) or coconut oil. A good basting brush works wonders at covering the potatoes. Sprinkle each potato with a little coarse Kosher salt, or freshly ground pink Himalayan salt. Be sure to carefully sprinkle salt on both sides of each potato.
.......Second Bake: Put the pan of potatoes back into the hot oven and bake for an additional 20 minutes. Carefully check for doneness by squeezing each potato with an oven mitt. If the potato is soft and gives under pressure, it's done. If it's still a little stiff, bake for an additional 5-10 minutes.
5. Cut, squeeze, fluff, season and serve!
........Slice open each potato and give it a squeeze to open it up further. Fluff up the insides with a fork. Serve it with freshly ground pepper and a variety of baked potato toppings: real butter, sour cream, shredded cheese, chopped green onion, thick chili, whatever you prefer!
This is such an easy recipe with delicious results!
Watch the "how to" video & you'll want to bake a couple right away.
www.gimmesomeoven.com/baked-potato/
Ingredients:
1 medium-to-large Russet potato, scrubbed clean of any dirt
Note:The skins of Russet potatoes are nice and thick, which allow them to crisp up perfectly in the oven. And the insides are starchy, which make for an extra fluffy and sweet filling.
1–2 teaspoons melted butter (or olive oil)
pinch of coarse Kosher salt or freshly ground pink Himalayan salt
Note:Using coarse Kosher salt, in order to add a bit of a crunch to the potato skins. The crunchy baked salted potato skins are tasty to eat right along with the fluffy interior of the potato.
pinch of freshly-cracked black pepper, pats of real butter, and your favorite baked potato toppings
Directions:
1. Preheat oven to 450 degrees. Yes - the oven needs to be that hot to allow the potato skins to crisp up.
2. Line a baking pan with foil. If you have a rack that will fit in the pan, putting the rack in will allow the potatoes to cook evenly on all sides. (We didn't use a rack and the potatoes cooked up nicely anyway.)
3. Poke the potatoes all over with a fork. Because potatoes can actually explode in the oven.
4. Bake the potatoes in 2 time periods.
.......First Bake: Bake the potatoes for 25 minutes, until the skin looks dry and slightly wrinkled.
.......Basting the Potatoes: At the end of the firs 25 minutes, brush the potatoes with melted butter or an oil that will withstand the high heat, such as regular olive oil (not extra virgin) or coconut oil. A good basting brush works wonders at covering the potatoes. Sprinkle each potato with a little coarse Kosher salt, or freshly ground pink Himalayan salt. Be sure to carefully sprinkle salt on both sides of each potato.
.......Second Bake: Put the pan of potatoes back into the hot oven and bake for an additional 20 minutes. Carefully check for doneness by squeezing each potato with an oven mitt. If the potato is soft and gives under pressure, it's done. If it's still a little stiff, bake for an additional 5-10 minutes.
5. Cut, squeeze, fluff, season and serve!
........Slice open each potato and give it a squeeze to open it up further. Fluff up the insides with a fork. Serve it with freshly ground pepper and a variety of baked potato toppings: real butter, sour cream, shredded cheese, chopped green onion, thick chili, whatever you prefer!
