BAKED POTATO RECIPE

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Of course! Here is the ultimate guide to making a perfect Baked Potato with a crispy, salty skin and a fluffy, steaming interior.

This recipe uses a method that maximizes the texture of the skin, which is arguably the best part!

The Perfect Baked Potato

This method works for any type of baking potato, but Russet potatoes are the gold standard for their thick skin and starchy, fluffy interior.

Ingredients & Equipment:

· 4 medium-to-large Russet potatoes (about 8-12 oz each)
· 2 tablespoons olive oil or avocado oil
· 1 tablespoon kosher salt (or 2 tsp fine sea salt)
· Aluminum foil (optional – see Pro Tip below)
· A fork
· A baking sheet

Instructions

Step 1: Prep the Potatoes (The Key to Crispy Skin)

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position.
  2. Wash and Scrub: Scrub the potatoes thoroughly under cold running water to remove any dirt. Dry them completely with a kitchen towel.
  3. Poke the Skins: Use a fork to poke each potato 8-12 times, deeply stabbing it all over. This is crucial as it allows steam to escape during baking and prevents the potatoes from exploding.
  4. Oil and Salt: Rub each potato all over with the oil. Then, roll them in the kosher salt until coated. The oil helps crisp the skin, and the salt seasons it perfectly.

Step 2: Bake to Perfection

  1. Place on Baking Sheet: Place the prepared potatoes directly on the baking sheet. DO NOT WRAP THEM IN FOIL.
  2. Bake: Transfer to the preheated oven and bake for 45 to 60 minutes. The baking time depends entirely on the size of your potatoes.
  3. Check for Doneness: The potato is done when the skin is crisp, and the inside is tender. You can test this by carefully squeezing the potato (use an oven mitt!) – it should give easily. For absolute certainty, pierce it with a fork or skewer; it should slide in with no resistance.

Step 3: Serve

  1. Let it Rest: As soon as you remove the potatoes from the oven, slice them open lengthwise with a knife. This releases the steam immediately and prevents them from becoming soggy.
  2. Fluff the Insides: Use a fork to fluff the insides gently.
  3. Load Them Up: Add your favorite toppings while the potato is piping hot.

Pro Tips for the Best Baked Potato Ever

· Why No Foil? Wrapping a potato in foil steams it, resulting in a soft, limp skin. Baking it directly on the rack creates a wonderfully crispy and edible skin.
· For an Even Softer Inside: Some recipes call for baking at a lower temperature (350°F) for a longer time (up to 90 minutes). This works, but the 400°F method provides the best balance of fluffy interior and crispy skin.
· The “Rubbing” Trick: For an extra-fluffy interior, as soon as you slice the potato open, put a pat of butter inside and then use a fork to “fluff” it by scraping the flesh from the skin inward. The butter will melt into every nook and cranny.
· Make-Ahead: You can partially bake potatoes until just tender, let them cool, and then refrigerate them for up to 2 days. When ready to serve, re-bake them at 400°F for 15-20 minutes to heat through and re-crisp the skin.

Classic Topping Ideas

Create a baked potato bar with these favorites:

· The Classic: Butter, sour cream, chopped chives, crispy bacon bits, and cheddar cheese.
· The Chili Lover’s: Heaping spoonful of beef or bean chili, cheddar cheese, and a dollop of sour cream.
· The “Everything” Bagel: Cream cheese, smoked salmon, red onion, capers, and fresh dill.
· The Broccoli & Cheese: Steamed broccoli florets and a generous pour of warm cheese sauce.
· The Garden Veggie: Steamed or sautéed mushrooms, onions, and peppers with a sprinkle of Monterey Jack cheese.

Enjoy your perfectly baked potato—a simple, satisfying, and versatile meal!

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