Test Kitchens Favorite Baked Potato Recipes
TEST KITCHEN'S FAVORITE BAKED POTATO
Just an hour in the oven gives russet potatoes tender, fluffy centers, while a prebake brush of olive oil and sprinkle of salt yield crunchy, tasty skin.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h25m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
- Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven.
- Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with butter, sour cream, and chives.
BEST BAKED POTATO
Make and share this Best Baked Potato recipe from Food.com.
Provided by cooking_geek
Categories Potato
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350°F and position racks in top and bottom thirds.
- Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
- Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
- Place in a bowl and coat lightly with oil.
- Sprinkle with kosher salt and place potato directly on rack in middle of oven.
- Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
- Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.
- It will pop right open.
- But watch out, there will be some steam.
- NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
Nutrition Facts : Calories 284.1, Fat 0.3, SaturatedFat 0.1, Sodium 22.1, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
ATK'S BEST BAKED POTATO
For the best, fluffiest, lightest baked potatoes...with a nicely seasoned skin, try America's Test Kitchen's recipe for the ultimate baked potato.
Provided by DeSouter
Categories Potato
Time 50m
Yield 4 potatoes
Number Of Ingredients 4
Steps:
- Using a fork, poke six times to make holes into each large Russet potato.
- Combine salt and water. Roll each potato in liquid.
- Transfer potatoes to a wire rack on a baking pan. Place into oven.
- Bake in a preheated 450 degrees for 45 minutes to an hour. IMPORTANT: Internal temperature should be 205 degrees to be done.
- Test temperature into the end of the potato and see that there is no resistance. 205 to 212 degrees is the ideal range.
- Brush potatoes with 1 Tbsp. of vegetable oil and return to oven for 10 minutes to crisp skin.
- Cut an X in the top of the baked potato and using a dishtowel, squeeze potato at each end to open the X and let steam escape.
- Top with butter or whatever toppings you prefer.
- DO NOT LEAVE POTATOES UNCUT/SPLIT -- EAT IMMEDIATELY FOR THE BEST EXPERIENCE.
Nutrition Facts : Calories 314.2, Fat 3.7, SaturatedFat 0.5, Sodium 3511.2, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
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