HOW TO MAKE BAKED POTATOES
Let’s take a look at baked potatoes for a moment. This simple food is often overlooked. These simple foods are easy to make and affordable. There’s more to good baking potatoes than simply putting a potato in the oven. Today I will share my easy baked potato recipe and some fun toppings to make your baked potatoes more than a side dish.
THREE STEPS TO MAKING A GOOD BAKED POTATO
There are many ways to bake potatoes, but this is the best and most reliable way.
- Prepare the Potatoes. Wash the potatoes and dry them. Then, use a fork to poke the potatoes all over. The skin will crispen up in the oven instead of becoming leathery. The steam escapes from the potatoes while they bake by pricking them. This prevents them from exploding in the oven.
- Season Potatoes: Oil each potato and season it with salt. The oil helps prevent dry skin. Salting the skins with oil keeps them fresh and crisp.
- Baked Potatoes: Bake potatoes in a 400oF oven till tender. The size of the potatoes will determine how long it takes to bake them.
HOW LONG DO POTATOES ABSTAIN?
The size of the potatoes and the oven temperature will affect the baking time. A 1/2-pound potato baked in my 400oF oven will take 45 minutes, and a 3/4 potato about 60 minutes. To ensure that the potato is cooked through, always test it using a fork to poke the middle. The fork should be able to slide into the potato without resistance.
WHAT TEMPERATURE SHOULD POTATOES BE BAKED AT?
Although there are many opinions, my preference is 400oF. This temperature is a good compromise between baking and cooking. Low temperatures can cause potatoes to take forever to cook, while high temperatures can sometimes make it more difficult to get the potato inside tender.
SHOULD I FOIL MY POTATO?
The foil method is not something I like. The potato skin has a nice snap when coated with oil and salt but baked ununcovered. Foil-wrapped potatoes have delicate skin. I prefer my potatoes with lots of texture.
What is the best potato for baking?
I’m team russet for baked potatoes. When baked, russet potatoes’ flesh is more fluffy than those of Yukon Gold and red potatoes. The russet potato skins are delicious, provided they are cooked properly. Russet potatoes are also very small and can be eaten in single portions.
BAKED POTATO TOPPING TIPS:
Baked potatoes are so versatile and easy to make into many different dishes. You can use them to make up for any leftovers in your kitchen, so be creative! These are my top picks starting with the one pictured above.
- Broccoli and cheddar with ranch
- Pizza sauce, mozzarella, pepperoni
- Chicken, Buffalo sauce and cheddar
- Sour cream, bacon and green onion
- Black beans, cheddar and BBQ sauce.
- Ranch, chicken, cheddar
- Chili with cheddar and green onion
- Homemade Nacho Cheese Sauce, chicken, jalapenos
- Salsa, cheddar, and sour cream
- Curried Chickpeas With Spinach
- Spinach Artichoke Dip
- Beef and Beans
- Pesto, tomatoes, mozzarella
- Chana Saag
- Ham, diced green bell Pepper, cheddar
- Sloppy Joes (plus)
- Louisiana Style Red Beans
HOW TO MAKE BAKED POTATOES
In just three steps, you can make the best-baked potatoes! Crispy skin and fluffy insides. Here are some ideas for topping baked potatoes!
Prep time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes
- 4 russet potatoes ( 1/2 lb. each) ($1.20)
- 1 Tbsp of cooking oil ($0.04)
- 1 pinch of salt ($0.02)
- Pre-heat the oven to 400oF Wash the potatoes thoroughly and dry them with a towel. You can poke each potato with a fork several times.
- Use your hands to rub the oil all over the potatoes. For easy cleanup, place the potatoes on a baking tray. You can also line the baking tray with foil or parchment. Season the potatoes with salt.
- Bake the potatoes for 45 minutes in the oven or until they can be easily pierced with a fork. The size of the potatoes will determine how long it takes to bake them.
- Cut the potatoes in half, then fluff with a fork. Add your favorite toppings!
Serving Size: 1 Serving Calories: 207.75 Kilocalories: 40.65 G Protein: 4.83 G Fat: 3.68G Sodium: 109.58mg Fiber: 2.93G