Baked Potatoes
User Reviews
5
Baked Potatoes
Description
Baked Potatoes involves first piercing each cleaned russet potato multiple times, then coating them thoroughly by rolling in warm salted water. Baking takes place on a wire rack over a baking sheet in a 450°F oven until the potatoes reach an internal temperature of 205°F and feel nearly soft when pressed. An oil brush before additional baking crisps the skin further. The process results in a potato with a soft, fluffy inside and golden, well-textured skin.
Once removed, cutting slits or an X shape releases steam allowing the baked potato flesh to separate gently when squeezed with a kitchen towel. This makes it ready for various toppings or further preparation into stuffed baked potatoes. The method emphasizes even cooking and crisp skin without foil wrapping, which traps steam and softens the skin.
Using similarly sized potatoes helps ensure uniform baking. The baking is best enjoyed fresh to maintain crispness of the skin, as storing wrapped to keep warm leads to moisture buildup and soggy texture. This recipe is credible and detailed, adapted from a professional source.
Ingredients
- 4 (7 - 9 oz. each) russet potato scrubbed clean and rinsed
- 1/2 cup water warm
- 2 Tbsp (32g) salt
- 1 Tbsp vegetable oil
Instructions
- Preheat oven to 450 degrees F. Place a wire rack over a rimmed 18 by 13-inch baking sheet.
- Pierce each potato 6 times (3 times on two sides) with a fork.
- In a large bowl, whisk together water and salt until salt has dissolved.
- Roll each potato in salt water to coat entirely, transfer to a wire rack while spacing evenly apart.
- Bake in preheated oven until center registers 205 degrees F on an instant read thermometer (potatoes should almost be soft inside when pressed).
- Brush potatoes with vegetable oil, return to oven and bake 10 minutes longer.
- Remove from oven and immediately cut a slit or "X" across to release steam. Using a kitchen towel squeeze ends to open then top as desired.
Notes
- Choose russet potatoes of similar size for even baking.
- Avoid wrapping baked potatoes in foil to keep the skin crisp; steam inside foil causes sogginess.
- Consume baked potatoes immediately after baking for best texture.
User Reviews
Overall Rating
5
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