But turns out you're ruining the skin if you do this.

Feel free to add other spices to the salt-and-pepper mix, such as cumin or smoked paprika, and finish with whatever cheese you like. Nothing kills our baked potato good vibes like fresh-from-the-fridge cold toppings.

And if the steps to make them better are remarkably easy, there's no reason to suffer sad, shriveled baked potatoes anymore. But it's just not the same as taking the time to properly bake it in the oven, says Martinez. And since the whole point of a perfectly baked potato is to have skins as delicious as the fluffy interior, there's no charring allowed. Olive oil, salt, and pepper: This recipe is as blank-slate as it gets. If using goats cheese then you might want to add a little salt. If you need to speed that up, bump it to 450°F for 45 minutes. Quickly jab a serrated knife through each potato as soon as the pan has cleared the oven. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? Avoid this imperfection by propping your potato on a mound of kosher salt or, as Martinez does, on a rack set over the baking sheet. While the potato is unlikely to explode in the oven, no one is here to take risks with dinner.

Yeah…). Pour over cream until you can just see the liquid touching the top layer of potatoes. If you've got the time to spare, cook the potatoes at 300°F for 90 minutes. The texture of an entirely oven-baked potato is far superior ("much creamier," says Martinez) to a nuked one. Skip rubbing your potatoes in oil and salt until the end of the cooking time. Place a thin wire rack inside a rimmed baking sheet. This is not a side dish; this is the main event. The russet potato touts about half of the daily value of vitamin C, boasts more potassium than spinach, bananas or broccoli, and is also a good source of vitamin B6, fiber, folate, iron and magnesium.Choose organic potatoes, whenever possible. this link is to an external site that may or may not meet accessibility guidelines. (Diet food this ain't, but it's also not the point.)
No, explains Martinez, the magic of a whole baked potato is in the texture, which is creamy, light, and dense all at the same time. No one will say they're not edible, but could they be better? It's a potato paradox, and it's achieved by massaging. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. You'll need something green and fresh to brighten up the salty-fatty-cheesy flavor profile you've got going on. Recipes you want to make. by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable.

Leave an inch on either side, then pinch the edges with your thumb and forefinger, pressing down while gently coaxing the middle and interior of the potato up and out. As the potatoes bake, the toppings will come to room temperature. What effect do each of these components, oil and foil, have on the potato?

Place the potatoes on a baking sheet.

Use a dish towel or pot holder to act as a buffer between your hands and the skin (Ever heard the term "hot potato? The resulting roasted potato will be burnt on the outside, and not fully cooked on the inside. Related: Browse our entire collection of baked potato recipes. To revisit this article, visit My Profile, then View saved stories. Give them a gentle squeeze (with a hot-temp glove or towel) to create a vent. Wood boards are attractive... by Debbie Wolfe | Did you know you can use dryer sheets for a lot more than laundry? Photo: Matt Duckor. Don't be ashamed if you do this — many cooks believe it to be the key to … The Best Food & Drink Advent Calendars for 2020, The Best Boozy Advent Calendars to Drink Away 2020, Why You Should Start a Cooking Diary Today & How to Do It.

Go as bacony as you want. Baked potatoes sit atop the mountain of comfort foods.

Rub them all over with the canola oil and bake until they are cooked thoroughly and soft in the center, about 1 hour. So choose spuds that can hold plenty of toppings, like crumbled bacon, shredded cheese, butter, sour cream, and, well, just about anything else you can think of. Some recipies call for both. Scrub the potatoes clean and dry them, then prick them all over with a fork. If you bake in foil, all the moisture from the potato just circles back into the potato skin, which can leave you with a sad state of skin. They might be done a bit faster, but the high heat temp will leave you with overly browned skins that might even char in spots. Note the perfectly-sliced top. But you need to dry the spuds well after the bath. Restaurant recommendations you trust.

Make sure there's a little room between each potato before closing the oven door. I see some baked russet potato recipies that call for coating the potato in oil before baking, while others say to coat the potato in foil. Few things are sadder than an under-baked potato. The salt, too, can run off the potatoes in the heat. Both are higher GL ratings than a serving of jelly beans or a doughnut. If your answer is no to either question, spin again. You'll also want to avoid slicing the potato too far.
Remove the potatoes from the oven and test them by squeezing gently. And as for the size: Yes, it matters. You're not putting your potatoes right on the pan, are you? Once your potatoes have fully cooked, remove them from the oven and let them rest until they're cool enough to handle. But don't go hotter than that. This is where most people get it wrong: You can't just slice open the potato and call it a day. Photo: Matt Duckor.

No wrapping.

Some recipies call for both.

You know when meat is perfectly cooked by measuring the internal temperature; the same is true for baked potatoes. Baked Russet potatoes have a GL of a whopping 33. Low and slow—that's the mantra of the Perfect Baked Potato.

Don't forget the chives. Yes. Don't be too firm; you don't want to crush the potatoes. You're aiming for a temp in the sweet spot between 205°F and 212°F. You've also got to get a little handy.

Take the time to pre-heat the oven—a steady 350˚ is the ticket. Yes, using a microwave to par-bake the potato is easy and fast.

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Return the pan to the oven for 10 minutes — the temperatures of the potatoes won't climb more than 2 or 3 degrees in that time.