Saturday, April 4, 2015

The Perfect Baked Potato - Plus a shortcut

All baked potatoes are not created equal.



There is a BIG difference in taste in the way the humble baked potato is prepared, otherwise I would not post something that is such a no-brainer. This is so simple to do.

I have been to restaurants that wrap their potatoes in tin foil before baking them. The flavor of these foil wrapped potatoes is quite inferior to the recipe I have posted here. Please do not wrap your potatoes in foil.

Potato skins get the most enjoyable flavor when baked 'naked' and allowed to brown and get crispy in the oven. You need to bake them a little longer than usual but it is SO worth the wait. I included a short cut (precooking the potatoes in the microwave) I frequently use to speed the process along.

When I was growing up, my mom would bake our potatoes this way. We would scoop out the steamy insides and load them up with our favorite toppings, saving the browned skins for last. We would put lots of butter inside the skins and season with salt and pepper to taste. Then we would pick up the skins and eat them like you would a taco, so the butter wouldn't run out all over the place. No, I wasn't fat as a child, why?


Formula for The PERFECT BAKED POTATO:

Medium sized potatoes (Russet or yukon Gold), 1 per person
Organic salted butter
Biosalt or sea salt
Fresh ground pepper
Sour cream blend
Scallions or chives,washed and minced
Grated cheese
Crisp crumbled bacon, optional


Method:

Scrub the potatoes well, so the skins may be eaten (because they're very yummy prepared this way).

To save time, microwave the potatoes about 15 to 20 minutes, until tender.

Or if you do not want to microwave the potatoes first, just bake the potatoes until the centers are tender and the skins are extra crispy, about an hour or more.

Push metal skewers through the center of the hot cooked potatoes.

Bake in a preheated 450 degree oven for about 20 to 30 minutes, or until the skins are crispy and papery to the touch. they will also start to smell toasted.

Serve the potatoes at once. If they need to sit a few minutes, place the hot potatoes on a cooling rack to keep the crisp skins from getting soft from the steam.

Split the potatoes and load on the toppings to taste.


Microwave potatoes about 20 minutes to save time, until tender.

Put metal skewers through the microwaved potatoes.

Bake the potatoes in a 450 oven until the skins are crispy and papery.

The finished crispy baked potatoes. see how the skins look papery?

The loaded baked potato. Do you think there is enough butter?

A nice looking plate of food.








A buttery baked potato skin.




Enjoy,

Leila.