best baked potatoes
(1 rating)
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This is from America's Test Kitchen. I have tried it and will never bake a potato any other way again. Especially, I will not microwave them. This recipe results in a potato with a delicious crispy skin and a light, fluffy interior. I served it topped with my Fiery Squash Chile and a big tablespoon of sour cream (full fat). This was a satisfying, nutritious, low calorie meal. The chile is vegetarian so the only fat in the dish was from the sour cream.
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(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
1 Hr
method
Bake
Ingredients For best baked potatoes
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47 to 9 oz russet potatoes, unpeeled and pricked several times with a fork
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salt and pepper
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1 Tbspoil
How To Make best baked potatoes
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1SERVES 4 NOTE FROM THE TEST KITCHEN Open up the potatoes immediately after removal from the oven in step 3 so steam can escape. Top them as desired, or with one of our toppings. 1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour. 2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes. 3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.
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