Best Baked Potatoes

Best Baked Potatoes

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Elaine Douglas

By
@BreadandSoupLady

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
5 Min
Cook:
1 Hr
Method:
Bake

Ingredients

How to Make Best Baked Potatoes

Step-by-Step

  1. SERVES 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.

Printable Recipe Card

About Best Baked Potatoes

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Wheat Free
Other Tag: Healthy



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