By Elizabeth However, like all elements, the simplicity of a baking potato can be deceiving. There are two types of baked potatoes: good and bad. A great one is easier to make than one that’s terrible.
The key ingredients are the right potato, the correct temperature, and the perfect timing. It’s not all about the fork and spirited jabbing. Bake the best potatoes you have ever tasted!
Baked potatoes! The best potatoes are baked in the oven. Here are some tips on how to bake a potato.
Start With The Right Potato
Use russet potatoes for baking. These are the large, tapered russet potatoes with dark brown skins. These potatoes are high-starch and prefer dry heat. This is the type of heat that your oven can produce. It’s a match made for heaven!
Large And Small Potatoes
The average pound of large russet potatoes, which are specifically marketed for baking, is around 8.5 lbs. This is a lot of potatoes. They are best for side dishes and should weigh 6 to 8 ounces.
You can still make a big meal of a baked potato by dividing it open and adding substantial toppings like chili, black beans, or broccoli.
To sum it all up, the larger the potato, the more you will need to bake it for a longer time. Keep this in mind.
Use A Poke To Prevent Explosions
Do you want your potato to explode in the oven No? But, more importantly, do they want it great tasting? Yes. Next, stab it several times with a fork. You should repeat this process ten times. Potato-jabbing is a cathartic activity. Enjoy yourself.
Hole-poking makes baked potatoes more delicious. About 80 percent of potatoes are water. When potatoes bake, some water turns to steam and escapes through the channels you poked into them. This moisture loss is good. This moisture loss prevents explosions but also makes the baked potatoes lighter and fluffier.
To Oil Or Not?
It is a good idea to rub the potato with some oil or grease before baking. This makes the skin crispier and creates a contrast between the steaming starchy interior and the crispy skin. The potatoes are more attractive than the un-oiled ones when they come out of the oven.
Where And When To Salt
Salt will stick to a fried potato better than a dried potato, but some salt will still fall off. It’s all part of the game. Salt on the skin won’t season the potato’s interior so salt up well after it’s placed on your plate.
Do Not Use The Foil
Foil wrapping a potato before baking will trap the steam inside and create dense, sticky flesh. Their skins are already a very fine wrapper for potatoes. They can be eaten! Avoid using foil to bake the potatoes. It is an additional step that results in less-good potatoes.
How Long Does To Bake A Potato?
What time does it take to bake a potato in the oven? It depends. Baked potatoes should take 35 to 55 minutes. It will take longer if you have giant, heavy mega-potatoes. The size of your potato determines the baking time.
When Is It Done?
It can be hard to judge the doneness of baked potatoes. There are many sizes available so it is best to rely on how the baked potato feels, looks, and smells. These are some helpful tips:
- Skins of partially baked potatoes may be slightly wrinkled.
- You may hear them making tiny hissing sounds if you are attentive.
- Lightly squeeze a potato to release its pressure.
- With little resistance, you should be able to slide a fork or knife into the potato.
If you’re still unsure, you can use an instant-read thermometer to check their internal temperature. This should be between 281 and 213 degrees Fahrenheit.