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General Interest > Culinary Arts, Gardening and Brewing
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the perfect baked potato
    #7938122 -

1. Poke a tone of holes with a fork all over the potato
2. Coat the outside of the potato with oil.
3. Place in center of a 400 degree oven, no tin foil, no pan or cookie sheet.
4. Take it out after one hour. Squeeze it. Outside should b crispy, inside should feel soft.
5. Cut her open, apply what you like.

Guaranteed to be the fluffiest most delicious baked potato you've ever had.

Thanks to Alton Brown.


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"America: Fuck yeah!" -- Alexthegreat

“Nothing can now be believed which is seen in a newspaper. Truth itself becomes suspicious by being put into that polluted vehicle. The real extent of this state of misinformation is known only to those who are in situations to confront facts within their knowledge with the lies of the day.”  -- Thomas Jefferson

The greatest sin of mankind is ignorance.

The press takes [Trump] literally, but not seriously; his supporters take him seriously, but not literally. --Salena Zeto (9/23/16)

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Re: the perfect baked potato [Re: Senor_Doobie]
    #7938393 -

Born and raised in idaho. Lived in the middle of potato country. The best potato involves coating the outside of the potato with semi soft butter and rolling it in kosher salt (the big crystally stuff) then bake it in the oven till its soft when you squeeze it. No need to poke holes in it unless you are microwaving it. Ive never seen a potato blow up in an oven. Then the typical butter, sour cream, pepper and salt, but one small change.

Take a cube of butter and thaw it in a microwave if frozen. Cut up like 3 cloves of garlic and mix in with the butter and then cut up some fresh italian parsley and mix with the butter and put in freezer to harden some, then once its somewhat hard pile it on top of some seran wrap and roll into a log and freeze the rest of the way. Then unwrap and use as normal butter with the potato.


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Re: the perfect baked potato [Re: deformedreality]
    #7938516 -

Well according to Mr. Brown, the holes help release the steam which helps with the texture.

He did add kosher salt though.

Butter should work as well as oil....its the fat. It gets hotter than the water inside the potato and distributes the heat more evenly.

Definitely try the holes. I bet it makes a difference.

And I mean a lot of em.


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"America: Fuck yeah!" -- Alexthegreat

“Nothing can now be believed which is seen in a newspaper. Truth itself becomes suspicious by being put into that polluted vehicle. The real extent of this state of misinformation is known only to those who are in situations to confront facts within their knowledge with the lies of the day.”  -- Thomas Jefferson

The greatest sin of mankind is ignorance.

The press takes [Trump] literally, but not seriously; his supporters take him seriously, but not literally. --Salena Zeto (9/23/16)

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Re: the perfect baked potato [Re: Senor_Doobie]
    #7938540 -

hmm i guess ill give it a try tomorrow. I figured that all the holes would dry the potato the fuck out.


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Re: the perfect baked potato [Re: deformedreality]
    #7939322 -

coat the outside with fresh bacon greese, then sprinkle with kosher with salt, then bake for ONE hour at 350. money money money


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: the perfect baked potato [Re: snoot]
    #7943352 -

snoot said:
coat the outside with fresh bacon greese, then sprinkle with kosher with salt, then bake for ONE hour at 350. money money money


Poke holes, smear with bacon grease, coat with chedar cheese and wrap in bacon.  :thumbup:

Baked potatoes make the best mashed potatoes..    You GOT to use a ricer though.


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GabbaDj

FAMM.ORG             

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Re: the perfect baked potato [Re: Senor_Doobie]
    #7964920 -

i tried the not poking holes/cutting slits in the potato. the inside was amazing, but the outside was too crispy for my liking. any way to relieve this while keeping the insides as soft?


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channel your inner Larry David

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Re: the perfect baked potato [Re: demiu5]
    #7966147 -

did you coat the outside with butter or oil? That always solves my problem of a crunchy skin. unless you want to wrap it in tin foil which makes the inside not as good.


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Re: the perfect baked potato [Re: deformedreality]
    #7966708 -

yea, i've always coated it in oil. picked up some non-hydrogenated vegetable shortening a few weeks ago and am now using that instead of butter. i added more salt this afternoon and cooked it at 425* instead of 450* which seemed to help significantly


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channel your inner Larry David

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Re: the perfect baked potato [Re: demiu5]
    #7967278 -

wow i never put the oven above 400 for potatos.


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Re: the perfect baked potato [Re: deformedreality]
    #7976529 -

i recently made a potato by microwaving it first, then cutting it up into wedges afterwards, then grilling them on a george foreman grill for 20 minutes or until crispy.. theyll be way hot but after they cool add some light butter and a bit of salt, and bam! you got perfect dipping wedges.

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Re: the perfect baked potato [Re: Senor_Doobie]
    #7976918 -

If you can get fresh dug potatoes from a farmer's market they will be even more kick ass. The freshness makes a huge difference.

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