There are right ways and wrong ways of doing everything – especially in the kitchen. After 40 years, I’ve finally developed the absolute best way to bake Potatoes. And the perfect Baked Potato is the first step in making a whole array of great dishes, both for sides and as one-piece entrées…
Your Classic Baked Potato: Crispy on the outside, fluffy on the inside,
and topped with a generous lump of Golden Butter…
I searched the FFB just now to refresh my memory on what I’d written about Baked Potatoes in the past. It turned out, not much! Just one mention, and a specific recipe, at that. So I’m going to remedy that oversight today with a look at how make the perfect Baked Potato and take a quick look at everything you can do with it! You can dress up a Baked Potato as fancy as you want – just remember, it’s the toppings, not the Spud that will make you fat. It’s up to you…
Choose the right Potato
Perhaps the most important part of baking the perfect Potato is choosing the right kind of Spud. There are two kinds: Waxy and Mealy. You want Mealy Potatoes, the best of which IMHO is the Russet. That’s the dark brown, long Spud that averages about 1 lb. / 0.45 kg in weight. It’s not only the best choice for baking, but the runaway favourite for French Fries. Think about the tender, fluffy centre of a great Fry and you’re also thinking about the centre of a great Baked Potato.
Prep it right
Wash your Spuds in cold Water using a Veggie brush to get ALL the dirt off them. One secret of a great Baked Potato is to pierce the Spud in several places, over all sides. This allows steam to escape during cooking which, again is crucial to achieving the fluffy texture you want. Rub the Spud in Olive Oil, then sprinkle generously with Salt, Pepper and any other seasonings you’d like to have baked into the skin. The oil will help the skin crisp up nicely. Place your spuds on a parchment paper-lined cookie sheet or sheet pan spaced 1 – 2 in. / 2.5 – 5 cm apart.
Maximize the heat
Most home cooks I know make a fundamental mistake when trying to bake Potatoes: they don’t turn up the oven high enough. They seem to be afraid to exceed 400 F, for some reason. And they’ve been taught that ‘Bake’ is 350 F – 375 F. But to bake the perfect Potato, you have to crank the oven up to 425 F. Some even say 450 F. If you don’t, your Spuds will cook, alright, but they won’t have the fluffy texture you’re looking for. Cook for 90 min. – until you can slide a knife blade into the Spud in two or three places easily, and remove it without having to hold the Spud down.
To wrap or not to wrap?
There one school of thought that maintains you have to swap your Baked Potatoes in foil to ensure they come out right. Chefs don’t bother. It’s more important to Oil them and season them properly. And to crank up the heat.
Serving your Spuds
After baking, remove the Potatoes from the oven and let cool briefly, to the point where you can handle them, but not too long. You want to serve them steaming, in all their glory. Cut them in half lengthwise, fluff up the flesh with a fork and top with Butter or Sour Cream and Chives. That’s the classic presentation. But you can do a lot more with a beautiful Baked Potato…
Make it a main
I’ve always liked a Baked Potato as a main dish, especially on a cold, rainy night. It’s easy to turn this side dish into a main, simply by topping it luxuriantly with whatever Meats, Veggies and Cheeses strike your fancy. Everybody has their favourites, but most folks will endorse Bacon, Sausage, Onions, Olives and Green Peppers. I like to top a Baked Potato with Salsa, Cheddar or Jack Cheese and other traditional ingredients to make a ‘Nacho’ you eat with a fork. You could also do a Pizza themed Baked Potato, or a Pulled Pork version. Let your imagination run wild!
Some folks like a whole Baked Potato, slit down the middle, squeezed to fluff it up, and topped with whatever they love. But that’s a lot of Potato; too much for an average, healthy serving. And, if you cut it in half as I suggest, you can easily scoop out the flesh for mixing with other ingredients, making the Spud flavourful through-and-through.
Always put your ‘loaded’ Spuds back in the oven, under the broiler, to reheat before serving and to melt the Cheese…
Yes, eat the skin, if you want to
One reason you scrubbed your Spuds well at the beginning of the process was to preserve the option of eating the skin. It’s a good source of fibre and has a lot of flavour. Some folks insist on eating the skin; others say that’s a sacrilege. It’s entirely up to you…
So go ahead and do it!
After you’ve tried Baked Potatoes my way, you may find yourself making them much more often!
~ Maggie J.