Wednesday, July 11, 2012

Fluffy Baked Potato

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Who ever thought there was a more perfect way to bake a potato?  I've tried many ways over the years: wrapped in foil with moisture; oiled and pierced, buttered and pierced then baked an hour around 400 or even 450; oven baked, micro-wave baked and so on...

They were all good, yet when I tried this method, I could not believe the difference in taste and texture from other methods —nice crispy skins (my favorite part, slathered with butter and where the vitamins are) and moist, evenly flaky- fluffy inside, like those I've enjoyed at restaurants.


Fluffy Baked Potato
Choose evenly sized potatoes, medium size.
Scrub and wash surfaces. If weighing potatoes, about 5- 6 oz. per potato

Pierce with a fork, a half inch deep all over the surface, about an inch apart, (about 6 - 8 times ) and also on each end.

Lightly rub surface with olive oil (butter could be used), then roll in coarse kosher or sea salt.

Baked on sheet pan on middle rack of oven at 400 degrees for one hour.  Test for done by inserting a knife to see if tender all the way through or use a probe thermometer which should read 210 degrees.

Make a slit on the top and squeeze ends towards middle to open the fluffy potato and top with your choice of condiments: butter, sour cream, chives, bacon bits etc.

Estimated cost: .25 cents or less per potato including condiments.