I coat these with the oil, and then generously sprinkle crushed sea salt and then sprinkle garlic powder on them. Of course, we love garlic, so this is yummy to us. Our family then top these a variety of ways. Oh, I put these directly on the rack in the oven and have a drip pan on the next rack down to catch anything. This works well for me. These are so delicious!
Wun Fungi. I make baked potatoes like this all the time. They're a huge hit. I'd go for closer to Farenheit, for about an hour, for a large baking potato, and I second the use of kosher salt.
Also, for neat presentation, prick the potato in a line lengthwise across the top of the potato with a fork after it's done, and smack the two ends together.
The potato will pop open along this line, revealing its fluffy-snow insides! Top with cheese, sour cream, a little butter, chives, sauteed mushrooms and onions, salsa, or whatever tickles your fancy.
For those who don't want to use the oven, these bake in the microwave beautifully. Then I cover them with a dry paper towel and on top of that I place a couple of wet paper towels. Bake on high for 10 to 20 minutes depending on size and number of potatoes. The skins are always delicious, tender and crispy. I often make twice-baked or stuffed potatoes this way, with a variety of ingredients in the "stuffing". Simply delicious!! Poking holes in the potatoes, adding the olive oil over the skin, and sprinkling some kosher salt on top is definitely the way I'm going to make all our baked potatoes from now on with all our typical add-ins, not what the recipe calls for!
I always ate the skins before, but not because I thought they tasted good or anything. However, the skins are worth eating with this recipe!!
I did change the temperature of the oven to anywhere between to degrees depending if I'm making something else or what not and they are always done in about 60 minutes. Definitely worth trying, as I doubt you will be disappointed!! I usually microwave my potatoes just to save time, but in truth, these are so much better. I did cheat because I used huge potatoes and microwaved for about 10 minutes then cooked in the oven. They came out perfect.
Also, I used table salt, but you really need to go with a course salt like Kosher salt. Topped with Garlic Butter also off this site and sour cream.
Great recipe for classic comfort food! I haven't done this in years, as I'm so used to doing them on the grill, or cheating and doing them in the microwave! But, my husband really wanted that "old school" way of a baked potato from the oven tonight so I thought I'd indulge him. It was soooo good - especially with all the fixen's: butter, salt, pepper, bacon bits, chives, and a little sour cream!
Simply perfect! At my first-ever restaurant job, we dunked our potatoes in a vat of bacon grease, then coated them in tasty crumbs from the bottom of the crouton bin. They were heavenly. If you cook bacon, save that grease for your baked potatoes! I am all in favor of salting potato skins: salt makes potato skins taste great. Salt will stick to a greased potato better than a dry potato, but some will still fall off.
Wrapping a potato in foil before baking will trap steam inside, resulting in dense, gluey flesh. Potatoes already have a perfectly fine wrapper: their skins. And you can eat them!
So skip the foil before baking. How long does it take to bake a potato? It depends. Expect baked potatoes to take anywhere from 35 to 55 minutes, or over an hour if you are using giant honking mega-potatoes. The baking time depends on the size of the potato. Not too hot, not too cool. Here are some tips:. In this magic temperature zone, starch granules in the potato have absorbed water, ruptured, and rendered the interior flesh fluffy and light.
Get that hot potato on a plate and open it up. Split it open with a fork. This gives you crumbly, flour-y flesh and more surface area. Thousands of steakhouses across America bake potatoes well in advance of serving them. These potatoes are not as amazing as ones straight from the oven, but they are pretty good. However, after being kept hot for more than an hour, baked potatoes will get very wrinkly skins, their interiors will collapse and become dense, and the flesh under the skin will turn brown.
Then pop the wrapped potato in one of the following options. I often bake a few more potatoes than I need. They become building blocks for future meals: hash, gnocchi, loaded potato skins, twice baked potatoes, improvised baked potato soup. Let leftover potatoes cool, then wrap them in foil and refrigerate them for up to 4 days. Baked potatoes do not freeze well. Use potatoes of any size for this recipe, but make sure they are russets, which bake up nice and fluffy and starchy.
Potatoes weighing 6 to 8 ounces will take 35 to 45 minutes, while potatoes between 14 and 16 ounces can take an hour or longer.
Wash the potatoes and dry them with a kitchen towel. If they have big eyes or tiny sprouts, dig those out the tip of a potato peeler is the best tool for the job. Poke each potato all over times with a dinner fork. Rub the potatoes with the oil or bacon grease. They should be a little slick, but not dripping with grease.
Rub as much salt as you like on the skins. A lot of it will fall off, but it makes the potatoes sparkle! Set the potatoes on a wire rack set over a baking sheet or, if your oven racks are clean, directly on the rack. The rack helps air circulate for even baking. Bake until you can easily slide a fork or skewer into the center of the potato, 30 to 60 minutes.
The baking time will depend on the size of your potatoes. You may even hear a slight hissing sound, or see tiny bubbles coming from one of the poke holes. If you squeeze one, it should yield to the pressure of your fingers easily, and quite likely crack open a little. How can I bake about 30 potatoes l have double ovens when leaving my house at PM, returning about PM, and then needing to leave for the event with my potatoes at PM.
Follow the instructions and you will have an amazing tater. Love them. I make extra baked potatoes then put one or two in the refrigerator.. I put the potatoes inside the baking tray. What seems to be tge problem im male. You need to make sure to first pre-heat the oven and add the potatoes once the oven temperature reaches degrees F. Be creative with the fat! Bacon grease, lard, beef tallow are all very tasty used as coatings on these potatoes! What I loved the most about this website is its varieties.
I have found many recipes that are fresh for me to cook. Thanks a lot. Amazing post! Thanks a lot for a great piece of advice. I like cooking, in particular potatoes, as well as my job professional typing so much. Actually, if I have a choice what to eat — a wonderfully cooked steak or potatoes — I will choose potatoes. My favorite recipe is the simplest one: boil a few potatoes, at the same time I simmer vegetables in a pan choose whatever you like: corn, green peas, carrots, broccoli, savoy cabbage.
When vegetables and potatoes are almost ready, I just mix them in a frying pan, add paprika, black pepper, curry and Italian herbs, mix again and leave it for a few minutes.
So how long to a I bake BIG potatoes? All the recipes I find are for dinky 5 to 8 ounce potatoes. I usually end up baking them for a lot longer than the 45 to 60 minutes most recipes state and then dinner is late and I have a grumpy family. Would foil help them not dry out? For large pototoes about 8 ounces , I will usually bake for 90 minutes, then test with fork. If fork slides out easy the interior of the potatoes are done and the skin gets a nice wrinkle and crispness. This is the first time I have baked potatoes.
Different kind and sizes were handled by fork tests. All from a friends garden. I am so greatful for the help. They taste great! I had to bake the potatoes 6 at degrees for closer to an hour and 40 minutes to get them fully done and fluffy the way I wanted with crispy skins. Otherwise, a really good recipe! I would not have thought of rubbing olive oil on the potatoes and the cook times were perfect. Even my 1 and 3 year old picky eaters loved it. Thank you Christine, good point to add to the web page.
Every December our fire company has its annual election meeting and lunch. I bake potatoes for it. They never cook right. I had been doing them in foil as we have done for 50 years, but they seem to take hours to bake. We usually bake about 75 potatoes. I have the privilege of having two very large gas ovens with two racks in each and two electric wall ovens with two racks each.
This past December we tried using all four ovens and spreading the potatoes out more because we thought putting them all in the two large gas ovens may not have given enough air space around them. We thought of getting potato nails for this year and seeing if they help. I will try without the foil this year and see what happens.
Have you ever tried the potato nails?? My mother used to use them. Great approach to baked potatoes — crispy skin, creamy insides — nice! It will give you a lovely, well-opened center that is just waiting for the butter and anything else going on it! Hi, i love your post glad i read it cuz i was going to wrap them in foil, one question tho, i am doing a BP bar for Thanksgiving i am vegan no turkey on my table?
I a going to try your recipe…sounds delicious. But I live in the white mountains, ft. What cha vessels should I make for time??? The prime rib will be in the same oven Thank you. I had previously wondered about sprouted potatoes and the greenish hue. Thank you for your information! Ok, I tried the recipe only used bacon grease instead of olive oil and now there is no going back to tinfoil ever again… they were amazing!
Thank you. I have always used an exact recipe, instead of foil I put potatoes on a sheet pan with a baking rack. After rubbing with olive oil, course salt and fresh ground pepper. Bake for minutes at degrees let rest for 5 minutes.
And serve. Click here to cancel reply. Pin 6K. Share Yum Prep Time. Cook Time. Total Time. Servings : 1 Person. Calories : kcal. Nutrition Facts.
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