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Hello everyone,Because of this pandemic American potato farmers are in a crisis , restaurants closed , shipping to Europe, America closed . Where I live Alberta Canada , Beef and Potato farmers are also in crisis . Even if we all start eating French fries daily it is not going to be enough.Restaurants are the arteries of our cities ,if they don’t survive we all lose so support our farmers that’s where it all starts.Stay Safe EveryoneMark /Canada
Thank you for your comment. Yes, our food system is in a tumult. Agriculture is so very linked from nation to nation. Farming is a hard business in the best of times. Hopefully this will spark policy changes to make it easier to mobilize distribution networks so food does not have to go to waste and farmers risk losing their livelihood.
Best baked potato ever! I served these at a small dinner party. There were a few self proclaimed baked potato connoisseurs in the group and THEY were asking ME how I made them…..and I am just an average cook! Score for me! Thanks for making me look good!
Awesome, June. You are clearly no longer an average cook!
Good post, the only way to go with spuds, baby!
Who would have thought there is a right and a wrong way to bake the humble potato.
Leftover baked potatoes make the best fried potatoes. I also use them to make potato salad. yum
Wonderful, the only drawback is time. With my 1100 watt microwave I put four or five punctures with a knife into a medium size russet, wrap it in a paper towel, and completely soak the paper and put it on a plate. set the timer for five minutes, turn over and soak paper again and cook for two more minutes. Check softness with large two tine fork. Then enjoy.
What is your opinion of baking “nails”? Do they affect the texture or speed up the cooking time? Thanks
“I didn’t bother with baking nails, as I don’t feel they are necessary to get great results evenly baking a potato of any size in the oven. I do know these nails of which you speak, having worked in a few cookwares stores. If you swear by them, go right ahead, but otherwise, why clutter up your gadget drawer more?” — Sara
I definitely try them
You’ve inspired me to do baked potatoes tomorrow stuffed with asparagus and parmigiana regiano for dinner. Thanks.
I have adopted the balsamic bath and salt/sugar rub method. This gives the skin a slightly sweet and crunchy texture as well as sealing the interior and keeping it moist. I also start with the oven at 450 for the first half hour, lowering to 350 for the remaining half hour. Over the course of baking, I remove them 3 or 4 times for a balsamic dunk and salt/sugar dusting.
One time I forgot to poke one of the spuds and it blew up in the oven. I just left it till oven was fully cold and then it all wiped out with a dry paper towel. Surprised me as I thought I would have a real mess to scrub out.
Rose, I thought the exploding spuds thing was an urban legend until I asked around and got real stories from real people like you! Thanks for sharing.
Thank you for the great tips! Nothing like a good baked potato. I’ve never had any success with microwaving them, personally. The bottom part where they rest gets so hard. Anyway, thanks again!
The key to microwave potatoes is to put them in a plastic grocery bag with a couple tablespoons of water, twist the bag shut and cook. Let them sit a couple minutes
Connie, this is a great tip! Since researchers don’t recommend microwaving plastic grocery bags, though, I’d suggest using another microwave-safe plastic bag or other material. Maybe even a brown paper bag that’s been moistened with those few tablespoons of water?
But nothing beats a good oven baked potato and I have always made mine like this recipe
In my experience a potato will bake successfully anywhere from 325° to 450°. The timing will vary, of course. Also, a half-baked potato makes the best hash browns ever! Chill, peel half of it (to protect your fingers) and shred on the large holes of your grater. Salt and pepper–more than you’d think. Vegetable oil with a bit of beef fat to fry them.
Great potato bake BUT almost similar results can be had following the same preparation but microwaving the potatoes rather than using the oven. The finish off under a medium grill to crisp the skins. Use low setting to prevent the skins touching the heating elements.
Does save time if you are really hungry!!