Perfect Baked Potatoes
When I was writing my latest cookbook, Steak and Cake, I decided to test several popular ways of baking potatoes. I have friends who swear by wrapping the potato in foil and baking it. I have always baked the potato without the foil, but I wanted to try both. I tried both versions at 350° F and 400° F. The potatoes took a bit longer to bake at 350° F but they were fluffier and had a better crust and the perfect pillow-y interior texture. Generally when you cook anything at a higher temperature, the outside gets done before the inside does, risking an overdone exterior by the time the interior is cooked through. And potatoes are no exception. That is the reason that I prefer a lower temperature. Try this method—I guarantee you will be rewarded with a glorious light and fluffy baked potato!
4 Russet potatoes, scrubbed and dried
Crisco Shortening or Olive oil
Kosher salt
For serving:
unsalted butter, sour cream, flaky sea salt, freshly ground black pepper,
and/or chopped fresh chives, finely grated cheese, bacon, etc
Preheat oven to 350° F. Or pre-heat your grill and set it to Medium/Indirect heat
Rub all over with Crisco or olive oil. Prick potatoes 4-5 times with a fork. Season generously with salt if desired.
Place a sheet of aluminum foil on the bottom rack of the oven. Place potatoes directly on the oven rack above the foil. Bake until very soft when a paring knife is inserted into the potato, and the skin is crisp, 60–95 minutes or until done as the size of the potato will determine the cooking time. The larger the potato, the longer it will take to bake.
To serve, cut and “x” in the center of each potato and push the sides to open. Top with butter, sour cream, season with salt and pepper and add chives and cheese, bacon etc.
ALL RECIPES ©ELIZABETH KARMEL 2020