ATK's Best Baked Potato
"For the best, fluffiest, lightest baked potatoes...with a nicely seasoned skin, try America's Test Kitchen's recipe for the ultimate baked potato."
- Ready In:
- 50mins
- Ingredients:
- 4
- Yields:
-
4 potatoes
ingredients
- 1⁄2 cup water
- 4 large russet potatoes
- 2 tablespoons salt
- 1 tablespoon vegetable oil
directions
- Using a fork, poke six times to make holes into each large Russet potato.
- Combine salt and water. Roll each potato in liquid.
- Transfer potatoes to a wire rack on a baking pan. Place into oven.
- Bake in a preheated 450 degrees for 45 minutes to an hour. IMPORTANT: Internal temperature should be 205 degrees to be done.
- Test temperature into the end of the potato and see that there is no resistance. 205 to 212 degrees is the ideal range.
- Brush potatoes with 1 Tbsp. of vegetable oil and return to oven for 10 minutes to crisp skin.
- Cut an X in the top of the baked potato and using a dishtowel, squeeze potato at each end to open the X and let steam escape.
- Top with butter or whatever toppings you prefer.
- DO NOT LEAVE POTATOES UNCUT/SPLIT -- EAT IMMEDIATELY FOR THE BEST EXPERIENCE.
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Reviews
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I love baked potatoes, and this makes the fluffiest potato with nicely crisp skin. I'll never bake a potato any other way again.
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
