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baking American
A Perfect Baked Potato

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This application provides a crisp crust and a tender interior. If you feel the need for speed, you can start the potato in the microwave. Let it cook on high for 9 to 12 minutes, but then finish it in the oven.

Yield: 1 perfect baked potato

Ingredients

Software:

  • 1 medium-size high-starch potato (russet or Idaho)
  • Canola oil
  • Kosher salt

Hardware:

  • Vegetable brush
  • Paper towels
  • Fork
  • Small bowl
  • Fireproof gloves

Application:

  • Roasting

Directions

Preheat oven to 350°F.

Wash the potato with a vegetable brush and dry with paper towels. With the fork, poke holes all over the potato surface. This will allow steam inside the potato to release as it heats, which will result in a great fluffy texture. Pour a small amount of canola oil into a bowl, add the potato and turn until the entire surface is lightly coated with the oil. This not only makes for a slightly crunchy skin, because the oil can get so much hotter than the water inside the potato, it will regulate the moisture. Sprinkle the potato skin with the kosher salt.

Place the potato directly on the rack in the center of the oven. A medium-size russet should be fully cooked in about 1 hour. To check for doneness, give the potato a squeeze (wearing fireproof gloves). If the skin feels kind of crunchy but the meat inside is soft, it’s time to eat.


© 2002, 2006 Be Square Productions
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1 teaspoon of canola oil and 1/8 teaspoon of added salt.

204kcal (10%)
26mg (3%)
42mg (70%)
0mcg RAE (0%)
897mg
49mg
4g
2g
5g
37g
0mg (0%)
303mg (13%)
0g (2%)
5g (7%)
2mg (9%)
 

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