A Perfect Baked Potato
Updated May 16, 2020 
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.
Makes1 perfect baked potato
Cooking MethodBaking
CostInexpensive
Total Timeunder 1 hour
Kid FriendlyYes
OccasionCasual Dinner Party
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Five Ingredients or LessYes
MealDinner
MoodBlue
Taste and TextureCrisp, Salty
Type of DishVegetable
Ingredients
- 1 medium-size high-starch potato (russet or Idaho)
- Canola oil
- Kosher salt
- Vegetable brush
- Paper towels
- Fork
- Small bowl
- Fireproof gloves
Instructions
-
Preheat oven to 350°F.
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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.
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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
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willhep9 3860768
Jul 01, 2018
Since the potato is not on fire I don't know why you would need fireproof gloves.
Skeezix
Feb 28, 2017
This is how I make baked potatoes except that I usually don't bother with the oil or salt. Also, 400 degrees seems to work better with my oven. You can't get fluffy baked potatoes by microwaving them.
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