google imageThis post may seem a little silly, but I thought I'd post how to make a good baked potato. I LOVE bake potatoes, but don't really eat them nearly enough do to time. I know some of us just nook them in the micro, but do you know that by doing that you take away LOTS of NUTRITIONAL value? So if you can find the time, make the effort to bake a potato the healthier way. Sure if you LOAD it up, you may be scratching off some "goodness" to it, but hey make it yours!
This was a cute site that showed simple steps. I placed all the steps below in case you wanted to skip the pictures & all.
Directions:
First, you need some taters. Russet potatoes are the most popular for baking, either large or small. I like small so I can eat a few. This way I get more tasty, crunchy potato skin in my portion.
You are also going to need some oil (Olive or Canola oil) and some salt. Many people prefer Kosher or sea salt. Any will do.
Clean your potatoes with a stiff-bristled brush and cold water. Once you've thoroughly cleaned the potatoes, look them over and remove any bruises or discolored spots.
Using your average fork work your way around each potato stabbing deeply into it's flesh. 6-12 stabs should do it depending on the size of the potatoes you are using. This allows steam to escape during the cooking process.
'Take a small bowl and add just a splash of your chosen oil, and have a container ready for the taters once they've been oiled.
The objective is to LIGHTLY coat each potato with oil. How you do this is up to you. My method is to lightly dab each potato in the oil and then use my hands to spread the dab around the entire spud.
Then lightly salt each one and put aside as you wait for the oven to heat up.
Arrange potatoes directly on the oven's wire rack at 350°F. Place a baking sheet to catch any drippings.
Cooking time will vary from 1 hour and up depending on the size and quantity of potatoes you cook. If you're only cooking a couple, the time should be less. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside. Careful, potatoes retain heat for quite a while!
To open a baked potato, take your fork and stab a dotted line half way around a potato, then using your thumb and index finger squeeze at both ends of the line. It will pop right open.
There you have it, easy and delicious baked potatoes! Now that you've learned how to bake a potato, you get to have fun dressing it with your favorite topping and eating it! Yummmm..
This was a cute site that showed simple steps. I placed all the steps below in case you wanted to skip the pictures & all.
Directions:
First, you need some taters. Russet potatoes are the most popular for baking, either large or small. I like small so I can eat a few. This way I get more tasty, crunchy potato skin in my portion.
You are also going to need some oil (Olive or Canola oil) and some salt. Many people prefer Kosher or sea salt. Any will do.
Clean your potatoes with a stiff-bristled brush and cold water. Once you've thoroughly cleaned the potatoes, look them over and remove any bruises or discolored spots.
Using your average fork work your way around each potato stabbing deeply into it's flesh. 6-12 stabs should do it depending on the size of the potatoes you are using. This allows steam to escape during the cooking process.
'Take a small bowl and add just a splash of your chosen oil, and have a container ready for the taters once they've been oiled.
The objective is to LIGHTLY coat each potato with oil. How you do this is up to you. My method is to lightly dab each potato in the oil and then use my hands to spread the dab around the entire spud.
Then lightly salt each one and put aside as you wait for the oven to heat up.
Arrange potatoes directly on the oven's wire rack at 350°F. Place a baking sheet to catch any drippings.
Cooking time will vary from 1 hour and up depending on the size and quantity of potatoes you cook. If you're only cooking a couple, the time should be less. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside. Careful, potatoes retain heat for quite a while!
To open a baked potato, take your fork and stab a dotted line half way around a potato, then using your thumb and index finger squeeze at both ends of the line. It will pop right open.
There you have it, easy and delicious baked potatoes! Now that you've learned how to bake a potato, you get to have fun dressing it with your favorite topping and eating it! Yummmm..
