Hayabusa Rider
Admin Emeritus & Elite Member
- Jan 26, 2000
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baked potato is what i always serve or stuffing (yeah odd i know. but i love stuffing with a steak or some bread)
hmm baked potato..i love them. but i can never get them just right.
I'll assume you are using Idahos.
If in the fridge bring them out at least an hour before baking.
Preheat oven to 425F. This isn't too crucial. Some cook a bit higher, and some lower but it's a starting point.
Scrub and thoroughly dry.
Liberally coat with vegetable oil, something with a high enough smoking point.
Sprinkle a goodly amount of kosher salt all over the potato.
Take a fork and AFTER the above poke it all over. Doesn't have to be too deep. Less 1/8" and a few jabs per inch is sufficient, but again this isn't anything to sweat over.
Put them directly onto the baking rack. This is important. You need to have air circulate around the entire spud, not blocked by a tray or pan.
After 45 minutes stick a fork in it and if it goes to the center without hitting resistance they are done. Otherwise wait 10 or 15 minutes more.
What this technique does is produce a nicely done interior which is partially seasoned by the exterior salt/oil/poking treatment and a somewhat crispy exterior which many like if they eat the skins.
Give it a shot and let me know how it goes.