Flavorful and crips on the outside. Light and fluffy on the inside. Your baked potato will be the envy of every steakhouse in the country and it came out of your kitchen. Here is how you do it!
Tips for This Recipe:
Q: Can I use any other potato besides a russet?
A: Of course you can, but russets are traditionally the best potato for baking because of their high starch content.
Q: Will it make a difference if I don't brine the potato and just oil and salt it?
A: Yes. The brine permeates the skin filling it with flavor while drying it out for a better crisp.
Q: What if I do not have a baking rack to place in my baking sheet?
A: you can simply make foil cigars to prop your potatoes up on. One on each end should do it.
Q: Can I use butter instead of oil on the second bake.
A: You can, but you will most likely burn the outside of your potato due to the low smoke point of butter and create A LOT of smoke in your kitchen.
Q: What if I don't have a meat thermometer?
A: That's fine. If you can easily put a knife in and out of your potato it is finished.
Ideas for Variations of Baked Potatoes:
Taco Baked Potato:
Taco meat, salsa, sour cream, avocado, cheese, cilantro, jalapeños, etc.
Pizza Baked Potato:
Pizza sauce, pepperoni, sausage, ham, bacon, whatever pizza toppings you like, mozzarella cheese
Buffalo Chicken Baked Potato:
Shredded chicken in buffalo sauce, shredded cheddar, diced celery, diced green onion, and ranch or bleu cheese dressing.
Chicken Parm Baked Potato:
Shredded chicken, marinara sauce, mozzarella cheese, toasted bread crumbs, bail
Breakfast Baked Potato:
Scrambles eggs, breakfast meat of your choice, shredded cheese, toasted bread crumbs
Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~
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