Once in a while I get a real craving for the good ol’ soul warming panache of a steaming fluffy baked potato, so in that spirt I’ve been reading alot online about making the perfect baked potato.
Here are some of the secrets I’ve learned ::: (Please if you have any, share them! Its for the good of all potato lovers out there)
- For a crispy skin, and fluffy inside – DO NOT WRAP THE POTATOS IN TINFOIL.
- Many restaurants that serve their Baked Pots in tinfoil wrap them AFTER they are cooked!
- Wash and throughly dry the skins before cooking.
- When washing potatos, do not use HOT water. The hot water will start to cook the skins for the rest of the potato.
- Baked potatos need to cook at high tempuratures. Usually about 400 for anywhere between 3omins to 2 hours depending on your oven.
- Prick the potato before cooking with a fork.
- The fork should go right into the potato easily to show its done. You cant tell when the potato flesh is nice and soft.
- a new, non-rusty, clean, sanitized nail pierced through the skin of the potato before cooking can speed up cooking. The nail acts as a heat conductor helping cook the insides faster. Be careful when removing the nail it will be hot.