Help with baked potatoes

[Anonymous]

Okay so here's what I do. I forget where I read it from... Maybe Guy fieri?

I soak my potatoes and salt water for a few hours before baking them. Oh my god. The creamiest best baked potatoes I have ever ever had.

And agree with others, ditch the foil and rub the skin with olive oil or butter before baking

[Anonymous]

Anonymous wrote:I rub them all over with butter before placing them in the oven. I don't poke them. Let them bake longer than you think they should.

More often than not, I'll zap them a couple of minutes in the microwave to give them a jump start. That helps ensure they're cooked in the middle.

+1. butter or oil and coarse salt. We poke.

[Anonymous]

Season them when you rub them in oil or butter.

- garlic, sea salt, pepper


So much better with seasoning on the skins

[Anonymous]

Anonymous wrote:Preheat oven to 450 degrees. Scrub and dry the potatoes and rub the skin of each with olive oil or butter (even bacon grease will work) and a little salt. Pierce the skin of each potato with a fork in three or four places.

Place the potatoes in the oven, and roast for 45 minutes to an hour until they offer no resistance when poked with a sharp knife.

Remove the potatoes from the oven, slice them open down the middle, pop them open and add butter and any other toppings you like.

This is what I do, but with pepper too.

[Anonymous]

This says not to start with butter or oil

https://www.allrecipes.com/article/biggest-mistakes-making-baked-potatoes/#:~:text=You%20should%20certainly%20rinse%20the,baking%20and%20cause%20soggy%20skins.

[Anonymous]

I poke mine with a fork a few times, rub with evoo and sprinkle with kosher salt. Bake on 450 for at least an hour, turning them once. Basically, the same as many oosters above suggested.

The skins are never as crispy as the ones my mom made. I am convinced potatoes themselves have thinner skins or something nowadays than in my youth.

[Anonymous]

Anonymous wrote:The trick is to wrap them in foil and then microwave on high for 10 minutes. Works every time.

Problem is, there is always that one person that will follow your suggestion to a very bad end.

[Anonymous]

Cut in half. Put the two sides back together and nuke ‘em for 10 minutes. Perfect and easy.

[Anonymous]

A metal skewer can help get centers warm faster

[Anonymous]

If you cover your potatoes, the skin will not turn crispy because covering them create moisture.

So, you can bake it in foil to nearly done and then uncover them and bake it some more until the skin become crispy.

[Anonymous]

Anonymous wrote:Don't wrap them in foil. Just poke 'em and throw them in the oven. The longer the better.

We once went to a movie, forgetting that we had potatoes in the oven. They were superb!

That's what I do, too - but I roll them around in olive oil before baking. Let them bake at least an hour, longer if you can wait. The skin is so tough and crispy and delicious, and the inside is baked all the way through.

[Anonymous]

I wash and season with salt, bake directly on oven grate at 400 until internal temperature is 205, then rub potatoes in oil and salt and cook for another 10 minutes.

[Anonymous]

Parboil then bake in oven.

[Anonymous]

To get crispy skin, rub with olive oil and salt heavily, almost like a crust. Brush off the salt before eating.

[Anonymous]

I rub with olive oil and sprinkle on coarse salt-they are amazing. don’t forget to pierce! I did once and I went to get it out of the oven and when I touched it with my tongs it genuinely exploded. Messy oven, burnt hand, and worst of all, no potato.