The baked potato is, for many people in contemporary society, a lost art. Real baked potatoes are delicious, requiring very little in the way of added fats and seasonings, and are extremely easy to make. The true dilemma, in today’s society, is that the baked potato does take quite a while to produce when it’s done right. But, if you have the time and are willing to do it right, you’ll be presently surprised by how good the resulting baked potato will be.
Stuff You’ll Require
- Good Oven
- Salt (coarsely ground is best for baked potato preparation)
- Cooking Oil
- A Medium Sized Potato
- A Fork
- The Toppings of Your Choice
- Your Kitchen Sink
How to Make Your Baked Potato
- Wash the potato thoroughly. Use lukewarm water and wash the entire surface of the potato, scrubbing away any dirt or loose material from the surface of the potato’s skin.
- Perforate the potato’s skin. Use the fork and punch holes in the skin of the potato about every inch or so, in order to allow steam to vent.
- Dry the potato. Make sure that you dry it well with a clean towel.
- Rub the potato with oil. Use the cooking oil of your choice and lightly coat the entire skin of the potato.
- Sprinkle salt on the skin of the potato liberally.
- Place the potato directly on the rack in your oven, preheated to 325 degrees.
- Bake the potato for roughly 90 minutes.
- Test for doneness. The baked potato is fully cooked when a fork will pierce through its center with minimal pressure.
- Remove the baked spud from the oven when it’s done.
- Split in half and serve with the toppings of your choice, salt, and pepper.
* To make more than one baked potato at a time, simply repeat these instructions on more than one potato, putting no more than 12 in the oven at a time.
* Some great baked potato toppings include: salsa, butter, sour cream, bacon, ranch dressing, blue cheese, blue cheese dressing, guacamole, cheese, chives, and anything else that sounds good to you.
* Failure to adequately vent your baked potato can result in the potato exploding during the baking process, so be careful.
* Don’t cover your baked potato with foil while it’s in the oven! This results in a steamed consistency which is much different from that of a properly baked potato.
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