I’m an Idaho boy. I lived there for almost my entire life (until moving to NC a couple years ago). And while there are many areas in Idaho, I grew up deep in the heart of potato farming country and I loved it. Every October our schools would close for two weeks so all the kids could go work in “spud harvest” and be paid less than minimum wage (the life lessons are paying off in dividends, I like to tell myself). At any rate, I’ve eaten many a potato, cooked every way you can imagine. But it wasn’t until my culinary classes that I learned how bake a potato perfectly.
Salad Plate | Gingham Napkin (similar) | Flatware
If you don’t think a baked potato is worth an entire post, I would gently disagree. Especially for anyone who is accustomed to wrapping their potatoes in aluminum foil before going in the oven. That, my friend, is a steamed potato – not baked. And while there’s nothing “wrong” with cooking a potato that way, it’s just not a baked potato.
Of course I had a leg up in this realm. Not just because I grew up in Idaho, but because I can’t remember a single time where my mom wrapped her potatoes in foil. Her process did, however, skip a couple steps that I think make a world of difference. I can confidently say I bake the best potato I’ve personally ever eaten, and if you follow my steps I think you’ll feel pretty good about how they end up.
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So while this may not seem like a big deal, it’s a small change that does make a big difference. When’s the last time someone complimented your baked potato? Not the chili on it, or the sour cream and bacon – the actual potato itself. For me, it’s every time I make it. So give this one a try. I’d love to know how it turns out and what you think. Is my Idaho showing a bit too much on this one?
Glass Jar | Small Bowl (similar) | Large Bowl
The Pefect Baked Potato
A simple process to bake your potatoes perfectly, every time. Crispy skin with a fluffy, airy inside. And the skin doesn’t get ignored in cooking so it doesn’t get left behind in eating.
Servings: 4
- 4 Russet potatoes medium sized
- avocado oil I use the spray
- salt & pepper or your favorite seasoning
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Preheat the oven to 400 degrees.
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Wash the potatoes and pat dry with paper towel. Poke the outside with a fork a few times all around it, then spray with the avocado oil and sprinkle with salt and pepper (or whatever seasoning you choose). Rub the potatoes to cover evenly and set on a baking dish.
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Bake in the oven for 1 hour for a medium-sized potato. It’s done when a paring knife slides into the center easily without resistance.
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For smaller potatoes, bake at 425 for 30-40 minutes until done. For larger potatoes follow the instructions above – it just may take longer than 60 minutes.
