Not matter how you eat it, on the side of a fresh grilled steak or as the main event on your veggie plate, baked potatoes are down right soul satisfying. They're so friendly with all the other food groups, too. Baked potatoes work so well with zucchini, spinach, mushrooms, broccoli, onions, a variety of peppers, chili with beans, avocado, fresh chopped tomatoes, green onions, a little butter, a little sour cream. Just to name a few friends.
And it's friendly on our budgets to just have baked spuds for lunch or dinner. Not to leave out that their chock full of good nutrients for our wonderful bodies.
HERE'S ALL IT TAKES TO BAKE A SIMPLE BAKED POTATO
Start by scrubbing the potatoes well. Dry them and prick with a fork.
DO NOT bake them in foil: place them in a conventional oven
Bake for 55 to 65 minutes at 425ºF. until soft. The potatoes are done when the internal temperature is 210ºF. If you really want to be exactly sure.
If you're pressed for time, the microwave works, too. Wash, but Do NOT dry, the potato. Pierce once with a fork through the skin at the center and then wrap the potato in a microwave-safe paper towel. One 8-ounce spud should take about 4 1/2 to 5 1/2 minutes to cook. For larger spuds, 8 to 10 minutes should work. Keep the potato wrapped for five minutes after baking and then unwrap and add all of your favorite toppings.
Interesting, I’ve always baked mine in foil. I haven’t had baked potatoes and steak in a while, but I have some steaks in the freezer. Sounds like a great idea for tonight!
Jill,
Is there a taste difference between baking and nuking? I’ve always wondered but never tried it.
I’ve never noticed a difference, yet I’ve never tried them side by side. It’s worth finding out.
My husband notices a difference. He definitely prefers them baked in the oven. I personally don’t see a difference in the “meat” of the potato, but a serious difference in the skin. I prefer the skin in the oven
Now that makes sense. The skin does have a better texture from the oven. (My mouth’s watering for salty, crunchy tator skins now.)
We had steak (the marinade is awesome, olive oil, thyme and garlic) and baked potatoes tonight, the big ones. You are right, they are better without the foil, makes a nicer skin. I have two biggies left over, so I think I’ll make some tater skins during the game tomorrow
Rubbing a little olive oil and salt on the skin before baking makes them even more delicious!
I can do that! Thanks for the tip, Joseph!
Kosher salt and olive oil rubbed on the skin before baking are yummy!
Oh yea! I tried the olive oil and kosher salt trick and it ROCKED!!! I was lovin’ the crunchy skin and the creamy potato insides…MAN, Oh Man!
I will never wrap another spud in foil, it’s a food-sin.