How to Bake Perfect Baked Potatoes

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.


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.