Baked Potato with a Fluffy-Crunch!
Baking the perfect potato has been my lifelong crusade; often ending in disappointment. I usually get a stodgy interior and rarely a crispy skin. This recipe originally included a two-hour bake!
Mercifully, I adapted the original 2-hour bake time in half, and am happily sharing this marvelous fluffy-crispy baker.
Work with russet potatoes, about 8 ounces per spud.
- Score each potato, 1/4 inch deep to form a cross
- Microwave for 5 minutes
- Preheat oven to 400º
- Bake them for about 50 minutes, temperature should be at about 200º then deepen the cross cut another 1/4 inch deeper and press in the ends to puff up the interior
- Spray with oil and salt skins and interior generously
- Bake for about 10 more minutes
Serve immediately to preserve crispy skin. If the skins soften, spray or brush on oil and bake for a few more minutes
Potatoes are one food group that requires generous salting to bring out flavor. “Salt is what ruins potatoes, if you leave it off.” – Paul Harvey
PLANNED-OVERS: British Baker Home Fries: The Best!
Plan on baking a few extra; I don’t leave my toaster oven half empty. Keep them in a paper bag in the fridge to help preserve the skins. Halve lengthwise and cut into 1/4 inch slices. In a hot skillet with some oil or lard and a light dusting of baking soda, spread them in a single layer and leave for 3-4 minutes without touching them—which forms a beautiful crust. Flip and season with salt, garlic powder, onion powder, and some smoked paprika [or any combination].
Instant read thermometer is a great new tool. This is a serious tool with a thermocouple which reads within 1 second, to a 1/10 of a degree! It will change the way you cook. Use when cooking meat and delicate fish to a proper temperature without overcooking. I hope some day baking recipes will be updated to tell when the bake goods are done at a certain temperature, rather than use a toothpick to guess. I use the Thermoworks model, there are several brands now on the market.
Recipe adapted, Home Fries recipe by B. Hettig