Thread: Baked Potato
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Old 10-21-2017, 04:48 PM
Doug D. Doug D. is offline
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Join Date: Mar 2012
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Default Re: Baked Potato

I choose russets that are usually 2-1/2 to 3" diameter at the widest point, so what I would call medium. I scrub, towel dry, prick with knife point about 8 places, and rub with olive oil. I place directly on an oven rack and bake at 400F for an hour. The rest of meal prep usually goes past the end of the hour, so they are left in the hot oven after it has turned off (I use the delayed cook timer to start them before I get home). So that means they are more like 400 for an hour, 350 for 15 minutes. I also smack them on the counter and give them a little squish both ways before opening them up. If you're not getting fluffy texture from 400 for an hour plus, it's probably just the size of the potato and needing more time. I'd also test your oven with an oven thermometer to see if it agrees with your oven thermostat.
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