Baked potato when is it done

Don't Miss a Recipe! Send me: New Recipes Weekly Newsletter. Like this? Here's More: Pantry recipes. Step 2: Wash Your Potatoes Hold the potato under water and scrub well with a vegetable brush to clean the skin.

Prep: 5 mins. Cook: 50 mins. Total: 55 mins. The perfect baked potato. Crispy on the outside, pillowy on the inside. Here are a few key secrets for making it happen! Print Pin Rate. Yield: 4. Toppings of choice: Butter, vegan butter, sour cream, bacon, chives, scallions, salt, black pepper, sauteed mushrooms, chili , grated cheese, salsa, steamed broccoli, you name it! Instructions Preheat oven to degrees Fahrenheit. Scrub the potato with water and a vegetable brush until well-cleaned.

Blot dry with a kitchen towel or paper towel. Rub the entire potato with olive oil, then sprinkle on some kosher salt and rub that all over the potato as well. Prick each potato with a fork three or four times. This will allow the steam to escape while baking. Place potatoes directly on the oven rack.

Bake until potatoes just begin to appear wrinkly and papery on the outside, and when you squeeze the potato, it gives - minutes, depending on the size of your potato. Another way to test is to insert a fork into the potato it's done if the fork goes in easily. Remove from the oven and, as soon as you can handle them, slice each potato down the middle. Then place your forefinger and thumbs on the bottom ends and squeeze toward the center.

This helps to fluff the insides, and helps keep moisture from getting trapped inside the skin as the potatoes begin to cool. Serve warm with butter, sour cream, bacon, chives, scallions, salt, black pepper, sauteed mushrooms, chili, grated cheese, salsa, steamed broccoli, pretty much whatever you want.

The perfect meal! This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds.

More about this here. Share this Recipe:. Free Holiday eCookBook! Send me New Recipes Weekly Newsletter. Leave a Reply Cancel reply Your email address will not be published. But for many people, the dream of the ideal oven-baked potato sits just out of reach. What should seem easy — baking a potato in a hot oven — can, and often does, return mixed results: gummy centers, slightly charred skins, or slippery, soggy skins. No one will say they're not edible, but could they be better?

And if the steps to make them better are remarkably easy, there's no reason to suffer sad, shriveled baked potatoes anymore. Read on to see if you're committing the 7 deadly sins against baked potatoes, and learn simple tips you can follow to make your next batch of oven-baked potatoes perfect. Related: Browse our entire collection of baked potato recipes. You should certainly rinse the potatoes — we prefer russets — to remove any dirt and debris. You can even give them a quick scrub with a vegetable brush.

But you need to dry the spuds well after the bath. Excess moisture on the skin can seep into the potato during baking and cause soggy skins. Do be sure to prick a few holes into the skin, too.

While the potato is unlikely to explode in the oven, no one is here to take risks with dinner. Err on the side of caution. Don't be ashamed if you do this — many cooks believe it to be the key to the perfect baked potato. But turns out you're ruining the skin if you do this. The ideal baked potato skin relies on a certain amount of dehydration and rehydration — we'll get to that. If you bake in foil, all the moisture from the potato just circles back into the potato skin, which can leave you with a sad state of skin.

Potatoes need to cook all the way through, and the best way for that to happen is to make sure the hot air can get to the potato from all sides. Sprinkle them liberally with sea or kosher salt, and transfer them to the hot oven to bake. Bake for 45 to 60 minutes , until the skins are crisp and puffy and you can easily pierce the potatoes with a fork.

Use oven mitts to remove the hot baking sheet from the oven. Finally, dig in! Allow the potatoes cool for a few minutes before slicing them open, fluffing up their insides, and topping them with your favorite fixings. I like cashew sour cream, tempeh bacon, chives, and salt and pepper! Enjoy this baked potato recipe as a meal on its own, or pair it with your favorite protein. It would also be yummy with a hearty salad like my Caesar salad , broccoli salad , or kale salad , or with roasted broccoli , cauliflower , or Brussels sprouts.

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