The unpretentious baked potato, when topped with potent ingredients; it may be a dinner itself for some people, while for others it’s just a simple side dish. In either case, baking potatoes is a cost-effective and healthful method to add bulk to the meal, and it doesn’t break the bank. Baked potatoes are a failsafe option for a crowd-pleasing dish, and they may help you get more out of your grocery budget if you set up a potato bar for a festive feast.
How to bake a potato? A strategy that you may make use of if you are in a rush to put dinner on the table: By using the microwave, you may speed up the process of cooking, thereby halving the amount of time needed for baking. If you microwave the potato for the full cooking time, you will end up with a mushy and mealy Russet potato. However, if you microwave the potato for only five to six minutes before placing it in the oven, it will maintain its natural texture. Before placing the skin in an oven preheated to 400 degrees Fahrenheit, giving it a drizzle of olive oil and sprinkling it with salt can help it become lovely and crisp.
Ingredients: Russet potatoes, extra virgin olive oil, and Kosher salt.
A Step-By-Step Guide To Baking The Perfect Potato In A Hurry
1. Collect all of the necessary components. Turn the oven up to 400 degrees Fahrenheit.
2. Wash the potatoes in a sink full of running water while using a brush, and then pat them dry.
3. Using a fork, prick the middle of each potato once, then flip it over and prick it on the other side. As the potato cooks, the steam may escape through these vents.
4. Cook the potatoes in the microwave on high for five to six minutes for up to two potatoes, or ten to twelve minutes for four potatoes. If you are cooking more than four potatoes at once, it is recommended that you microwave them in pairs.
5. Transfer the potatoes that have been cooked in the microwave to a baking sheet with care. Pour some extra virgin olive oil on top of the potatoes, then use your hands to evenly distribute the oil throughout the surface of the potatoes. (Be careful because the potatoes will burn your skin.)
6. Liberally distribute the salt over the potatoes, then use your hands to rub it in so that each potato has an equal coating.
7. Arrange the potatoes in a single layer on the rack that is located in the center of the oven. You may place the baking sheet on the rack underneath the upper rack to collect any juices that spill out. Bake the potatoes for approximately half an hour, or until the skins are golden brown and crisp, and a spear can penetrate them easily.
8. Take the roasted potatoes out of the oven and set them aside. You may cut them in half and serve them with any toppings you choose.
- The tastiest baked potatoes come from Russet potatoes, which are sometimes referred to as Idaho potatoes in certain circles. They have a thick, black skin that, when baked, becomes wonderfully crunchy and are of a sizeable and starchy nature.
- If you cook the potatoes directly on the rack in the oven, you can ensure that they will be thoroughly cooked while maintaining a crispy shell. Do not give the temptation of wrapping each potato individually in aluminum foil since doing so will cause the potatoes to steam instead than roast.