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The perfect baked potato is crispy on the outside and pillowy in the middle. Cracked open and still steaming, it's ready to receive anything from a sprinkle of cheese to last night's stew. Prick the potatoes in a few places with the tines of a fork.
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Ingredients for Mike's Perfect Baked Potatoes:
- Need for Basic Potatoes
- Get 2 of Extra Large Idaho #1 Grade Potatoes [1+ pound a piece - choose fresh/firm potatoes without deep brown spots]
- Need for Chilled Bacon Grease
- Give - Fresh Cracked Black Pepper
- Need for Garlic Powder
- Get for Onion Powder
- Need of Sea Salt
- Give 4 large Sheets Tinfoil
- Take of Potato Toppers
- You need of Salted Butter
- Require for Shreadded Cheddar Cheese
- Give - Fresh Sour Cream
- Take - Fresh Parsley [chopped]
- Prepare - Fresh Chives [chopped]
- You need for Chopped Crispy Bacon Or Bacon Bits [optional]
This is the best baked potato recipe and it will show you how to get that fluffy inside and the crispy, salty, potato skin you love on the outside. #bakedpotato #steakhousepotato #baked #potato #potatoes #thebest #roasted. Wondering how restaurants get those perfect baked potatoes? Perfect baked potatoes print recipe. ***NOTE: The method listed below uses an oven to bake the potatoes. Master the art of the perfect baked jacket potato (we know how to get the skin extra crispy) with this expert step-by-step guide, then try out one of our delicious baked potato filling ideas.
Mike's Perfect Baked Potatoes making process:
- Preheat your oven to 400°.
- Clean and chop vegetables of your choosing. Cover and refrigerate.
- Fully clean and fully dry your Idaho #1 grade potatoes.
- With a sharp knife - peirce your spuds three times at both ends and once in the middle. Or, you can use a fork to peirce them.
- Place your spuds on a large piece of tinfoil. Shiney side up.
- Smear your potatoes generously with cold bacon grease. Place back on tinfoil. You can use olive oil but, bacon grease definitely makes these better!
- Sprinkle fresh cracked black pepper, sea salt, garlic powder and onion powder to taste on both sides of your bacon greased potatoes. I tend to go heavy on the sea salt! These are big spuds!
- Wrap your potatoes up tightly.
- Double wrap your potatoes tightly in another sheet of tinfoil. Again, shiney side up. A double wrap is more steak house style and steams your spuds more evenly.
- Place potatoes seam side up on the center rack and place a cookie sheet on the rack underneath it to catch any potential drippings.
- ● Bake for 1 1/2 hours. After that, gently peirce potatoes with a sharp knife in the center where you'll eventually slice your potatoes open. If the knife enters with ease - you'll know they're fully baked. If not, bake a bit longer until soft. ● Know that if you're baking more than 2 large potatoes - you'll need to increase your baking time by approximately 15 minutes.
- ● Once fully baked - you'll have two options. You can either serve by slitting the tinfoil and potato - then squeezing both ends together to force the moist insides up and out. Fluff with fork. Serve immediately with toppers of your guests choosing. ● Or, you can do the exact same thing but, gently scoop out the insides with a large spoon leaving your shells fully in tact. Place all insides quickly in a bowl, mix in all of your toppers in and, gently place back into your potato shells. You may need to re-heat mixture [not tinfoil] in the microwave before plating. Garnish with fresh chives and parsley. Enjoy!
This is a cooperative recipe that I put together using techniques I have gathered from my father, brother in law, eldest I know that you will love the ease of putting together these very flavorful baked potatoes. NOTE: There is a pictorial tutorial in the photo gallery to the left. These potatoes were roughly the same size, but you should still assume that the lack of uniformity in potatoes is a variable I could not control. The effort: I should first acknowledge that all baked potatoes are easy to make. Still, this one was the easiest.
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