The Perfect Baked Potato In Under 20 Minutes + 6 Other Methods
Specifically, 7 methods for you to make a baked potato - fast! Now you might or might not know this, yet it is entirely possible to ruin a baked potato. Which means a ruined dinner, wasted money and calling for take-out (that's MORE wasted money), so let’s find some basic baked potato must-do’s taken care of. 1. Always “wash” the potato. I use the phrase “wash” loosely just because a wet potato creates a bad baked potato - at least during my experience. And honestly, it’s not just one I’m happy to test again.
Because potatoes grow on your lawn, and they are generally NOT washed before they’re shipped, they likely contain some type of pesticide residue and certainly dirt. I can’t supply you with much in the way of pesticide residue, UNLESS you would like to wash the potatoes with homemade produce wash after which let them dry for at the very least a full day before baking. Your other option when it comes to reducing pesticide residue is organic potatoes.
Although you'll find pesticides on organic produce, conventional potatoes have been getting the Dirty Dozen during the past. They didn’t make it to your list in 2016, but I’m unsure if that’s because another fruit/vegetable beat them out, or if pesticide use and residue is actually lower on potatoes. As for caring for the dirt, I’ve discovered that using a dish brush exactly like it works like a dream.
We have one that’s dedicated exclusively for produce, and employ it to scrub the extra dirt over potatoes. 2. Always season the potato. That means a good amount of salt and pepper folks - don’t be shy. If you’re about to stuff or serve your baked potato in line with a theme (just like a Greek baked potato or maybe a Mexican baked potato), then season your potato appropriately to reinforce the theme with the night. For example, for the Greek baked potato I’d produce a batch of homemade Greek salad dressing (without as much vinegar) and rub that rather than olive oil.
OR I’d use only the dry combination of seasonings together with salt and pepper. Another idea, for just a Mexican baked potato, is rubbing homemade taco seasoning for the potato. 3. Always poke the potato. Have you heard the myth if you don’t poke a potato prior to deciding to bake it, that it's going to explode,
It’s no myth folks, this become the TRUTH! Unless you are just itching to completely clean your oven (besides whatever else you’ve reached do today), poke your potato and poke it good. If you’re having a fork, it means poking the potato at the very least half-way around the prongs from the fork at every end, and around.
For the people who like specifics, that’s no less than 8 good pokes on the potato. I personally want to use a small paring knife, because first reason or some other I can never often get my fork OUT from the potato once I’ve poked it. That is, unless I want a broken fork or perhaps a black eye.
If you’re by using a knife, poke the potato twice each and every end, alternating so when you poke the potato “north” and “south” at one end, you’re poking it “east” and “west” for the other end. A total of four years old good pokes has a great balance, that has a “good poke” meaning sticking the knife in to the potato no less than ½ inch. 4. If the potato is exposed, cover with coconut oil.
A baked potato is either wrapped (typically with aluminum foil) or otherwise wrapped. When it’s wrapped, you’re essentially steaming the potato from the foil. When it’s not wrapped, you’re dehydrating the skin and ruining the potato - until you cover it with extra virgin olive oil. Rubbing the potato skin down with organic olive oil helps keep the potato moist AND makes skin crispy.
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