How long bake russet potato

Rub the potatoes all over you want them slick! Without enough salt, they'll taste boring and plain. When you don't pierce the potato before baking, it'll likely explode in the oven—literally. It will also creepily whistle! We're still trying to get to the bottom of this. Pricking it all over with a fork or paring knife helps steam escape and avoid both of the above not ideal situations. A baked potato takes patience—most likely an hour and a half!

Turning up the temperature in an effort to cook the potatoes more quickly won't work. The outside will cook too quickly and you'll have a sad, hard, semi-raw middle. Baked potatoes taste best straight from the oven. But if you want to make them ahead of time, let them cool completely before storing them in an airtight container for up to 5 days. Do not store it in foil as experts warn that this has been linked to botulism.

To reheat the potato, take it out of the refrigerate and let it get back to room temperature. Now you're armed with our best know-how.

How you top your baked potato is a different story and entirely up to you. Save yourself the trouble and expense of wrapping potatoes in aluminum foil and serve perfect baked potatoes. For a crispier potato skin: Rub the outside of the potato with olive oil, vegetable oil, or butter over the skins.

I like to roll the potatoes in coarse or sea salt after rolling in the oil and before baking. Place coarse salt onto a small plate. Roll potatoes lightly in the salt. The skin is so yummy to eat when baked! Bake according to the Temperature Chart below. The higher the oven temperature, the shorter the cooking time will be and the crustier the skin.

Larger potatoes will take longer to bake. Bake potatoes along with whatever else you are baking and gauge the cooking time according to oven temperature. Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the oven rack.

Potatoes are done if tender when pierced with a fork to see if it slides out easily and you can check the internal temperature reaches degrees F. Use a meat thermometer to test for doneness. You can also test for doneness by gently squeezing the middle of the potato using a pot holder or oven mitt.

If it gives in easily to your touch, it is done. When baked to perfection, remove potatoes from the oven. Slit across the top with a sharp knife. Gently pinch squeeze in each end of the potato towards the middle using your thumb and index finger. The potato will then pop open and loosen the fluffy white interior from the skin. Be careful as there will be some steam. Conventional or Regular Oven: about 5 ounces, medium-sized potatoes, or grams each. Place the potato directly on the oven rack in a preheated oven.

Place a baking sheet I put a piece of aluminum foil on the lower rack below the potatoes to catch any drippings. Convection Oven: about 5 ounces, medium-sized potatoes or grams each. Also, the food in a convection oven is cooked at a lower temperature than in a regular oven to achieve the same results.

The general rule is to decrease your oven temperature at least 25 degrees lower than a regular oven. This is the type of cooking and meat thermometer that I prefer and use in my cooking.

I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one if you desire , just click on the underlined: Thermapen Thermometer. Favorite Baked Potato Toppings Ideas:. Filet Mignon. A while back I was looking for alternate baking times for potatoes so I could synchronize with other oven dishes.

I used to be a tech writer years ago. Your informative, tight, and expert writing is about as good as it gets. I had never made a baked potato before.

I remember the ones my mother used to cook when I was a kid being really dry but I wanted to make one, so I googled it and found your site.

My baked potatoes were delicious and I have you to thank for it. Thank you so much. I so appreciate a recipe that turns out beautifully. PERFECT just like you said with no aluminum foil used and salt, pepper, and butter on the outside — perfect cook times. They were amazing! Hi Linda — Your recipe is perfect. I am a terrible cook and have always assumed you have to wrap a baked potato in Reynolds Wrap. I have also cooked them at too high a temperature.

I followed your instructions and they turned out perfectly. You are right — the consistency is totally different. During our 15 year marriage, I did a bake potato for him once a few years ago in the microwave — it was edible. I think! Tonight I decided it make him real baked potatoes with his dinner and decided to look up how to do it. From a hopeless cook and an American abroad, thank you so much for the Perfect Baked Potato.

Cheers — Karen Harland, Middleton St. George, England. In it, the potato becomes the main event. Serve them as a hearty side dish, or load them up and call them dinner.

I like to use russet potatoes here, as their skin really puffs up and becomes crisp in the oven. While the oven preheats, prep the potatoes. Scrub the potatoes well and pat them dry with a kitchen towel. Then, poke the potatoes with a fork a few times to create small holes across their surfaces. Next, season the potatoes. How Long to Bake a Potato? When Is It Done? Open Up for Serving. Baking Potatoes in Advance. Leftover Potatoes. Featured Video. Save It Print. Prep Time 5 mins.

Cook Time 45 mins. Total Time 50 mins. Serving 1 potato. Yield 1 to 6 potatoes. Preheat the oven:. Wash and dry the potatoes:. Poke steam holes:. Grease and season the potatoes:. Bake the potatoes:. Nutrition information is calculated using an ingredient database and should be considered an estimate.

In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe.

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