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How to Make a Perfect Baked Potato in the Oven

If you’ve ever wondered how some restaurants turn out such perfectly baked potatoes with salty, crispy skin—potatoes that are super fluffy inside and so delicious, you’re about to discover the secrets. And don’t be surprised when once you have the technique down, your family will be all in when you announce that potatoes are what’s for dinner!

Baked potatoes prepared with oil and salt sitting on baking tray having just been baked perfectly and split open ready to

Baked potatoes on a baking tray split open and ready to eat!

Potatoes—they’re nutritious, delicious, and inexpensive. And as they come from the oven, they’re gluten-free, low-fat, dairy-free, vegetarian, and vegan, too.

What is the best type of potato for baking?

Russet potatoes, also referred to as Idaho potatoes in the U.S, are best for baking. A russet’s skin or “jacket” is thicker than other types of potatoes, so it holds together well during baking. The inside of a russet is starchy, sweet, and makes for a fluffy texture once baked. Russets are available from medium to large, making them perfectly sized for a side dish—or one large russet per person makes a meal on its own.

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4 Easy Ways to Make Perfectly Baked Potatoes

Think you have nothing to fix for dinner? As long as you have a few potatoes in the pantry, you have at least one option—bake potatoes and call it dinner.

Whether topped with a pat of butter or loaded up with broccoli and cheese—or a big scoop of hearty chili—baked potatoes really are an easy, no-brainer meal. The bonus is that potatoes are both nutritious and cheap.

Russet Potato Perfectly Baked in Instant Pot, Ready to Eat with Butter, Salt and Pepper

While you can bake just about any kind of potato, Russets are the best option. The skin on a Russet is thicker and the starchy inside has a sweet flavor that gets extra fluffy while baking. Russets are typically larger, which makes them ideal for a dinner entree.

Here are four easy ways to prepare baked potatoes—in your Instant Pot, in the oven, microwave, or slow cooker. Read more