Three types of Baked Potatoes
(click to enlarge)

Baked Potatoes


Euro - American
Makes:
Effort:
Sched:
DoAhead:  		 various
*
1 hrs
No		 A standard Euro -American side dish, generally served one per person, split open and with various toppings. The photo shows a Russet (left), a White Rose (right) and a White Rose that was baked wrapped in foil (not a good idea).



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Potatoes (1)
Olive Oil
Salt 		      - Photo Gallery -
  1. Preheat the oven to 425°F/220°C (see Note-2)
  2. Pierce POTATOES with a sharp skewer several times about 1 inch apart and moderately deep to allow steam to escape.
  3. IF desired, rub Potatoes with Olive Oil. This is usually done, but the photo specimens were done without oil. Oils other than Olive can be used.
  4. IF desired, rub oiled Potatoes with kosher salt. This is sometimes done.
  5. Do Not wrap potatoes in foil (see Note-3).
  6. Set Potatoes on the top rack of the oven in a single layer and bake until done, about 1 hour for an 8 oz potato. Check doneness with a sharp skewer - it should pass through without hitting a stiff spot in the center. The ideal finish temperature a the center of the potato is 210°F/99°C.
  7. Potatoes can be held hot for 15 to 20 minutes before slitting, but serve as soon as you can.
  8. Make a lengthwise cut on the top side and squeeze in from the ends to open it. Fluff the innards with a fork.
  9. Serve immediately with butter, sour cream, or whatever topping you desire (even just salt). Keep in mind that baked potatoes are not fattening, but the toppings often can be.
NOTES:
  1. Potatoes:   Russets are the recommended potato for baking, producing a desirable light dry fluffy result. Second best is White Rose which bakes out with a much more tender skin and a little more waxy and less fluffy. For Irish dishes of any kind, only Russets. The Irish will not eat any other kind of potato. For details see our Potatoes page.
  2. Temperature:   Potatoes can be baked at lower temperatures down to around 325°F/165°C if they need to go in with other dishes, but will take considerably longer.
  3. Foil:   Russets are almost always baked naked, but some people wrap other potatoes in foil. This is wrong. A potato baked in foil has exactly the color, taste and texture of a boiled potato, so why bother heating up the oven for that?
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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