The key to making the best baked potatoes really comes down to just a few factors: using the right type of potato, proper preparation, employing the correct cooking method, and, of course, getting creative with toppings. We tapped several professional chefs to get some tricks for making perfect baked potatoes, and it turns out there are certainly some ways to enhance your taters, as well as some pitfalls to avoid.
How to Make a Perfect Baked Potato at Home
Follow the below advice from professional chefs in order to make a stellar baked potato without ever leaving the house.
Preparation
One of the most common mistakes when baking potatoes is tightly wrapping them up in foil and tossing them into the oven. According to Joshua Resnick, chef-instructor at the Institute of Culinary Education, there are simple ways to enhance the flavor by achieving that sensational crispy skin. Resnick suggests giving your potatoes a thorough salt scrub, which helps to tenderize them and remove any dirt. “Add a good amount of salt and enough water to make a loose paste, and then just use your hands to rub the salt all over the potatoes,” he advises. From there, Resnick dries the potatoes with a towel, pierces them with a fork, and brushes them with oil and fine sea salt before popping them in the oven. Piercing the potatoes with a fork helps to release steam and ensures that the potato cooks evenly. Resnick also says to “avoid using olive oil when brushing your potatoes because it can cause them to burn and develop a bitter taste.” Instead, use a cooking oil with a higher smoke point, such as avocado oil or vegetable oil.
Cooking Methods
Have you ever dug into a soft, fluffy baked potato at a restaurant and wondered how to get that beautiful, buttery consistency when cooking them at home? Natural food chef and certified nutritionist Liana Werner-Gray knows the secret. She begins by boiling the potatoes for 15 minutes and then draining them to steam-dry. This method pre-cooks the potatoes, allowing the inside to get nice and soft. Werner-Gray then adds the spuds to a baking tray with olive oil, vegan butter (though any type of butter will do), sea salt, and garlic before placing them in a hot oven at 425 degrees Fahrenheit to bake for about 35 minutes. “Once the potatoes are done, I add fresh herbs, like rosemary, thyme, or sage.”
The Best Baking Potato
It’s no surprise that not all potatoes are made equally. When it comes to baking potatoes, Chef Sydney Willcox at Restaurant Associates, shares: “You should always start with russet potatoes.” According to Willcox, this is because russets have high starch content, which really allows them to get a nice and fluffy interior. If you don’t have russets, red potatoes or Yukon Gold will also do the trick, though they don’t have quite the same baked potato texture.
Baked Potato Toppings
Baked potatoes are basically a delicious vehicle for a combination of toppings. It’s one of those customizable dishes that you can have fun and get creative with. You can never go wrong with a traditional baked potato topped with luscious sour cream, fresh scallions, and smokey bacon bits. For some other irresistible savory options, Chef Resnick recommends adding broccoli florets, shredded Cheddar cheese, and buttermilk ranch, or making a homemade garlic confit compound butter and then topping the potato with Gruyere cheese and minced parsley. The best thing about baked potatoes is that there really isn’t a wrong answer when it comes to toppings—you can dress them with homemade chili and shredded cheese, Buffalo chicken and crumbled blue cheese, or you can put a Mexican-inspired spin on it with pico de gallo, black beans, and corn.
Baked Potato Recipe
Now that you know the tips and tricks involved in making a practically perfect baked potato at home, it’s time to give a baked potato recipe a try.
Baked Sweet Potatoes With Feta Butter
If you’re looking for a main dish or side with layers of flavor, this baked sweet potato has everything you could want. The decadent feta butter adds an irresistibly smooth texture, while the smoky paprika brings a hint of heat, and the toasted pepitas deliver the perfect crunch.
