Best Baked Potatoes with Toppings
WHY THIS PERFECT BAKED POTATOES RECIPE WORKS
To produce perfect baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature: 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel. To season the skin, we coat the potatoes in salty water before baking; we crisp the skin by painting it with vegetable oil once the potatoes are cooked through and then baking the potatoes for an additional 10 minutes.
INGREDIENTS
Salt and pepper
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
1 tablespoon
vegetable oil
*
PERFECT BAKED POTATOES, BEFORE YOU BEGIN
Open up the cooked baked potatoes immediately after removal from the oven in step 3 so steam can escape. Top them as desired, or with one of our toppings: Herbed Goat Cheese Topping, Creamy Egg Topping, or Smoked Trout Topping.
1
INSTRUCTIONS
Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.
2
Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
3
Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.
NUTRITIONAL INFORMATION
Per Serving (Serves 4)
Calories 167; Total lipid (fat) 4 g; Fatty acids, total saturated 0 g
Fatty acids, total trans 0 g; Fatty acids, total monounsaturated 3 g
Fatty acids, total polyunsaturated 1 g; Cholesterol 0 mg; Sodium, Na 537 mg
Carbohydrate, by difference 31 g; Fiber, total dietary 2 g
Sugars, total including NLEA 1 g; Protein 4 g
Why You Shouldn’t Microwave
A microwave might seem like a fast way to “bake” a potato, but we found two reasons why it’s actually the worst approach. First, microwaves heat foods very unevenly, so some parts of the potato might rapidly reach 205 degrees while others get to only 180 degrees. Second, rapidly heating a potato causes pressure to build and cell walls to burst, releasing starch molecules that glue together the broken cell walls. A conventional oven is the best way to cook baked potatoes according to our Test Kitchen experts.
Herbed Goat Cheese Topping
Serves 4 (Makes 3/4 cup) TIME10 minutes
WHY THIS RECIPE WORKS
Fresh chopped parsley and grassy extra-virgin olive oil enhance the herbaceous flavors of the goat cheese in this topping.
INGREDIENTS
4 ounces
goat cheese,
softened
2 tablespoons
extra-virgin olive oil
2 tablespoons minced fresh parsley
1 tablespoon minced shallot
½ teaspoon grated lemon zest
BEFORE YOU BEGIN
Our favorite goat cheese is Laura Chenel’s Chèvre Fresh Chèvre Log.
1
INSTRUCTIONS
Mash goat cheese with fork. Stir in oil, parsley, shallot, and lemon zest. Season with salt and pepper to taste.
Creamy Egg Topping
Serves 4 (Makes 1 cup) TIME10 minutes
WHY THIS RECIPE WORKS
The combination of cornichons, capers, and mustard gives this creamy topping some kick.
INGREDIENTS
3 hard-cooked large eggs, chopped
4 tablespoons sour cream
1 ½ tablespoons minced cornichons
1 tablespoon minced fresh parsley
1 tablespoon
Dijon mustard
1 tablespoon
capers,
rinsed and minced
1 tablespoon minced shallot
*
BEFORE YOU BEGIN
Leftover topping makes a great sandwich filling.
1
INSTRUCTIONS
Stir together eggs, sour cream, cornichons, parsley, mustard, capers, and shallot. Season with salt and pepper to taste.
Smoked Trout (or Salmon) Topping
Serves 4 (Makes 1 cup) TIME10 minutes
WHY THIS RECIPE WORKS
By using both fresh lemon juice and zest in this topping, we add just the right amount of citrusy zing.
INGREDIENTS
5 ounces smoked trout, chopped
⅓ cup crème fraîche
2 tablespoons minced fresh chives
4 teaspoons minced shallot
1 ¼ teaspoons grated lemon zest plus 3/4 teaspoon lemon juice
BEFORE YOU BEGIN
We prefer trout for this recipe, but any hot-smoked fish, such as salmon or bluefish, may be substituted.
1
INSTRUCTIONS
Stir all ingredients together and season with salt and pepper to taste.
