Best Test Kitchens Favorite Baked Potato Recipes

Test Kitchen's Favorite Baked Potato image

Provided by Martha Stewart

Time 1h25m

Number Of Ingredients 4

4 russet potatoes (about 2 1/2 pounds)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
Unsalted butter, sour cream, and chopped chives, for serving

Steps:

Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven.
Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with butter, sour cream, and chives.

ATK's Best Baked Potato image

Provided by DeSouter

Categories Potato

Time 50m

Yield 4 potatoes

Number Of Ingredients 4

Steps:

Using a fork, poke six times to make holes into each large Russet potato.
Combine salt and water. Roll each potato in liquid.
Transfer potatoes to a wire rack on a baking pan. Place into oven.
Bake in a preheated 450 degrees for 45 minutes to an hour. IMPORTANT: Internal temperature should be 205 degrees to be done.
Test temperature into the end of the potato and see that there is no resistance. 205 to 212 degrees is the ideal range.
Brush potatoes with 1 Tbsp. of vegetable oil and return to oven for 10 minutes to crisp skin.
Cut an X in the top of the baked potato and using a dishtowel, squeeze potato at each end to open the X and let steam escape.
Top with butter or whatever toppings you prefer.
DO NOT LEAVE POTATOES UNCUT/SPLIT -- EAT IMMEDIATELY FOR THE BEST EXPERIENCE.

Nutrition Facts : Calories 314.2, Fat 3.7, SaturatedFat 0.5, Sodium 3511.2, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5