Happy Wednesday Friends! I have just got to let my potato freak hang out today. If there is one thing that sets the world right, it’s a loaded baked potato. There is something about the hardiness, the smooth texture, and the delicious, melty goodness that calls to me. If my youngest is having a “non-eating” day, this will get him back on track with the quickness.
Start Right
There are several variations of the loaded baked potato. Today, we’re going the old school route. My choice of potato is a good ol’ Russet. The Russet potato is the big potato with the brown skin. It almost looks tapered at each end. This potato holds up to the dry heat produced in the oven. The combination of the dry heat and the Russet are what makes them a rock star in the land of potatoes.
Size Matters
There may be some debate on the size of potato to use. The size of the potato will determine just how much you may or may not be able to do with it. Small potatoes are about 3-4 ounces, medium potatoes run about 7-8 ounces. My big boy…now he can be a pound or more. I say, go with what works for you and yours. In our house, it’s go big or go home. Small, medium, or large…LARGE IS IN CHARGE!
Oil
Drizzle some olive oil on each potato and give each a nice massage. They’ve earned it! Seriously, I prefer oiling my potatoes because it allows for a finished product and the skin has more of a bite.
To Poke or Not to Poke???
Some would say leave the potato alone and bake unpoked. Come on… yes, I just made a word. Roll with me! Poke a few holes around the potato. Why should I poke holes in my potato you ask??? Explosions friends, EXPLOSIONS!! Now, I will clean and all but a big potato mess in my stove… I’m not a fan of.
Salt Matters
Sprinkle salt on the potatoes. Don’t ask why…just do it. Actually, the salt makes the potato skin taste better. Who doesn’t love a good potato skin??!! Sidenote: There will be absolutely no flavor to the inside of the potato. Add salt to taste when done.
How Long Should a Potato Bake?
Once again, size matters. The larger your potato, the longer it takes. If you feel the need for speed, friend this is NOT the way to go. The potato could take from 35-55 minutes to cook. If you’re cooking a big boy, it could take a little more than an hour. Throw your potatoes in the oven and go take that mound of laundry giving you dirty looks.
What You’ll Need
1 or more Russet potatoes (1 per person should do)
Salt
Oil (your preference of olive, vegetable, bacon…)
Baking the Potato
Prep Time 5 minutes
Cook Time 35-55 minutes
Total Time 40 minutes to 1 hour
- Preheat the oven to 400 °F
- Wash and dry potatoes and remove any sprouts they may have
- Get to poking! (poke each potato about 10 -12 times)
- Grease each potato and sprinkle with salt (Remember to massage each one. They like that!)
- Bake potatoes on a clean rack. Be careful not to place them too close together. Let them bake until you can easily slide a fork through the side. Remember, size matters. Don’t freak out if you hear a hissing sound coming from the potatoes. They are singing your praises for the wonderful massage and sauna they received.
FINALLY, THE FINISHED PRODUCT!
Remove and plate each potato. I like to slice my potatoes. You may prefer to use a fork to poke and spread yours. Fluff and admire your work! Now, get to topping!!
Xoxo,
Zodie
