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Because we were just talking about what’s in season in January, we remembered a YUM recipe using potatoes. This time, baked!
Baked potatoes can be a wonder to behold, all soft and snowy-white. They can also be bland as bland as bland can be. Here’s how to get the crispest skin and the creamiest, fluffiest flesh, and how to work the very best flavor into every last bite.
But there are some tricks to get them perfect:
- A moderate oven produces a creamy, fluffy potato interior.
- Oiling the skin makes it crisp and flavorful, not thick and leathery.
- Scooping out the flesh and mashing it with butter, then refilling the skin, guarantees that every bite is delicious.
And here’s a hell of a recipe to get your mouth watering: The ultimate baked potato recipe (by Seriouseats.com)
Ingredients: 4 (12-ounce; 340g) potatoes, preferably russets; Canola, vegetable, or olive oil, for rubbing; 1 stick unsalted butter (4 ounces; 114g), diced; Kosher salt and freshly ground black pepper; Toppings of your choice, such as grated cheddar cheese, crispy diced bacon bits, minced chives, sliced scallions, and/or sour cream
How to make them:
And most importantly, don’t hold back. A fully loaded baked potato isn’t meant to be a light and tidy meal—it should be rich, hearty, filling, and flavorful.
Set the table and…