4 tips to help you cook a perfect baked potato every time

Print this recipe
Baked potatoes are one of the ultimate comfort foods. Crispy on the outside and soft and fluffy on the inside, there's no better side to a great steak. In addition, they're a great vehicle for other foods such as chili and those delicious toppings (such as bacon!) you can pile on top of them. They are also very nutritious, packing just 300 calories for the largest of baked potatoes and being chock-full of fiber.
But achieving a perfect baked potato isn't as easy as it sounds. Although it seems like all you have to do is place a potato in the oven and wait for it to bake to perfection, there's a little more to it than that. When you want a potato that's been baked to perfection, follow these tips and you'll get one every single time.
1. Prepare the potato
All potatoes, no matter what kind you're cooking, start with a good scrub. Potatoes grow in the ground, so when they're pulled they still have a lot of dirt on them – dirt that no one wants to eat.
Cooktop Cove
Some baking potatoes come prewashed, but don't trust this job to a factory or store. Scrub them very well, using a vegetable brush if you have one.
But the job doesn't end there. To get that super-crispy skin, rub the potatoes all over with oil.
Cooktop Cove
Olive oil or vegetable oil can be used, but either type needs to be rubbed generously all over. Once the potato has been oiled, season it generously with salt.
Cooktop Cove
Potatoes are bland by nature, and even if you plan to pile on toppings such as sour cream and butter, you should still try to inject some flavor before they're baked.
Cooktop Cove
2. Prick the potato
Just about anyone who has baked potatoes knows they need to have holes pricked all over before baking.
Cooktop Cove
This allows steam to escape while they're cooking and keeps them from bursting open – something that can create a huge mess and ruin dinner. Plus, it can shorten the cooking time because the heat can penetrate the potato more easily.
Many people prick the foil that the potato is wrapped in, but this is a big mistake. When doing this, some of the foil will inevitably get stuck in the potato's skin, which can be a nasty surprise for whoever happens to bite into it.
3. Get rid of the foil
Speaking of foil, get rid of it. Many people think potatoes have to be wrapped in aluminum foil when they're baked, probably because this is what restaurants do and even how many stores sell ready-to-cook baked potatoes. Restaurants wrap their potatoes in foil because potatoes have close to an hour cooking time and they can't be cooked to order. Foil conducts heat, and so it helps keep a potato hotter for longer, meaning they don't have to. And stores probably picked up the habit from restaurants.
But there's a big problem with foil: It keeps the heat from penetrating the potato's skin, meaning that it won't get crispy and crunchy, which is one of the main elements of a perfectly baked potato. There's really no reason to use foil when baking potatoes at home, so stop using it.
4. Squeeze them
There are two times baked potatoes should be squeezed. The first is when they're nearing the end of their cooking time. If they give easily, it means they're done and ready to be eaten. After they've been taken out of the oven, they should be squeezed again as soon as they're cool enough to handle. Slit them open down the middle first and hold the two ends and squeeze.
Cooktop Cove
This will fluff the potato by squeezing it up and out of its skin and provide a perfect spot to put all those toppings.
But squeezing and fluffing a baked potato after it's cooked does more than provide for a nice presentation and a place to put toppings. Doing this actually releases steam from the inside of the potato – steam that will turn to moisture once it cools even just a little. If the steam isn't released, the inside of the potato will end up being soggy, not fluffy.
Know people who love baked potatoes as much as you do? Help them get the perfect potato every time by sharing these tips on Facebook.
Resources Yummy Healthy Easy
Print this recipe

January 28   ·  
These clean cuts make cutting peppers both easy and safe.
January 26   ·  
You think you're cooking authentic Mexican food, but are you? Learn about the methods and ingredients that will help you keep it real right here.
January 25   ·  
How do you go about achieving that balance of taste and low-effort?
January 29   ·  
By now, you are probably familiar with how well the Magic Eraser works, but the little miracle sponges can cost quite a penny...
January 16   ·  
This sauce as it is known in the United States developed in Hawaii in the 1920s and 1930s.
January 18   ·