1 large per person, plus a few extras Idaho potato
to taste vegetable oil
to taste kosher salt
to taste butter
to taste sour cream
fried crisp, drained and crumbled bacon
grated cheddar cheese
Directions
Watch tips about this recipe
Preheat the oven to 350 °F.
Scrub the potatoes and pat dry. Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.
Place in a chafing dish and serve with bowls of butter, sour cream, grated cheddar cheese and crumbled friend bacon for toppings
Foil will prevent potatoes from drying out while they are kept warm – one of the reasons restaurants serve their baked potatoes in foil. but it will also leave the skin soft and moist, not crispy.
Q: Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato.
Is it better to bake a potato at 350 or 400 degrees? To get a nice, fluffy interior and the crispiest skin, bake your potatoes at 400 degrees. It'll take about an hour.
But the biggest difference between yours and a chef's is likely the way you bake it — which should never include aluminum foil, but should lean heavily on a source of fat — oil or butter. If crispy outsides and a creamy interior are what you're after — and it is — tweaking these two steps makes all the difference.
You'll want to keep your baked potatoes at the ideal temperature throughout your potato bar party. Here are several ways to keep them warm: Slow cooker: Set your slow cooker to the warm setting to ensure your spuds stay warm without continuing to cook.
Your pokes will expose the potatoes to oxygen and the potatoes will turn black wherever the fork tines pierced the skins. It is very infrequent that a potato will burst from baking if you put it in the oven when you first turn it on so that it has a chance to come to temperature.
Steakhouse Mashed Potatoes Go Heavy On The Heavy Cream
Butter is used just as liberally. This is super important for achieving that buttery texture steakhouse potatoes are known for, as well as imparting just the right flavor. Cream cheese is another common ingredient and there's a good reason why.
As the potato is cooked its texture becomes softer and 'squishier'. The reason for the change in texture is the rupturing of the cell walls. When they are intact they hold the potato in a rigid shape. They are strong and hard to break just by gently pressing on the potato.
Preheat the oven to 350° F and take the potatoes out of the fridge so they reach room temperature. To achieve a crispy skin, place the potato directly on the rack. (A cookie sheet would work well, too.) Bake for 15-20 minutes, or until the potato is heated through.
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Servings: 1 potato per person
