Perfect baked potatoes

Wash the potato, poke a few holes in it with a toothpick, then wrap in foil. Bake at 425F for an hour.
Remove from the oven, pull off the foil and return to the oven for another 30-40 minutes.
Split the potato open, season with salt, then slather with abundant butter, blue cheese, cream and a few slices of red onion.
While they're cooking, I'm usualy preparing something else, so it's not a question of waiting till they're ready.
 
Favorite toppings - it’s hard to go wrong with the classic butter, lots of salt and pepper, sour cream, and chives…or the deluxe version, which adds cheese and bacon bits.

My other favorite is butter, lots of salt and pepper, canned pork-and-beans/baked beans, cheese, and raw onion. I’ve posted a few of those here.
 
Barriehie said:
I always eat the skin. Lots of nutrition.
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I always take the ‘proven scientific benefits’ of particular foods with a large pinch of salt.
No mention of the high oxalate levels in potato skins in this article but thats kinda my point it depends very much on what you believe.
 
I like twice baked potatoes. The recipe is whatever I have on hand. I bake the russet potatoes in the oven. Then I cut them in half and scoop the potatoes out of the skin. the potatoes go into a bowl with cheese, sour cream and whatever I have on hand. I mix it, return it to the skins, top them with more cheese and cook them again in the oven for 5 to 10 minutes. A good approach for a an air fryer too.
 
SoCalZone10 said:
I wish there’s a picture, I’m a visual person.
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He's very much a writer about food from the lineage of a lot of the classic food writers like Elizabeth David, Jane Grigson and so on. Whats, whys and hows and wherefores - visualisation via writing with a lot of details 😊
Really good article
 
Z-Cook said:
He's very much a writer about food from the lineage of a lot of the classic food writers like Elizabeth David, Jane Grigson and so on. Whats, whys and hows and wherefores - visualisation via writing with a lot of details 😊
Really good article
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I get that, but I want to see what a perfect baked potato looks like.
 
SandwichShortOfAPicnic said:
I always take the ‘proven scientific benefits’ of particular foods with a large pinch of salt.
No mention of the high oxalate levels in potato skins in this article but thats kinda my point it depends very much on what you believe.
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My goodness, I didn’t know this. I avoid high oxalate food like spinach.
 
SoCalZone10 said:
My goodness, I didn’t know this. I avoid high oxalate food like spinach.
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According to this source: Foods High in Oxalates

A medium baked potato has 97 milligrams of oxalates. Much of this content is in the potato’s skin, which also contains high levels of nutrients like fiber, vitamin C, and B vitamins.

Leafy greens like spinach contain many vitamins and minerals, but they’re also high in oxalates. A half-cup of cooked spinach contains 755 milligrams.
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So, comparatively speaking, spinach has a very much higher level of oxalates than potato.
 
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