How to get a steakhouse-style “Perfect Baked Potato”
From
| August 19, 2009
In Kitchen Basics
Featured Recipe: The Perfect Baked Potato
We'd never been able to bake a perfect steakhouse potato – with the skin a little crunchy, and the middle, moist and fluffy. Then a friend who owns several restaurants said “real" baked potatoes need to cook at a very high temperature, without foil or fat, for an hour. After our first try and the astounded look on our husbands' faces, we knew we'd hit the jackpot.
It's just as easy to bake a bunch of potatoes and the leftovers will refrigerate for up to a week to use for our Baked Potato Soup or any number of other recipes.
We'd love love love it if you'd tell us your favorite ways to dress up a baked spud in the comments area just below this blog post. Thanks!
Comments
From Alicia Ross - August 19, 2009
I watched some of the video you suggested. It is aimed at food service folks, and is a bit dry, if you’ll forgive the food pun….
Neat tip, though, cutting the potato with a fork in a cross pattern and then fluffing. The chef says a knife will “flatten” the potato. Also he instructs that potatoes are “done” when they reach an internal temperature of 210 degrees (using an instant read meat thermometer). I suggest if your concerned about under or over cooking, you can test it the first time and see how long you need to cook them in your oven as every oven does vary in temperature.
From Beverly Mills - August 31, 2009
From Sperry Krueger of Raleigh, NC, via Facebook:
“I’ve always wanted to know this! Thanks!”
Related Recipes
The Perfect Baked Potato
March 08, 2009
Want a perfect steakhouse potato – with the skin a little crunchy, and the middle, moist and fluffy? Here you go!
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From Copper Sinks - August 19, 2009
Baked potatoes are a staple in American cooking, but the “perfectly baked” baked potato is difficult to come by. In response, the Idaho Potato Commission (IPC) created an instructional video that walks consumers through the simple steps of creating the perfect baked potato…