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/ck/ - Food & Cooking

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File: 164 KB, 1100x1650, How-To-Make-A-Baked-Potato-Recipe-2-1100x1650.jpg [View same] [iqdb] [saucenao] [google]
16901582 No.16901582 [Reply] [Original]

How to make the perfect baked potato?

>> No.16901619

>>16901582
Large russets scrubbed and clean. Olive oil coating. Kosher salt as much as will stick. Bake at 400 until done. Brush off most of the salt. Scoop out inside and throw away. Eat skin.

>> No.16901622

>>16901619
Wouldn’t the olive oil smoke and burn at that temp?

>> No.16901625

>>16901619
thinking about using butter instead of olive oil on outside

>> No.16901629

>>16901619
>olive oil coating
>skin
coating the skin in oil before baking makes it leathery.

>> No.16901630

>>16901629
It's potato jerky. And it'a fucking good.

>> No.16901633

>>16901622
Nope

>> No.16901635
File: 1.47 MB, 3000x2000, easy-cheesy-loaded-hasselback-potatoes-353.jpg [View same] [iqdb] [saucenao] [google]
16901635

>>16901582
you make them hasselback style or fuck your mother

>> No.16901639

>>16901625
Maybe. Never tried that. Could be good.

>> No.16901650

>>16901635
I'm about to pour a bowl of chili ontop of the potato, otherwise I would do this, seems way easier to do than it looks

>> No.16901693

>>16901639
it's not.

>> No.16901697

>>16901582
Throw potato away, make chicken soup

>> No.16901702

>>16901693
Figured as much. Butter doesn't always make it better.

>> No.16901783

>>16901622
Olive is a meme, it's fancier so of course you use it with literally everything.

>> No.16901788

>>16901582
Litrrally just put it in the oven. It's a potato, not rocket science. It's done when it's done.

>> No.16901864

>>16901693
why isn't it good?

>> No.16901875 [DELETED] 

Slice up potato put on a plate face down like coins and microwave for 2 minutes and it's done.

>> No.16901878

>>16901622
>Extra virgin olive oil is the most stable oil to cook with and can be heated as high as 400℉ (deep frying occurs at 350-375℉). Even when heated past its smoke point, virgin olive oils produce low levels of harmful compounds due to the high antioxidant content in the oil.

>> No.16902153
File: 94 KB, 1000x800, 1635391766590.jpg [View same] [iqdb] [saucenao] [google]
16902153

>>16901878

>> No.16902607

>>16901693
>>16901702
fuck you both, I cooked it for 20 min then put butter and salt on the outside over the skin, then cooked it for another 20 min. was fucking delicious.

>> No.16902623

>>16901622
Don't use extra virgin for cooking and you'll never have to worry about it

>> No.16902668

>>16901582
don't cover it in foil

>> No.16903487

>>16901582
How do you get them to split like that in the picture ?
Also they look soft Fluffy inside, do you scope it out and put it back in ?

>> No.16903498
File: 48 KB, 512x341, IMG_1287.jpg [View same] [iqdb] [saucenao] [google]
16903498

bake 'em, mash 'em, stick 'em in a pierogi

>> No.16904421

>>16901635
king

>> No.16904539

Prick skin to release steam. Light coat of olive oil and sprinkle of salt. Wrap tightly in aluminum foil and place directly on oven rack for one hour at 375.

>> No.16904835

>>16901582
>preheat oven to 475°
>prick small to medium russet all over with fork
>cook for one hour
>turn off oven
>scoop out inside, mash with butter, salt, and pepper
>return skins to oven
>eat mashed insides with side of cold cottage cheese
>remove tasty skin chips, butter and salt well
>achieve Nirvana

>> No.16904861

wash, wrap in foil, and bake for 3 hours at 300F

those who know, know

all other replies in the thread are dead fucking wrong and i would put my life on this

>> No.16904868
File: 921 KB, 220x220, 3db1ffcd93a4d073eff5a0c059c011ed.gif [View same] [iqdb] [saucenao] [google]
16904868

>>16901619
>Scoop out inside and throw away

>> No.16904872

>>16901582
>How to make the perfect baked potato?
Twice baked, mah white negro!
https://youtu.be/CQPLo8hECWg

>> No.16904880

>>16901622
>Wouldn’t the olive oil smoke and burn at that temp?
Oh yee of little faith.

>> No.16904909

>>16901635
>hasselback style or fuck your mother
Why not both?

>> No.16904931
File: 328 KB, 433x540, boner.png [View same] [iqdb] [saucenao] [google]
16904931

>>16904835

>> No.16905023

>>16904539
>>16904861
no no no, try them without wrapping them in foil next time

>> No.16905190

>>16905023
i've never seen somebody be so wrong before
bravo

>> No.16905331

>>16901635
I'll have to try this

>> No.16905335

>>16901625
I use lard/duckfat/lard infused with duck fat

>> No.16905380

>>16901629
I wash them up and coat them in salt. 425 F for an hour and twenty. Oil make them gross. Brush off some of the salt and have delicious crispy skin.

>> No.16905383

>>16901619
This. The skins are so fucking good with some sour cream or greek yogurt. Toss the guts to the birds or something.

>> No.16905416

>>16901635

this is the fucking worst

literally any other way is better

also you know why no one posts their 'hassle back' potatoes? because nobody succeeds, they are always shit. every photo has been doctored, the food is probably painted, just for magazine pictures.

it's not even a real potatoe

>> No.16905441

The best way to salt potatoes for baking is a bath in supersaturated salt water. The best time to coat them in oil is after they're cooked through, followed by another ten or fifteen in the oven to crisp the skin.

>> No.16905487

>>16901582
Wash potato, add small amount of oil, salt, and pepper in a bowl. Toss the potato(s). Wrap in paper towel, microwave on high 4 minutes, flip and 4 more minutes. If it’s not fork tender, put it back in for another 4 minutes. Works for up to 4 potatoes.

I know chef Mike gets shit on often, but for baked potatoes it’s great.

>> No.16905524

>>16905416
How do you even fail at making potatoes? The only two things I've ever had go wrong making them is either cutting off a bit when slicing (which doesn't affect the end product) or misjudging the doneness (and you just put the potatoes back in for a bit).
How did you fuck it up?

>> No.16905564

>>16905524

i wouldn't try to make such a stupid food

but yeah, everyone fails, don't tell me you made one worth a shit, you didn't, which is why there are zero photos of home made hassle potatoes online. they wouldn't even taste good. it's a baked potato, but dry, that you put shitty cheese on, which is disgusting, and there *was* butter on it for two minutes.

dumbest fucking idea for a potato. you never did one.

>> No.16905630
File: 3.28 MB, 3120x4160, IMG_20210921_215129543.jpg [View same] [iqdb] [saucenao] [google]
16905630

>>16901582
Chef Mike. 6 minutes. Finish with salt butter and t.t.t.

>> No.16905687

>>16905564
You don't have to put cheese on it, there are plenty of shitty pictures of decent end results if you google sort by date, and I have successfully made such potatoes before.
Weird thing to have sour grapes about, m8.

>> No.16905707

>>16905687

it's a faggot meme fhan a baked potato
oodf you've ever made worse tly not even real potatoes.

even a hassle backa baked potato, but nice e a hassle potato worth eating.

because it's impossible. it's ade one. they never look like the magazine potatos, which are probab
you have no prooyou've never m potato that marco pierre white succeeded at would band fucking dry.

>> No.16905753
File: 1.67 MB, 2448x3264, 92B4DA59-3FA1-4DF5-BEFE-9F7DECFC2F8A.jpg [View same] [iqdb] [saucenao] [google]
16905753

>>16901582
Equals parts potato, butter and sour cream