Baked potatoes

[Aerows]

I read on a cooking site that the best way to cook baked potatoes is not to wrap them in foil or use the microwave, but coat them in oil and your seasonings and place them directly on the rack.

I decided to try it since we are having gorgeous rib-eyes on the grill, salad and baked potatoes. My mother always wrapped them in foil, but she's about as interested in cooking as a fish is in riding a bicycle.

[A HERETIC I AM]

1. I wash them, coat/rub them with butter and then salt them....

poke em' with a fork a couple times and lay them on a sheet of foil, just so my rack doesn't get butter and salt all over it!

The butter and salt makes the skin nice and crispy. Wrapping them in foil keeps the steam in and makes the skin not crispy.

They'll still taste the same, it just depends on whether or not you want a baked potato with a skin that doesn't fall apart.

[Aerows]

2. The directions did include poking them with a fork

so I did that, too. It also said to put a baking sheet underneath to catch the drips, which I did.

[A HERETIC I AM]

3. Baking sheet, foil....yup....

I just use a square of foil so I don't have to wash the baking sheet!

Serves the exact same purpose though.

[Aerows]

4. I meant on the rack below the one where the taters

are cooking . But if foil works just the same, I'll probably do it like that next time. It's too late now

[MiddleFingerMom]

5. Usually, I forget about them 'til the last "minute", so I'll do them up in the microwave, but...

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... with just a little forethought, I use and LOVE the method you describe (without the salt).
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Far superior baked potatoes compared to nuked OR those wrapped in foil.
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[Aerows]

6. Great!

I'm looking forward to tasting them .

[Lone_Star_Dem]

9. I do the same except I use oil.

The come out amazing, with a lightly crispy skin and a much richer flavor than other methods.

I'll have to try butter, I don't know why I never thought of that before. Thanks!

[cbayer]

7. That's the way to get a nice, crispy edible skin.

Make sure to poke some wholes in them.

And enjoy!

[Freddie]

8. Yes do poke the holes

I forgot once when I was a young cook. Indeed they will explode if not poked.
IMO the most important thing about baked potatoes is to use the right kind of potato, Idaho russet potatoes.

[pinto]

10. I go the oil, spice and on the rack route. You get a nice baker with a good "shell".

(on edit) This works well if you're going to scoop out the potato, blend with sour cream or whatever and re-fill. The baked skin helps keep the shape for a stuffed potato.

[murpheeslaw]

11. If your presssed for time: skewer them

I usually oil them all over with garlic flavored olive oil and poke them with a fork, THEN run a shishkabob skewer through the center of them long ways and stick them in the oven. The skewer conducts the heat into the center of the potatoes and helps cook them from the inside as well.

[Aerows]

12. What a great idea!

Thanks for that, and welcome to DU

[cbayer]

13. We used to put long nails in them when camping.

It speeds up the internal cooking time, that's for sure.

[Lex]

14. If I'm grilling, I'll microwave the potato, then finished it out on the grill after the steaks

have been taken up and are resting. Rub the potato with some olive oil and course salt, then onto the Weber grill for a few minutes, turning a few times.

[Aerows]

15. That sounds yummy, too

These that I made in the oven, though ... I'm not ever doing them another way. They were fantastic!

[Politicub]

16. Get a metal skewer and push it through the middle of the potato (lengthwise)

By doing this, you'll cut a few minutes off of the baking time. The heat from the metal skewer helps cook the center of a potato faster.

I also like to rub the skin with butter and sprinkle some coarse kosher salt on each one.

Julia Child has said that an oven baked potato served with butter, salt and pepper is one of her favorite foods. Mine too!

[Aerows]

17. This is the most incredible forum for baking and cooking ideas I've ever read

You all are just rock awesome.

Thank you for that suggestion.

I would have never thought of it, but now that it is plain, front and center, I'll be doing it every time. Thank you so much!

[pinto]

18. +1

A baker is often dinner for me. Expanded sometimes w/ toppings - steamed broccoli, fried onions,etc. But simply buttered and peppered works. Always top with parsley for some reason.