July 1, 2009

Baked Potatoes

Baked potatoes are a favorite usually in the colder months. Even when it's warm outside you can make a meal out of a baked potato. You may not want to heat up the oven to bake them, but it is worth it... of course, you can always wrap them in foil and throw them on the grill. I am not so experienced with that method, but you can achieve tasty results that way as well.

A few years back, I wasn't sure what temperature or how long to bake a potato. So, I did what any computer savvy person would do, I searched for tips. Where did I end up? The Idaho Potato website. They share anything you could ever want to know about potatoes there. Everything from recipes to merchandise - anyone need a plush Spuddy Buddy or a mini recipe book with a selection of potato recipes? That's the place to go, and they aren't terribly expensive either.

So, when I found the site I looked up baked potato and found out that the oven temperature should be 450 degrees. All of your potatoes should be uniform in size so that they will all be finished baking at the same time. Wash and dry your potatoes - and I emphasize dry them to ensure that the skin will get a bit crispy while it's baking. I like to stab my potatoes all over with a fork, which is great if you need to get out some aggression!

I had smaller potatoes (about 3 inches long) and they took about 45 minutes to bake completely. Steakhouse size potatoes are going to take quite a bit longer. You'll know they are done when you insert a fork and it goes in easily.
From Family, Friends and Food
Once you have your baked potato, your options for what to put on it are wide open. In the winter, it's a nice change of pace from the usual butter to add a ladle of hot chili on top. But, for the warmer months, you can add a dollop of sour cream and snip some fresh chives over the top. Tonight, I added the fajita fixings we had for dinner to mine. Only thing missing was a spoonful of guacamole. Fresh steamed or grilled veggies added to the top with some shaved Parmesan would make this into a nice meatless lunch.

My Oldest adores baked potatoes and can often finish two in one meal. He even eats the skin which is packed with nutrients. So, even though it's summertime, you can still enjoy a baked potato as part of a light meal if you top it off with lots of veggies!

Over at For the Love of Cooking, they shared a Baked Potato with Carmelized Onions and Mushrooms... now that's a fantastic way to top a potato!
I found a recipe on Karina's Kitchen posted quite some time ago for Roasted Veggie Smothered Potatoes... on a cooler evening (perhaps you are getting as much rain as we have this spring/summer) this would be a great meal.
Another older post from Peter of Kalofagas that sounds absolutely amazing a Greek-style potato: Baked Potato a la Greque!
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4 comments:

Linda said...

I love a baked potato topped with anything! My favorite is sprinkled with salt and pepper and topped with some lowfat cottage cheese and steamed broccoli.

finsmom said...

That could possibly be the best potato I have ever seen! :)

LaDue & Crew said...

Yum! I made Peters other potatoes tonight on the grill, Montreal steak seasoning potatoes, and they were amazing~ give them a try, too! How crazy I never thought of going to the source, Idaho Potatoes, for recipes... thanks Patsy!

Megan said...

Once at my church when they were serving lunch, they had a potato bar. You just grabbed a potato and topped it with what ever you wanted. They had everything from chili to broccoli. I remember it being a great lunch and one I've repeated at dinner. But you know, I didn't know to bake my potato at 450. Maybe that would help my potatoes! :)

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