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Naked Baked Potatoes Recipe

Ingredients

How to make it

  • Preheat oven to 450.
  • Wash and dry potato
  • With a fork or sharp knife, pierce potato 3 or 4 times
  • place directly on oven rack
  • Bake 50 or 60 minutes, or until tender when pierced with a fork
  • Use a fork to pierce skin in zig-zag pattern
  • Squeeze ends and potato will open
  • Note:(1) If you like a soft potato skin,. rub with vegetable oil. For a crustier potato skin, leave dry.
  • Note (2) see comment

Reviews & Comments 11

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  • leonora5 15 years ago
    Tried this and its unbeatable!!
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  • jumpingjack 16 years ago
    This looks like a great recipe. I think ill try making potatoes that way!!
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  • hethejoy 16 years ago
    This AFTER I put the silly things in the oven with foil on! Yikes! Have to go pull them out & rectify the situation right now!!!! Thanks!
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  • fordeetoo 16 years ago
    You guys just convinced me to make a fully loaded baked potato for lunch. Thanks for clarifying the subtleties!
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  • gigilovescats2 16 years ago
    Thank you for posting. So many people are not aware of food safety and the risk of botulism!
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  • chefjeb 16 years ago
    Goldminer: This is steaming, not baking. This traps the potato's moisture and you are actually boiling it in its own jacket. Completely changes the texture of the potato meat. This is not baking. True baking releases the moisture and gives you a mealy potato. This comment is just the reason I posted this recipe. Too many people can cook a potato, but don't know how to correctly bake a potato.
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  • thegoldminer 16 years ago
    I love a good baked potato and for a crispy skin here is what I do instead of waiting an hour. Rinse the potato with water and place in a Seal-a-Meal bag. Cook 1 potato for 6 minutes,2 may take 8 minutes depending on your microwave.

    Carefully remove bag from Microwave, full of steam and hot potatos. Place on your hot BBQ grill for about 10 minutes. Turn a couple of times to prevent burning and you have a cooked potato with a crispy skin in 16 minutes and it tastes like a potato cooked for 50-60 minutes.

    Yes notyourmomma, the skin is full of vitamins, and a cruchy skin with butter, salt and pepper and other fillings and rolled up like a Taquito is killer good.

    Ok the Seal-A-Meal bag is made of a special plastic, you can cook veges in it over and over without harming the bag. If you don't own the Sealing machine, you can still buy a roll or premade bags in most Ace stores or look on line. Every kitchen should have these bags. They work so well. I make my bags about 18 inches long so I can put stuff in, fold it over and place the folded part down, being held by the stuff. There you go. JJ
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    " It was excellent "
    notyourmomma ate it and said...
    I must agree. There is nothing better than a properly baked potato. The inside never achieves the wonderful creaminess when it is steamed in foil. And the favorite part in our house is to eat the crispy skins last, slathered in either butter or sourcream and topped with chopped herbs especially chives.
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  • sheba 17 years ago
    Thank you for the warning. Who would have thought? I've seen so many people we've camped with leave the potatoes in the foil not refrigerated.
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  • krumkake 17 years ago
    I have to agree - you can't beat a good old Idaho russet baked in a hot oven, with a nice crusty exterior and a soft interior!
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  • chefjeb 17 years ago
    Potatoes should never be "baked" in foil. This traps the moisture and you are actually steaming the potato, resulting in yellow, clumps. You would be better off boiling them. An Idaho potato is the Rolls Royce of baked potatoes. And that means they are grown in Idaho. You can microwave a potaqto, use same procedure and cook on high for 15 to 20 minutes, turnign once during cooking. Cooking time is approximate. Let microwaved potatoes stand abou t5 minutes before serving. Potatoes wrapped in foil actually take longer to cok. But a real danger is time and temperatrue abuse after a foil wrapped potato is cooked. By using foil you have shut off the air supply and if left at room temperature for over 12 hours, this can actually result in botulism, which is deadly or cause paralysis. Botulism is a natrually occurring bacteria that grows in anaerobic (without oxygen) condition. If left at room temperature for more than four hours you can grow other bacteria, such as bacillus cereus, which causes vomiting and diarrhea. Rice and corn also fall into this category. Enjoy your potatoes and rice, but do'em right and play it safe. And no foil wrapped steamed potatoes, please!
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The Cook

chefjeb Carthage, MS

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