The Best Baked Potato EVER!

Acg67

One thing at a time glock,one thing at a time! Please do not overwhelm me with the thought of learning to boil water!

Sorry. Potatoes make you gain weight anyway, stop eating them right away.

it's unhealthy to cut all carbs from your diet potatos and rice are good carbs although sweet ptatos are better for you and brown rice better then white rice.

why is brown rice better than white rice?

I've been told that your body processes it better i guess?

and does that outweigh the possible anti nutritional factors found in brown rice?

NewVonnie

What the hell are you trying to learn to cook for?? Thats not who you are..sheesh. Next thing I know you're going to tell me you actually like and eat veggies. Or like Coke and not Pepsi. Get a grip and stop this nonsense.

Gigi_licious

What the hell are you trying to learn to cook for?? Thats not who you are..sheesh. Next thing I know you're going to tell me you actually like and eat veggies. Or like Coke and not Pepsi. Get a grip and stop this nonsense.

LMFAO!!! ^^^^This is why I love you! :flowerforyou:

SarabellPlus3

According to the Food Network:

Ingredients

1 large russet potato (If it looks like Mr. Potato Head(r), you've got the right one.)
Canola oil to coat
Kosher salt

Directions

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Sounds like a lot of trouble-I just scrub a potato, wrap in foil, bake at 400 for an hour or until soft depending on the size of the spud. No need to poke holes or anything.

Whoa, you might regret that someday! Poke the holes. If you're using russets or a potato with a thick skin, they will explode. Trust me, my husband didn't, and lived to regret it. It doesn't always happne, but it can.

There's no "recipe" for a baked potato, poke holes, put on it what you want, bake. The end. LOL I like to spray with olive oil, sprinkle garlic salt, and bake at 350ish for at least an hour and a half. I do NOT like using foil-- that makes the skin soft, whereas no foil will give you a nice crisp jacket.

SarabellPlus3

Ooooh, I see we've moved on!

I've always thought sweet potatoes were healthier, though regular potatoes are not as bad as the rap they've gotten in the last decade. I thought it was about different nutrients (though potatoes are still full of nutrients, esp. the skin), and the gylcemic index? I'm not really a student of that, though, I mainly watch calories in general. I thought brown rice was better than white because white is the grain without the ...husk?.... ....germ?.... whatever removed (a la whole grain bread versus white bread). The whole grain giving more protien, more trace minerals, and keeping you fuller longer. Is this wrong?

(blush) What is an anti-nutritional factor?