{"id":13726,"date":"2011-06-29T09:26:10","date_gmt":"2011-06-29T13:26:10","guid":{"rendered":"http:\/\/foodembrace.com\/?p=13726"},"modified":"2011-06-29T09:26:10","modified_gmt":"2011-06-29T13:26:10","slug":"perfect-baked-potato","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2011\/06\/perfect-baked-potato\/","title":{"rendered":"Perfect Baked Potato"},"content":{"rendered":"

\"\"<\/a>Recently, we discussed the baked potato bar<\/a> and how it provides a great side dish to a meal.\u00a0 Everyone can pick their own toppings and you can get creative with those as well!\u00a0 In the comments, Monica asked me if I would explain how to make a baked potato.<\/p>\n

I love questions from readers and will do my best to address any questions or concerns that you might have. So of course I can talk about how to make a baked potato! This method works for me every time and always presents a potato baked to perfection.<\/p>\n

Andrea’s Perfectly Baked Potatoes<\/strong><\/p>\n

This is a method more than it is an exact recipe, keep that in mind as you follow along.<\/p>\n

Preheat your oven to 400 or 425 degrees.\u00a0 HOT! This works for one potato or several potatoes, the amount doesn’t affect the outcome nor the cooking time.<\/p>\n

Scrub your potatoes so that the skins are clean and most of the dirt is gone.\u00a0 You will need a sheet of foil large enough to wrap the potato in.\u00a0 With a knife, poke holes in the potato. You will want a few good holes around the potato.\u00a0 The reason for this is because potatoes have a huge water content and by poking holes in them, that allows steam to escape the potato as it cooks.\u00a0 If you don’t do this, you risk the potato exploding on you.<\/p>\n

This is not the desired result we are looking for.<\/p>\n

Once you have holes poked in the potato, rub it down with a little bit of olive oil.\u00a0 Then sprinkle it with salt, pepper, and garlic powder.\u00a0 If you’re feeling funky, toss some grill seasoning on there as well.<\/p>\n

Wrap the potato up in the foil and then place the potato right on the cooking rack in the oven.\u00a0 The rack should be in the middle of the oven and the potato should be in the middle of the rack.<\/p>\n

Bake for about one hour. If the potatoes are really large, it might take slightly longer than that.\u00a0 To test doneness, remove from oven, unroll the foil and poke with a knife.\u00a0 The knife should go in cleanly with no resistance.<\/p>\n

When they are done, remove from oven, unwrap and place on plates.\u00a0 Eat and enjoy!<\/p><\/blockquote>\n

\"\"<\/a><\/p>\n

Top baked potato with your favorite toppings and enjoy!<\/p>\n

By wrapping the potato and rubbing it down with some oil, that helps the potato steam cook. This provides a really fluffy and creamy inside texture.\u00a0 Because the oven is so hot, this helps crisp up the skin and speed along the cooking process.<\/p>\n

Seasoning the skin creates a lovely smell as it bakes and gives the skin a little umph when you eat it.\u00a0 Feel free to play with the seasonings and use what flavors you like.<\/p>\n

Have fun guys, and remember, always play with your food!\u00a0 Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Recently, we discussed the baked potato bar and how it provides a great side dish to a meal.\u00a0 Everyone can pick their own toppings and you can get creative with those as well!\u00a0 In the comments, Monica asked me if I would explain how to make a baked potato. I love questions from readers and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58,51,34],"tags":[16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-3zo","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/13726"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=13726"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/13726\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=13726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=13726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=13726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}