18 - Practice Recipe: Baked Potato 🥔

  
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📍 Introduction

Potatoes, arguably the most popular & classic root vegetable, make a great base or side for lunch or dinner. Additionally, they are incredibly easy to make. However, they require more time than many other dishes. Plan to prep for ~5 min but wait for ~1 hr for potatoes to cook 

🧂 Ingredients/Gear

  • Potatoes (Russet ideal to start) 

  • Baking sheet/pan

  • Oil (optional) 

  • Salt (optional) 

✔️ Instructions: 

  1. Preheat oven (350-425°)

  2. Wipe or scrub off dirt 

  3. Pierce with a fork ~5-10 times (this allows steam/pressure to release) 

  4. Coat in olive oil & salt (optional) 

  5. Place in oven, either directly on the rack, or on a pan. 

  6. Remove when internal temp = 205-210°F, usually after ~45-90 min. Pierce with a knife to ensure they’re fluffy & tender. 

📝 Notes, Tips & Tricks

  • Popular toppings: butter, sour cream, chives, bacon bits, broccoli, cheddar cheese, scallions, black beans, salsa, lentils, chili 

  • For extra crispy skin, remove ~10 min before done & brush on some canola oil; return to oven

  • Cooking time varies by size of spud

  • For a "roasted" baked potato, coat lightly with olive oil and salt before baking

  • For Sweet Potato wedges: slice lengthwise, coat in olive oil & salt/pepper, bake for ~20 min, or until edges brown 

  • Spices can be added before baking for a little color (e.g., cumin, turmeric, smoked paprika) 

  • For ultimate fluff, open by creating a dotted line across the top with a fork. Then crack the potato open with your hands, squeezing to break up the inside  

  • If cooking more than 4 potatoes at once, extend cooking time by ~15 min.

  • Potatoes are the perfect companions because they can successfully roast in a wide range of temperatures, so throw them in alongside other items you’re roasting. 

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