You can make the perfect baked potato on the grill, on an open campfire and even in the microwave. You can keep them that way by serving them with low-fat toppings such as plain, nonfat yogurt with chopped scallions, low-fat cottage cheese and chives, stewed tomatoes, steamed broccoli florets or julienned carrots, spicy mustard or salsa.īaked potatoes don't have to be done in the oven. By themselves, potatoes are low in fat and calories.Even frozen and canned veggies are topping winners. Great potato toppers include leftover stews, chili, cream-style soups, butter, sour cream, shredded cheese, crumbled bacon, gravy, chili and lightly cooked vegetables.
HOW TO BAKE A POTATO SKIN
This will enhance the appearance of the skin by reducing shriveling. If potatoes baked to doneness are being held for over 10 minutes before serving, wrap them in foil.However, be careful not to overbake, or the under-skin will dry up. If the potato is hard, bake it a little longer. Using a small paring knife, slice halfway through the potato lengthwise. Otherwise, continue cooking in 5-minute increments until the potato is soft. If the insides are soft and give under pressure, remove the potato from the oven. Use a fork to pierce the potatoes to see how soft they are. Using an oven mitt, carefully squeeze the potato to check for doneness. Let cook for 45-60 minutes rotating after 30 minutes. Place baked potatoes in foil directly on your oven rack. A baked potato is ready when a fork easily pierces its skin. Oven: To make a baked potato in oven wrapped in foil, preheat the oven to 450F.Don't exceed the recommended cooking time because potatoes will continue to cook after they're removed from the oven. Cook according to your oven's guidelines, turning potatoes once during cooking.Pierce, then wrap them in microwave-safe paper towels and place one inch apart on a microwave rack. To "bake" potatoes in the microwave, wash but don't dry them.Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the baking tray or oven rack.Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture. Do not wrap potatoes in aluminum foil for baking.Bake at 400° F for about one hour, or until tender.Prick potatoes with a fork before baking to shorten the baking time and to keep them from bursting.Always scrub potato skins well under cold, running water.Kept this way, they should last for several weeks. Store fresh, whole potatoes loose in a bin or rack (to allow air to circulate around them) in a cool (45° F to 50° F), dark place that is well ventilated.Choose potatoes with uniform shapes and sizes they'll cook more evenly.Avoid buying potatoes that are wrinkled, have begun to sprout or have green patches.14 more tips to make the best baked potatoes ever - tonight!
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