Here’s an easy way to bake a perfect potato so that it’s golden brown, with crispy skins and soft and tasty inside. It’s simple and easy and depending on the size of your potato takes from 1 to 1-1/2 hours to do in the oven. Most baking potatoes are 11 to 12 ounces in size. If you choose a smaller potato, your baking time will be less. Just keep an eye while it’s cooking.
First, preheat your oven to 350 degrees. Next, take any kind of baking potato. The best for baking are Russet. I use Red and Yellow for roasting. You can also bake Purple potatoes, and Fingerling (these are small and make a better side dish) and Sweet – a favorite of mine. Make sure they are all about the same size this makes it easier for you to monitor their “doneness.” and make sure they are clean. Be careful not to skin them by scrubbing too hard. Then take a regular eating fork and working your way around each potato carefully, stab it deeply into the flesh. Do this all around the potato. This will allow the steam to escape during cooking. Pat each potato dry with a paper towel.
Next, take some olive oil or canola oil and very, very lightly coat each potato with oil by putting maybe ⅛ tsp into the palm of your hand and begin rubbing each potato until you have rubbed them all over with oil. Then very, very lightly salt each potato with either kosher or sea salt.
When the oven is preheated, arrange the potatoes on a shelf in the middle of the oven and place a pan under the potatoes to catch any dripping during their cooking process (especially when baking sweet potatoes).
As I mentioned, the potatoes will take about 1 to 1-½ hours to bake depending on the number and size you cook. The skins should puff up nice and golden-brown and crispy and when a knife is inserted it should be very soft on the inside.
So, there you go. Easy and delicious baked potatoes every time. As I mentioned above I even use this trick on sweet potatoes. YUMMERS!
Now, here are some ideas you might consider adding to your baked potato to give you a delicious, nutritious meal: Roasted veggies piping hot from the oven that you bake right along with your potato.
Cooked chopped broccoli, with sautéed mushrooms.
Try some chopped green onions, chopped tomatoes, black beans, vegan cheese or vegan cheese sauce, and perhaps a touch of Tofutti dairy free sour cream. The veggies and tasty extras you add to your baked potato are of course endless. Please don’t just add butter and call it good. Be creative! Get in some of the nutrient dense veggies that are so healthy for your body! You’ll be glad you did.
Makes about 2 cups
- 2 cups peeled, boiled, and mashed potatoes (requires about 2 – 2 1/2 medium potatoes)
- 3/4 cups peeled, chopped, and boiled carrots
- 1/2 cup nutritional yeast flakes
- 1 tablespoon extra virgin olive oil
- 1/3 cup water
- 1 tablespoon lemon juice
- 1 1/2 teaspoon salt
Boil the potatoes and carrots until they are tender, then place them into the blender. Mash pack the potatoes into the measuring cup. The carrots can be loosely measured.
Place all the ingredients into a blender (I used my Vitamix) and blend on high for 30 seconds or until the mixture is completely smooth. Serve immediately. Can be stored in the refrigerator for up to 1 week.