I love a good baked potato, smothered in butter and a little salt. I used to microwave them, then microwave them for a few minutes before baking them in the oven for a long time on high heat.
My method isn’t bad, says one potato expert, but there’s an even better way to ensure perfect cooking every time. I spoke to Mike Carter, CEO of Bushmans’ Inc., a fourth-generation potato farming company in Rosholt, Wisconsin. Carter has been in the potato business for more than 25 years.
“You might think that a baked potato is a baked potato, but it’s not,” Carter says. “To get the perfect baked potato, you have to be willing to put in the time.”
First, make sure to scrub your potatoes thoroughly. “We grow them in the dirt!” Carter says. “We scrub them by hand or with a soft brush under cold water.” Then, poke a few holes with a fork to let the steam escape.
Carter starts with a very hot oven (450°F). Bake the potato directly, without wrapping it in foil, for about 20 minutes. “I don’t like foil,” says Carter. “It cooks the potato a little faster, but it steams the potato and the skin doesn’t crisp up. We don’t like foil in my house. We like the skin crispy for a nice texture.”
After about 20 minutes, remove the potato from the oven, spray it with olive oil and sprinkle it with sea salt. Then bake it for about 25 minutes more.
There are a few ways to test for doneness. “My wife uses the oven mitt pounding method. If the meat yields, it's done,” Carter says. “I'm a fork person. If I can stick a fork in it without resistance, I know it's done.”
Then you have to open it up and add lots of butter and salt. “After cooking, in my opinion, the best way to prepare a potato is to mash it, it will open up and look nice,” Carter says.
Simple Recipes / Alison Bickel
When time is running out
This double-baking method described above is Carter's way of making the perfect potato when he has the time, especially if he has guests coming over for dinner and he wants it to look and taste great.
When time is limited, he takes a shortcut and replaces the initial baking with a few minutes in the microwave. He bakes for about five minutes, then sprays with oil and salt and finishes in the oven on high for about 20 minutes.
Carter says he's not a microwave snob and will sometimes fully cook a potato this way if he wants one quickly. “For lunch, I'll definitely microwave a potato and eat it. It takes about eight minutes, maybe 10 if it's a big baking dish.” Just remember to mash it or poke it with a fork to see if it's done.
How to Choose the Best Potato for Baking
When you look at the big pile of potatoes at the grocery store or farmers market, pick out the ones you like.
“As Americans, we shop with our eyes, and I’m not sure that affects the taste,” Carter says. “Misshapely produce will taste the same, but it will look a little different on the plate. I don’t think there’s anything wrong with ugly produce.”
What to do if potatoes have sprouted or have green spots? Green areas appear when a potato has been exposed to light. These parts may contain a natural toxin and consuming (large) amounts can cause gastrointestinal problems. It is best to cut off the green parts before eating them.
To keep potatoes for a long time, store them in a cool, dark place. Carter explains, “Our potatoes are stored in the dark in the basement.”
