How do you make baked potatoes?

Answer 1

How to Bake Potatoes
Steps
1
Step One
Preheat oven to 400 degrees F.
2
Step Two
Scrub potatoes under warm water using a vegetable brush.
3
Step Three
Click to enlarge
With a fork, poke holes about 1/2 inch deep in each potato. (You only need to do this three or four times.)
4
Step Four
Place the potatoes on the oven's middle rack, spaced evenly. Do not wrap them in foil.
5
Step Five
Bake about 1 hour. Smaller potatoes may take less time. Larger potatoes may take more time. You want the potato nice and soft.
6
Step Six
After about 40 minutes, poke the potatoes with a fork to test their progress.
7
Step Seven
Click to enlarge
When tender, carefully remove the potatoes from the oven, cut lengthwise and serve immediately.
8
Step Eight
Click to enlarge
Top potatoes with salt and pepper, plus butter, sour cream, chopped chives or other toppings of your choice.
Tips & Warnings

* Pricking the potato allows steam to be released from the inside during cooking; if you don't prick it, you risk the potato's exploding.
* Some people advise baking a potato halfway before poking holes in it. This keeps the steam inside the potato for a while and may cook it faster. However, you risk the potato's exploding before you prick it.
* Peeled whole potatoes should be boiled, not baked.
* Potatoes can also be "baked" in a microwave oven. Follow steps 2 and 3, then set the potatoes on a paper towel in the microwave and cook on high for approximately 5 minutes per potato. These don't taste as good, though!

http://www.ehow.com/how_2646_bake-potatoes.html

Answer 2

I personally like mine with the skin soft. Clean, dry and pierce the potatoes. Wrap each in foil. Bake at 375 in a preheated oven for about an hour, or until a fork goes through easily (larger potatoes will take longer). With this method, even if you don't check at exactly an hour, they don't overcook and stay moist.

Answer 3

Because electricity is so high in HI, I use a microwave oven.

I stick the potato with a fork all the way around and then wrap it tightly in a paper towel and cook it six to eight minutes depending on the size of the potato.

It isn't as good as potatoes done in an oven but it save electricity and doesn't heat up the house as much.

Answer 4

It roughly halves the cooking time and fuel costs if you microwave the potatoes first, for about 5 to 7 minutes depending on size and quantity. This also helps to ensure that they are fully cooked inside. (But don't microwave for too long, otherwise they will be overcooked inside.) Then bake them in a fairly hot oven (see other replies) until a fork goes through them easily and the outside is crisp. I think they are best served with butter or olive oil margarine and sea salt.

Answer 5

The Baked Potato

1 large russet potato
Canola oil to coat
Kosher salt

Heat oven to 350 degrees and position racks in top and bottom thirds.
Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil.
Sprinkle with kosher salt and place potato directly on rack in middle of oven.
Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.
It will pop right open.
But watch out, there will be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Baked Potato

2 large Idaho baking potatoes
1/2 cup sour cream
1 tablespoon chopped chives
2 tablespoons cooked and crumbled bacon
3 tablespoons grated Cheddar cheese

Preheat oven to 425 degrees. Prick potato all over with a fork and bake 1 to 1 1/2 hours, depending on size, until center is tender and cooked through and skin is crisp. To serve, split open and load it up.

Twice Baked Potatoes

4 pounds large firm potatoes (about 10)
1 (12-ounce) container sour cream
1/2 cup chopped green scallion onions
1 tablespoon chopped fresh basil
3 Italian tomatoes, chopped
1 rosemary sprig, chopped
12-ounces cheddar cheese, grated
2 tablespoons chopped fresh parsley

Preheat oven to 350 degrees F.
Scrub the potatoes.
Pat dry with paper towels.
Bake potatoes for 45 minutes.
Remove from oven and place on a cutting board.
Let cool for 30 minutes.
Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat.
Put the pulp into a large bowl and add sour cream, scallions, basil, tomatoes and rosemary.
Mix together until you have a smooth texture.
Stuff each potato with stuffing.
Sprinkle with cheddar cheese and parsley.
Place in covered barbecue and cook for another 15 minutes. Remove with barbecue tongs to serving tray and serve hot.

hope these help. enjoy.

Answer 6

First of all, make sure you poke a few holes in each potato to make sure the air has a place to escape. There's nothing messier than exploded potato all over your oven. Trust me. Then wrap each potato in foil and place in oven 400 degrees for 35-45 mins depending on the size of potato. Serve with your fave toppings...sour cream, chives, bacon, or just plain 'ol butter and salt. enjoy!

Answer 7

Bake em
duh

Answer 8

whole baked potato.....pierce your potatoe with a skewer wrap in foil and bake in oven until tender
baked potatoe...peel off the skin cut in half, place on a plate and pre cook in microwave with cling wrap over the top....then put on baking tray spray with oil and bake for about 20min on 200 degrees

Answer 9

I rinse them off, poke a few holes with a fork, and bake them in the oven for 1 hour at 450 degrees. This makes the skin nice and crunchy. I also grill them on the BBQ for about 1 hour as well -- turning them often.

Answer 10

wash well poke with fork 4 or 5 times
wrap in foil and bake at 350 for 2 hrs