Perfect baked Potato
Salt and pepper
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
1 tablespoon ghee or Olive oil
1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.
2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.
Why You Shouldn’t Microwave
A microwave might seem like a fast way to “bake” a potato, but we found two reasons why it’s actually the worst approach. First, microwaves heat foods very unevenly, so some parts of the potato might rapidly reach 205 degrees while others get to only 180 degrees. Second, rapidly heating a potato causes pressure to build and cell walls to burst, releasing starch molecules that glue together the broken cell walls.
Pre-cooking your vegetables before roasting them is the best way to make them caramelized, yet tender. You can either parboil your produce in water or stick to the single sheet pan prep and steam roast your veggies first, as recommended by Spoon University. By steaming the veggies before roasting them, your produce will retain its moisture instead of drying out.
In order to do this, preheat your oven to 375 degrees Fahrenheit. Then, chop your veggies into uniform-sized pieces and line a sheet pan with foil. Spread your veggies in a single layer on the pan and season with salt, pepper, and olive oil, and consider adding a few splashes of vinegar to give your roasted vegetables an extra kick. Cover the vegetables with a layer of foil and steam for half of the cooking time with the foil on. Remove the foil and uncover for the second half of the cooking time to allow the vegetables to roast and caramelize.
While this method will work for roasting nearly any vegetable, keep in mind, that cook time will vary depending on the type of produce you’re roasting. Root vegetables like beets, potatoes, and carrots may take up to 45 minutes, while thin veggies like asparagus and green beans only take 10 to 20 minutes, per The Kitchn.
Potatoes are a versatile ingredient in cooking. They can be baked, mashed, fried, boiled or added to roasts, soups, and stews. However, it’s important to know which potato to use in a recipe that will give it the best texture and its own distinct flavor, per Spruce Eats. And if you thought all potatoes were the same, settle in to learn something new.
Most potatoes can be put into two categories — waxy or starchy. Higher starch content can break down or become creamier and they’re best used when making mashed or baked potatoes. Waxy varieties are the types of potatoes that will hold up better to boiling in water, like when you’re making potato salad. Speaking of the popular side dish, nothing is worse than biting into potato salad and getting a mouthful of mushiness. If this is something you’ve struggled with, before you give up on preparing potato salad from scratch, try adding a bit of vinegar to your pot of water.
How vinegar helps potatoes keep their shape
In Our Steps/Shutterstock
Once you’ve determined that you’re using the correct type of potato for boiling, adding vinegar to the pot of water will help them retain their shape. This hack provided by Home Cook World calls for boiling potatoes for 30 minutes and adding a bit of salt and a dash of vinegar to your boiling water at the 13 minute mark. Why is vinegar helpful?
According to Eating Expired, vinegar makes potatoes form a thin crust on their outer layer. This crust is what’s necessary to help them keep their shape and not become mushy or fall apart. Also, it’s important to note that there’s no specific type of vinegar that’s better at this over another. Eatwell 101 reports that using white, apple cider, or red wine varieties of vinegar all work well to keep potatoes in tact.
The next time a recipe calls for boiled potatoes, try adding vinegar to your pot of water to keep your potatoes firm and ensure your recipe is a success.
November 10, 2020
In our series “Simple Steps to Sustainability,” experts from around the world give us their tips and tricks on how to live more sustainably.
Sustainable living is hard enough, now add the pressures of a global pandemic and all bets are off.
So we tracked down some experts and asked: What can we do to reduce waste?
“The single biggest source of waste that goes to municipal landfills is wasted food,” Peter Wright, the Assistant Administrator of the EPA’s Office of Land and Emergency Management, told Newsy.
“If food waste was a country, it would be the third biggest polluter after the U.S. and China,” Lucie Basch, the co-founder of Too Good To Go, said. “It’s 50% of people who don’t even know that there are several dates. The ‘best before’, for example, means that the quality is going to be perfect until that date. But it doesn’t mean after that date you can’t eat the product anymore.”
“To reduce your waste, you want to start looking at refusing taking things you’re going to have to throw away in the first place,” Alexander Furey, the founder of Zero Waste Mindset, said.
“Stock up on maybe some pantry staples in such a way that rather than getting a bunch of small bags of things wrapped in plastic, you could get one thing that you then divide up among your community,” Jocelyn Quarrell, the CEO and owner of Go Box, said.
“Maybe doing a waste audit of your home,” Furey said. “And every time you put something in the black bin, in the rubbish bin, write down what you put in. And then after a week, go back and look at your list and see if you can see patterns of the kinds of things you’re throwing away.”
For more videos on how to live sustainably, visit newsy.com/sustainability.
3 tablespoons distilled white vinegar
3 tablespoons sugar or honey
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
2 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill.
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce.
By Sheela Prakash thekitchn.com
If you jump across the pond to England, you’ll find baked potatoes just about everywhere, but you might not recognize them at first. That’s because they’re called jacket potatoes (which, TBH, is just about the cutest name there could be).
The difference isn’t just the name, however. The Brits take great care when it comes to their potatoes — and the results really are much crispier on the outside and fluffier on the inside than the typical American variety. A few years back, Joanna Goddard, of Cup of Jo, called out just how gloriously perfect English baked potatoes are and shared some tricks, straight from her aunt in Cornwall. Ever since trying them, my baked potato game has gotten a lot better.
Read the post: How to Make English Jacket Potatoes from Cup of Jo
Making baked potatoes isn’t difficult, but here are the tips that made the most difference.
- Slice them first. Like most Americans, I typically poke holes all over the potatoes before baking them to ensure they don’t explode in the oven. But Jo suggests slicing a cross shape about 1/4-inch thick into each potato. This helps them release some steam, makes the interior more fluffy, and also makes them easier to slice into when they’re piping hot.
- Bake them for longer than you think. Many recipes (ours included) recommend baking potatoes for an hour at 425°F. Instead, Jo suggests baking potatoes at 400°F for closer to two hours. The potatoes won’t burn at this temperature and the long bake means the skin will be so crisp that it’s practically cracker-like.
- Return them to the oven. After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes. This helps to dry out the flesh further and makes it extra fluffy.
When you take those piping hot spuds out of the oven, push open that crispy, crackly, perfectly-salted skin, and drop a little butter into the lightest, fluffiest baked potato you’ve ever made, you’ll silently thank Jo and her Cornwall aunt. And you’ll know — as I now do — there’s really no other way to bake them.
By Kimberly Holland
All the ways you tank your ‘taters’
Baked potatoes sit atop the mountain of comfort foods. With a fluffy, melt-in-your-mouth interior and a crispy, salty skin, a perfect baked potato is a thing of beauty.
But for many people, the dream of the ideal oven-baked potato sits just out of reach. What should seem easy — baking a potato in a hot oven — can, and often does, return mixed results: gummy centers, slightly charred skins, or slippery, soggy skins.
No one will say they’re not edible, but could they be better? Yes. And if the steps to make them better are remarkably easy, there’s no reason to suffer sad, shriveled baked potatoes anymore.
Read on to see if you’re committing the 7 deadly sins against baked potatoes, and learn simple tips you can follow to make your next batch of oven-baked potatoes perfect.
1. You don’t dry the potato well.
You should certainly rinse the potatoes — we prefer russets — to remove any dirt and debris. You can even give them a quick scrub with a vegetable brush. But you need to dry the spuds well after the bath. Excess moisture on the skin can seep into the potato during baking and cause soggy skins.
Do be sure to prick a few holes into the skin, too. While the potato is unlikely to explode in the oven, no one is here to take risks with dinner. Err on the side of caution.
2. You wrap the potato in foil.
Don’t be ashamed if you do this — many cooks believe it to be the key to the perfect baked potato. But turns out you’re ruining the skin if you do this.
The ideal baked potato skin relies on a certain amount of dehydration and rehydration — we’ll get to that. If you bake in foil, all the moisture from the potato just circles back into the potato skin, which can leave you with a sad state of skin.
No, once you’ve washed and dried the potatoes, leave them be. No wrapping.
3. You don’t use a wire rack under the potatoes.
Potatoes need to cook all the way through, and the best way for that to happen is to make sure the hot air can get to the potato from all sides. If a potato bakes with one side touching a sheet pan, you’ll get a hard spot and possibly uneven cooking.
Place a thin wire rack inside a rimmed baking sheet. Line up your spuds, side by side, and place the pan into the oven. Make sure there’s a little room between each potato before closing the oven door.
4. The oven is too hot.
Low and slow—that’s the mantra of the Perfect Baked Potato. If you’ve got the time to spare, cook the potatoes at 300°F for 90 minutes. If you need to speed that up, bump it to 450°F for 45 minutes. (Note: Your baking time will vary depending on the size of your potato and how hot your oven runs.)
But don’t go hotter than that. There’s no victory in cooking potatoes at a temp greater than 450°F. They might be done a bit faster, but the high heat temp will leave you with overly browned skins that might even char in spots. And since the whole point of a perfectly baked potato is to have skins as delicious as the fluffy interior, there’s no charring allowed.
5. You don’t take the potatoes’ temperature.
You know when meat is perfectly cooked by measuring the internal temperature; the same is true for baked potatoes. Use a probe thermometer to measure the temp of your potatoes. You’re aiming for a temp in the sweet spot between 205°F and 212°F. Below that, the texture may still be too dense, and above that, it may become a gummy mess.
6. You baste first, not last.
Skip rubbing your potatoes in oil and salt until the end of the cooking time. That’s when they’ll deliver the most texture and flavor benefit for the spuds. If you oil them up early, the skins may not turn crispy. The salt, too, can run off the potatoes in the heat.
Instead, do a quick oil baste after the potatoes reach 205°F: Remove the pan from the oven. Brush with olive oil (or bacon grease if you have it) and a hefty sprinkle of kosher salt.
Return the pan to the oven for 10 minutes — the temperatures of the potatoes won’t climb more than 2 or 3 degrees in that time. The oil will crisp up the skins that were dehydrated during the long bake, and the salt will add delectable flavor.
7. You let the potatoes cool before cutting.
Unlike meat, potatoes don’t get better by resting. They need to be sliced open immediately. If you don’t, they will retain water from the still-steaming center and turn dense and gummy.
Quickly jab a serrated knife through each potato as soon as the pan has cleared the oven. Give them a gentle squeeze (with a hot-temp glove or towel) to create a vent.
Then you can gather all your fixings and call the family to the table. The potatoes will have cooled just enough by the time everyone gathers around to enjoy dinner — and marvel at your perfectly baked potatoes.
About Kimberly Holland
Kimberly’s favorite hobby is grocery shopping. Her second favorite hobby is realizing she already had two of the foods she just bought. Will bake. Won’t grill. Can caramel. Find her at khollandcooks on Instagram and on Allrecipes.
Keto, Paleo, Weight Watchers, Vegan, Vegetarian…all are belief systems. You need tradition Nutrition, healthy mix of fats, proteins and fruits and veggies! AND plenty of herb and spices, their depth of nutrition is amazing!
I came across an article this morning that promised a 3 Day Keto Diet Plan for under $30. You can read the article here-
Let’s do a Nutrition Breakdown!
Day One- Breakfast- 2 Eggs Baked in Avocado Halves
Lunch- Creamed Kale
Dinner- Pesto Zucchini Noodles
Yep, that is the whole day of food that they recommend! Absurd!
Nutrition- 1395 calories- way too low to meet your energy or nutrient needs.
66% Fat- too high!
12% Protein- too low.
Too low in zinc, Vitamin C, drastically too low in B12, too low in B1, B2.
Let’s look at Day 2; Breakfast- fasting, no food
Lunch- 4 cups roasted cauliflower with olive oil and lemon juice
Dinner – 2 eggs with spinach,Kalamata olives and some nut cheese.
Nutrition; 542 calories- absolutely ridiculous!
61% fat – too high, and most of the fat was monounsaturated fats (not healthy and will lead to sticky blood lipids)
16% protein- no where near enough!
44% of needed potassium, 30% of needed fiber, 19% of needed calcium (YIKES!!), 28% of needed iron, 18% of zinc, 10% of needed Vitamin C, 72& of Vitamin D, 45% of needed Vitamin A, ALL B Vitamins were less than half of what was needed per day!
You can’t restrict calories and be healthy. Period. You need a minimum of 1800 calories a day to meet your nutrient needs. Each meal should include a mix of raw and cooked foods. You need three square meals a day. It is ok to eat only fruits and veggies for a month to do a detox, but any more than that and you will develop nutrient deficiencies.
HERE is a perfect day, nutrient and calorie wise;
2 whole eggs (omelet) with mushrooms, onions, peppers, fresh salsa
1 teaspoon butter
½ cup blueberries, watermelon, bananas, or fruit salad.
Midmorning- 12 ounce smoothie with lots of Baby greens (preferably microgreens) *
4 ounces salmon
4 cups romaine lettuce
1 teaspoon olive oil
3 tablespoons balsamic vinegar
1/3 cup onions
1/3 cup black olives
1/2 cup shredded red cabbage
1 cup tomatoes
1 tablespoon walnuts
1/2 cup cucumber
6 ounces seafood, eggs or chicken most nights, mix it up with some other kind of meat as long as it’s totally organic! Beef once a month
1 sweet potato
2 cups spinach, Swiss chard, Beet greens, collards,
2 tablespoons onion
3 slices tomato
1 tablespoon butter
6 ounces red wine
I am offering a 6 Weeks Nutrition Class beginning January 16th at Riverside Park United Methodist Church. We will study the basics of nutrition; how to meet your nutrient needs, how to lose weight, how to shop, eat out and many tips as to meal planning and cooking. Class is limited to 12 students, so sign up today!
I will review food diaries between classes to help you get on track.
Here is the link to register- (sign up before the 9th and get $5.00 off. https://riversideparkumc.com/ministry/community-classes
High blood pressure affects more than a quarter of all adults. The condition, which is also known as hypertension, puts extra stress on blood vessels and vital organs. Making some diet or lifestyle changes could lower your chances of developing high blood pressure symptoms. These are the best foods add to your weekly shopping list, to reduce your risk of hypertension.
Pomegranate, or even pomegranate juice, could slash your caches of having high blood pressure, scientists have claimed. Drinking more than a cup of pomegranate juice every day for four weeks could lower both diastolic and systolic blood pressure, they said. It’s not entirely clear what causes the drop in blood pressure, but it’s believed to be caused by its high potassium and polyphenol content.
Beetroot juice could have a positive effect at reducing blood pressure, according to the University of California, Berkeley. “Beets naturally contain nitrates, which ease blood pressure,” it said. Its comments came after a 2013 study revealed beetroot juice could reduce blood pressure just six hours after drinking. The juice had a greater effect on men than women, the scientists claimed.
Just one or two servings of pistachios every day could lower blood pressure, studies have revealed. The nuts may help to dilate blood vessels, and thus, lower hypertension risk. Dark chocolate, or other cocoa products, may help to cut hypertension risk. “Consuming dark chocolate or cocoa products rich in flavanols was linked with some reduction in systolic or diastolic blood pressure among people with hypertension,” said Berkeley. “Other research has shown that polyphenols [especially flavanols] in cocoa products are associated with the formation of nitric oxide, a substance that widens blood vessels and eases blood flow.”
Olive oil could lower both systolic and diastolic blood pressure, researchers claimed. Women could benefit most by adding more olive oil to their diet, they revealed. Look out for olive oil with polyphenols for the biggest antihypertensive effect, said Berkeley.
Stay at your recommended weight.
Lower your sodium intake, avoid canned goods and processed foods.
Exercise more, stay active!
Avoid smoking and all alcohol
Follow a diet that meets all of your nutrient needs. You need 1800 calories a day from WHOLE FOODS!
Eliminate dairy and all grains.
Eat, vegetables abundantly, eat fruit, high quality proteins (preferably organic), nuts and seeds.