by Lisa Fillers

Created on: November 24, 2008   Last Updated: April 02, 2009

A "baked potato" is not truly a baked potato unless it is baked in the oven the old fashioned way. Many restaurants have adopted the practice of steaming the potatoes which they list as baked potatoes on the menu. This may result in the food reaching the dining area quicker. However, the process destroys the delicate texture inside that makes a baked potato so desirable to us. Others microwave the potatoes, destroying the texture of both skin and the inside portion.

A baked potato should have a tender, edible skin and be of a light, flaky, fluffy texture inside. This can only be accomplished by baking the vegetable in the protection of aluminum foil in the oven. A potato grows in the garden underground and most of the vitamins and minerals contained in the vegetable are found in the skin. Those who prefer to eat only the inside of a baked potato lose many of the nutrients.

To serve family and guests an excellent baked potato, begin by purchasing actual baking potatoes when shopping for produce. Baking potatoes are higher in starch than boiling potatoes and have a dry, mealy texture inside with a coarse skin. They are generally a longer potato than a boiling potato and most are of the Russet family. Most grocers will prominently list these potatoes as baking potatoes. Following the instructions below will produce an excellent baked potato.

1. Preheat the oven to 400 degrees Fahrenheit.

2. Do not overwrap the potato in aluminum foil. Use a smaller piece of foil folded diagonally. Lay out a piece of foil for each potato being baked. This will protect the potato skin but decrease the amount of baking time required.

3. Wash the potatoes under running cool water, using a scrubbing motion with hands to rid the skin of any dirt.

4. Check the potatoes for any signs of sprouts or bad places in the potato. Potatoes often have very tiny spots where the sprouts are beginning to form. This will not hurt the potato inside but gently scrape it away if you see it.

5. Use a sharp paring knife to cut a slit lengthwise on both sides of the potato to allow the steam from baking to escape. If the potatoes are oversized, cut two slits on each side.

6. Wrap the potato diagonally in the foil, making sure all the potato is covered by foil. Twist the excess foil protruding on each end of the potato. It makes a great tab to hold in order to reposition the potato during cooking and to remove the potato from the oven.

7. Bake the potatoes for 1 hour - 1 hour, 20 minutes, depending on the size of

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