by Meredith Davises

Created on: September 01, 2010   Last Updated: September 05, 2010

A hot baked potato surrounded by a cavalcade of butter, sour cream, cheddar, and greens is a superb meal or accompaniment with a fillet. A large russet potato is the most recognized baking potato because the skin bakes crisps and the flesh smooth and fluffy.

Direct dry heat ensures the perfect baked potato. Choose a potato that weighs approximately 3 / 4 pound and it will bake evenly in a 400-degree oven on the oven rack. Prick the skin three times on all sides and once on the top and bottom otherwise, the potato will burst when hot steam builds up inside the potato.

Bake one potato or a dozen spaced evenly on the oven rack centered in the middle of the oven. Allow an hour for baking. Place hot baked potato in a shallow serving dish and split the top for a hearty appearance. Serve with a rounded tablespoon of butter melting and dripping into the potato.

Have plenty of baked potato toppings on the table. Sour cream and cheddar cheese finish out a baked potato but a hot smoky cheese sauce is just as delicious. Crisp crumbled bacon pieces and French fried onion bits add more texture as well as sun dried tomatoes.

A baked potato need not start in the oven and microwaving potatoes partway can save time. After washing and pricking potatoes, microwave one to four potatoes at a time for approximately seven minutes. Transfer the hot potatoes to the oven and bake for 30 minutes.

Smaller russets bake very nicely in the microwave and finish in a baking pan in the oven. The dry heat gives a potato skin the desired texture and precooking these small potatoes in the microwave preserves the moisture inside that keeps the flesh smooth and fluffy.

These russets are also ideal for making twice-baked potatoes. Reduce the calories and enhance the flavor by brushing the potato skins with extra virgin olive oil. Sprinkle with seasonings of choice and broil until the skins are sizzling.

Mix the potato flesh with a modest amount of butter and preferred cheese. Plain yogurt is a reasonable substitute for sour cream. Enriched the flavor with green onions and chopped dried beef.

To save money, consider the options now available to serve a stuffed baked potato. Bake large russets for approximately 40 minutes, just long enough so that the potato cuts easily in half and the flesh scoops out from both halves.

It is an inexpensive meal and the stuffing appeals to many appetites. A stuffed potato is convenient, easy, and quick to prepare. A potato stuffing could simply be potato, chopped smoked meat, and sliced black olives tossed together and packed into the potato halves.

Be creative and season a potato before it bakes. It will come out of the oven smelling fresh with flavor that makes a difference when serving a baked potato. Wash the potatoes and score each side from top to bottom.

Cut a piece of aluminum foil to wrap around the potato. Brush the foil with olive oil and sprinkle with equal amounts of fresh chopped sweet basil, rosemary, and thyme. Place the potato on top of the herbs and wrap the potato loosely inside. Bake for about an hour in a 400-degree oven on the rack.

Bake a garlic potato just as easily. A fresh baked potato with an amazing aroma will compliment any meal and be a special request every time.

Baking a potato is quick and easy and it is profitable to keep a good supply of potatoes on hand.

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