Photo by David Bishop
Light and Fluffy baked potatoes are not just great platforms for rich creamy butter and anything else you choose to put on them, they are beautiful and delicious in themselves. Achieving the quintessential textural potato pleasure is quite simple but often not done well. After decades of doing baked potatoes for photography and television, I have a very straight forward formula.
- Arrange your oven racks toward the center of the oven.
- Pre-heat the oven to 400’F
- Wash the potato skins and do not puncture them.
- Bake the potatoes for 30 minutes.
- Turn them over and bake for another 30 minutes or until they are soft and give easily to the touch.
- Remove potatoes from the oven and roll them on a hard surface to loosen their interior texture.
- Using a fork, starting at one end of the top of the potato, penetrate the skin and flesh in a downward motion to the ends of the tines and with your thumb push against the potato and fork as you pull the fork towards you and your thumb. Continue this motion all the way around the potato top until the entire top of the potato is opened. I use a cocktail fork for more petite petals. Gently squeeze the potato to open it more. Fluff the interior of the potato with the fork. Insert a butter pat, letting it melt.
- Salt and pepper to taste. Serve and enjoy.