America's
Test Kitchen: How to Make the Absolute Best Baked Potatoes
1⁄2
cup water
4
large russet potatoes
2
tablespoons salt
1
tablespoon vegetable oil
Using
a fork, poke six times to make holes into each large Russet potato.
Combine
salt and water. Roll each potato in liquid.
Transfer
potatoes to a wire rack on a baking pan. Place into oven.
Bake
in a preheated 450 degrees for 45 minutes to an hour. IMPORTANT:
Internal temperature should be 205 degrees to be done.
Test
temperature into the end of the potato and see that there is no
resistance. 205 to 212 degrees is the ideal range.
Brush
potatoes with 1 Tbsp. of vegetable oil and return to oven for 10
minutes to crisp skin.
Cut
an X in the top of the baked potato and using a dishtowel, squeeze
potato at each end to open the X and let steam escape.
Top
with butter or whatever toppings you prefer.
DO
NOT LEAVE POTATOES UNCUT/SPLIT -- EAT IMMEDIATELY FOR THE BEST
EXPERIENCE.
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