The Baked Potato

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I've been using this recipe for a while now (big fan of Good Eats, btw, and just had a few notes...
-Scrub those skins squeaky clean! If a stiff bristled brush doesn't do it for you, use some baking soda. It'll rinse clean and leave no taste.
-Dry the potatoes thoroughly after washing, and again after poking them with the fork, otherwise the oil won't stick well.
-Canola oil works fine, but I think olive oil tastes even better. Either way, make sure you rub it into every nook and cranny for even heat transfer.
-If you don't have kosher salt handy, coarse sea salt is a tasty option, but table salt won't cut it!
An hour is the minimum cooking time based on a couple of average sized potatoes. If you have more, or you have large potatoes, allow for extra time. The great thing is, you can let these potatoes sit for up to 15 minutes after pulling from the oven and they'll still be piping hot when you eat them- big help when you're trying to get the rest of dinner plated at the same time. So just plan in the extra time, and if you don't need it, they'll still be good when everything else is done.

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After trying this recipe, and realizing how many years people I know have been messing up baked potatoes, I was shocked! It's so easy, it's really ridiculous! I refuse to accept anything less. A microwave is the last place a potato belongs. Classic Good Eats recipe.

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Thank you. Thank you, Alton. Anyone who doesn't give this a 5 star rating, either hasn't followed the directions to the letter or didn't use an oven thermometer to ensure proper temperature.

The potatoes are fluffy and come out perfectly every time. Love ya babe. Let's do lunch....... as long as you're cooking, that is.

Mariner.

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Altitude can affect cooking time. 1 hour in New York City will have a greater effect on the potatoes than 1 hour in Denver, Colorado. Get the perfect potato using your cooking guide that comes with your oven if your altitude is considerably above sea-level.

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It's in the oven as I type this, about 30 mins to go.

Anyone else have an issue with smoking up the house at all? Maybe I just used too much oil or something, but I had to open the windows and doors from the smoke emanating from the oven at first (No, it wasn't billowing black clouds or anything, but it was more substantial than steam for sure.....

Any ideas?

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who puts potatoes in the microwave?!! are you crazy!

Anyway I put some garlic and seasoned salt on mine, haven't cooked 'em yet, but I tasted the mixture and it seems spectacular!

My mom always made bakers and now that I'm livin on my own had to find out how it was done. And thankfully I was able to come across these simple guidelines!

Hope they turn out. The comments make me think they will!

:P

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perfect! i didnt have kosher so i used sea salt, also used extra-virgin olive oil instead of canola...best ive ever had, i had some extras and sauteed some spinach and served over remaining potatoes...outstanding!

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I made this baker with fresh steamed squash from a neighbors garden and smothered it with the cheese sauce (episode CE1A20 that is supposed to go with brussels. The whole family LOVED it! Thanks AB for another fab recipe. (No, I don't want to know how many calories that was!

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I love this potato. The oil and salt make the skins really good.

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AB has done it again. Another great, fab recipe that was easy : LOVE IT!