Best Baked Potatoes

I never thought I anyone needed a recipe for Baked Potatoes until I tried this method. Now I'm hooked and it's the only way I'll ever want to make baked potatoes again! Baked Potatoes honestly don't get any better than this.

Baked Potatoes

So what makes these baked potatoes so special? This cooking method produces an incredibly fluffy melt-in-your mouth interior and a crispy, nicely salty, slightly browned exterior.

They are the best baked potatoes I've ever had! Thanks to Cook's Illustrated for creating such a simple yet genius recipe.

What Sets These Baked Potatoes Apart from Any Other?

A few simple steps are what turn a good baked potato into a great baked potato.

• The quick salt brine. It adds great flavor to the skin and even seeps into the potato a bit in the areas where pierced.
• Using high heat. That 450 degree temperature prevents leathery skin.
• Taking the temperature with an instant read thermometor. Taking the temperature of a potato? Yes, 205 degrees is the ideal temperature for a fluffy interior (then you'll baste add just 10 more minutes to that).
• A light basting of vegetable oil crispens up the skin. But only add at the last 10 minutes or you'll end with soggy skin. (The brine and basting is why you need to use that baking sheet and and wire rack).
• Cutting the potatoes open immediately after baking. Otherwise they'll sit and steam inside and become heavy. The fluffy interior is everything I'm telling you.

One more thing I ought to mention is that you want to use potatoes that are very similar in size so they'll finish up at the same time. Read More »