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09-30-2019 05:34 AM
Making baked potatoes isn’t difficult, but here are the tips that made the most difference.
When you take those piping hot spuds out of the oven, push open that crispy, crackly, perfectly-salted skin, and drop a little butter into the lightest, fluffiest baked potato you’ve ever made, you’ll silently thank Jo and her Cornwall aunt. And you’ll know — as I now do — there’s really no other way to bake them.
09-30-2019 06:48 AM
Thanks for the tips....we eat potatoes regularly and baked is my favorite. I always poke the potato, but I'm going to try the cross suggestion. (I make a mushroom gravy frequently for topping.)
As an aside, I don't eat fast food and when I'm caught out hungry without snacks, Wendy's has very fluffy baked potatoes. One or two of those treats and I'm revived and happy! (I eat 'em plain or with salsa.)
09-30-2019 07:53 AM
This baking method really is different to me, @cherry ! Thanks for posting!
But, at those steak places, I find the fluffy potatoes are kind of dry. I thought it was the type of potato they use. It might be that, as well as this method.
I always use goldens and I never poke holes, but wrap them tightly in foil and into the oven on the rack @400 degrees for a good hour. No, they are not fluffy, but they come out moist. Also, the skin has been scrubbed, so that becomes edible, providing extra nutrition.
09-30-2019 10:41 AM
I have always baked them this high and long except poke holes. BUT I bake them a long time and I want the skin to be really crispy and crisp a little into the potato.
I push the ends together when I open them and they are fluffy and good, and the skin and crispy part is the treat. I use salt or sour cream, just about 2 teaspoons full, and salt, sometimes salt only.
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