Tips for Baking Potatoes
Since I started looking into the issues with microwave cooking, I’ve basically decided to let it go. I don’t think I’ve used it now for over a month and at this point I can honestly say I don’t miss it at all. But one of the hardest things for me to remember to do was to put the baked potatoes in the oven an hour before dinner. Three minutes in the microwave had just been to easy!
I’m getting better at remembering, and I’ve also learned a few things along the way.
1. When picking potatoes to bake, it’s best if they are all the same size as they’ll get done at the same time. Once the potatoes begin sprout – they start to get soft and don’t taste as good, so try and bake them before they do. And don’t pick potatoes that look a little green!
2. Wash them well as you’ll be eating the skins!
3. Prick them a few times on each side with a knife or fork to allow stem to escape during baking.
4. Don’t wrap them in foil – this essentially “steams” the potato, not bakes them.
3. Rub with extra virgin olive oil or butter for crispier (and yummier!) skins. {you can sprinkle with salt to for extra yumminess}
4. Bake at 350° for about an hour (or at 400° for 45 minutes for crispier skins).
5. To speed cooking – place a stainless steel baking pin. This cuts my cooking time by about 25%!!
7. If you remember to – turn them over about halfway through.
8. They are done when the internal temp reaches about 210° or they are easily pierced.
Now, for those of you who are not home to put potatoes in an hour before dinner, or just want dinner prep to go a bit easier, you can also make potatoes in the crock pot. Most instructions out there on the web include wrapping them tightly in aluminum foil, but since I have an aversion to using aluminum directly on my food, I did a bit more searching and found this you tube video that includes just a bit of water: Crockpot Baked Potatoes
Disclaimer – I have not yet tried this method, but I’m thinking this would be a great way to have Sunday lunch started while we’re at church!
So do you have any other great tips I haven’t figured out yet?
This post is linked to: Works for me Wednesday and Real Food Wednesday
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Cutting toddlers food
I’ve made the comment before that it’s so much easier to cut baby/toddler food with a pizza cutter. Especially for things like pancakes, eggs, and sandwiches.
But I forgot to tell you I use scissors for pasta!
It works fabulously for cutting spaghetti, chicken, veggies, and anything else not ‘flat’.
This post is linked to:
Kitchen Tip Tuesday @ Tammy’s Recipes
