Baked Potato
Servings
1Serving size
1 6-ounce potatoThis recipe can easily be multiplied. Leftover baked potatoes are great in salads, or reheat gently.
Ingredients
| 6 ounces Idaho potatoes (1 potato) |
Instructions
Scrub the potato and place in the oven. Bake for 30 to 40 minutes until the potato gives slightly when you squeeze it.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Baked potatoes so simple, but there are many different ways to cook them. The main decision is whether to wrap or not. Foil traps the moisture and the potato steams while it’s baking making, for a moister flesh. If you bake them unwrapped the skin turns out crispier, and we think the flesh is fluffier.
Idaho potatoes are the best for baking. You can bake waxy potatoes like Yukon gold or red potatoes, but they will not have the same fluffiness as Idahos. If you are in a hurry, the microwave will cook your potato, but these dry out too much. You can cook it for 2 minutes on high prior to putting the potato in the oven and it will preheat the potato and shorten the cooking time by about 10 minutes. Of course, the Nutrition Facts don’t include what you put on top of your potato. Loading it down with butter will add a lot of calories. Try just a little bit of salt and pepper with reduced-fat sour cream and maybe some grated cheddar cheese.