Do you know how to get a mashed potato texture in your baked potato....before you cut it open?
It starts with the perfect baking potato. The Russet potato.
The potatoes are scrubbed clean and patted dry. I prick them all over with a fork or a paring knife, to allow the steam to escape while baking.
I don't want an exploded potato in my oven, although my boys would love that...
If you want soft potato skins, rub 'em with butter or shortening OR cover with aluminum foil.
Me? I like the crispy skins....yum! The skins have a lot of nutrients, plus fiber ~
I bake my potatoes in a 425ºF oven for 40-60 mintues, depending on how large they are.
Are you ready for the secret?
Did you know that a large, baked potato, with skin on, has only 278 calories, with only 3 calories coming from fat?
Be careful of what you put on your baked potato. Me? I like a little pat of whipped margarine...
I love what you put on - plus a smidge of green onions. Very mild, but delicious!
ReplyDeleteI wish I could say I keep my calorie count low on my baked potato, but I can't. Nothing like a pat of real butter melting on top with some real bacon bits and grated cheese, some green onions, salt and pepper, oh and sometimes if I am feeling especially sinful, sour cream! I do love my potato!
ReplyDeleteNow I am hungry;)
I love butter, salt, pepper and sour cream or cheese.
ReplyDeleteHow we get fluffy potatoes is to pound them on the counter after removing them from the oven. Your way is less aggressive!
Shari, you're just keepin' it real!
ReplyDeleteSalsa and a little bit of cheese is what I use to like on potatoes. I haven't had a potato in 6 years.
ReplyDeleteI have been so busy, with no time to be on FB or much blogging. So, I missed this post, earlier. Frieda, you are so smart! I never, ever knew this tip. LOVE IT!
ReplyDeleteI wonder if it works with microwaved potatoes, since that's usually how we cook ours. (Two toddlers and me pregnant means there is zero patience for hour-long potatoes. LOL)
ReplyDelete