Oven Rack Baked Potatoes Recipes

PERFECT BAKED POTATO

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

OVEN-RACK BAKED POTATOES

Steps:

• Preheat oven to 450 F degrees.
• If you are using young potatoes or potatoes with a clean skin, DO NOT PEEL, just scrub well; otherwise peel potatoes.
• Slice potatoes lengthwise to about 1/2 inch thick slices.
• Place in a large bowl; cover with cold water and let sit for about 5 minutes.
• Drain and pat slices dry with paper towelling.
• DO NOT RUB POTATOES WITH ANY OILS OR BUTTER.
• Place directly on middle rack in oven and bake for 20 minutes in preheated 450 F oven.
• Turn potatoes over and continue to bake for an additional 15 minutes or until cooked.
• Remove potatoes into a large bowl.
• Drizzle melted butter or margarine over potatoes; gently turn slices to coat.
• Serve with additional melted butter or margarine, a dollop of yogurt or sour cream and a sprinkling of chopped green onions or chives.
• If desired, you may wish to sprinkle sliced potatoes before baking with garlic powder or your choice of a spice.
• The slices will puff up and turn a nice medium-dark brown when baked.

BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
• When the potatoes are done, cut them down the middle and squeeze both ends. Place a slice of butter in the middle of the potato, sprinkle with salt and pepper and serve hot.

BEST BAKED POTATO

Steps:

• Heat oven to 350°F and position racks in top and bottom thirds.
• Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
• Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
• Place in a bowl and coat lightly with oil.
• Sprinkle with kosher salt and place potato directly on rack in middle of oven.
• Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
• Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.
• It will pop right open.
• But watch out, there will be some steam.
• NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.