{"id":21866,"date":"2019-09-15T12:40:41","date_gmt":"2019-09-15T09:40:41","guid":{"rendered":"http:\/\/192.163.207.100\/~timesku1\/news\/?p=21866"},"modified":"2019-09-15T12:47:42","modified_gmt":"2019-09-15T09:47:42","slug":"bake-a-potato","status":"publish","type":"post","link":"https:\/\/timeskuwait.com\/news\/bake-a-potato\/","title":{"rendered":"Bake a potato"},"content":{"rendered":"<p>You can prepare a potato in countless ways\u2014from pan-roasting to squashing\u2014but the easiest, by far, is baking. Though any given supermarket will sell a more modest selection, there are hundreds of potato species out there, distinguished by color, shape, and, most notably, starch content. Generally speaking, you can break down potatoes into three categories: high starch (also known as baking potatoes), medium starch (also known as all-purpose potatoes), and low starch (also known as waxy potatoes).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21870\" src=\"http:\/\/192.163.207.100\/~timesku1\/news\/wp-content\/uploads\/2019\/09\/baked-potatoes-33.jpg\" alt=\"\" width=\"467\" height=\"700\" srcset=\"https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2019\/09\/baked-potatoes-33.jpg 467w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2019\/09\/baked-potatoes-33-200x300.jpg 200w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2019\/09\/baked-potatoes-33-280x420.jpg 280w\" sizes=\"auto, (max-width: 467px) 100vw, 467px\" \/><\/p>\n<p>Potatoes with lots of starch and little moisture\u2014namely, russets \u2014are many cooks\u2019 go-to pick for baking. Russets are best for baking whole because they turn out fluffy and moist with thick, crisp-chewy skin.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21871\" src=\"http:\/\/192.163.207.100\/~timesku1\/news\/wp-content\/uploads\/2019\/09\/The-Perfect-Baked-Potato-3.jpg\" alt=\"\" width=\"467\" height=\"700\" srcset=\"https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2019\/09\/The-Perfect-Baked-Potato-3.jpg 467w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2019\/09\/The-Perfect-Baked-Potato-3-200x300.jpg 200w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2019\/09\/The-Perfect-Baked-Potato-3-280x420.jpg 280w\" sizes=\"auto, (max-width: 467px) 100vw, 467px\" \/><\/p>\n<p><strong>How to bake a whole potato in the oven<\/strong><\/p>\n<ul>\n<li>Heat the oven anywhere from 204\u00b0C to 232\u00b0C. It goes without saying: The former will take longer, the latter will go quicker. Anything below 204\u00b0C will yield a subpar skin texture and anything above 232\u00b0C will risk a burnt outside and undercooked center.<\/li>\n<li>Rinse and scrub the potato. Spuds come from the dirt\u2014which is to say, they are dirty. While some potato recipes call for peeling, whole potatoes should be baked skin-on. Not only does this naturally insulate the flesh, but it turns into an A+ crust.<\/li>\n<li>Prick the potato a few times with a fork or paring knife.<\/li>\n<li>Bake the potato directly on an oven rack. Think of this as the low-key approach, no special equipment or additional ingredients needed. The potato is done when a knife easily pierces the flesh, with little resistance.<\/li>\n<li>Oil and salt the potato, then bake on a sheet pan. An unoiled potato still turns out crispy skin, but it cannot be salted (because there is nothing for the salt to stick to). Rubbing the potato with a small amount of neutral-flavor, high-heat oil (such as canola) means you can salt it all over, creating a well-seasoned crust that\u2019s as addictive as the fluffy middle. The potato is done when a knife easily pierces the flesh, with little resistance.<\/li>\n<li>Immediately cut the potato open, dress up, and dig in. Use a small, sharp knife to cut a 1-inch or so slit in the top of the potato, then carefully squeeze it from both ends to fluff up the interior. Top with whatever you want, then eat hot.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21869\" src=\"http:\/\/192.163.207.100\/~timesku1\/news\/wp-content\/uploads\/2019\/09\/baked-potato.jpg\" alt=\"\" width=\"700\" height=\"467\" srcset=\"https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2019\/09\/baked-potato.jpg 700w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2019\/09\/baked-potato-300x200.jpg 300w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2019\/09\/baked-potato-696x464.jpg 696w, https:\/\/timeskuwait.com\/news\/wp-content\/uploads\/2019\/09\/baked-potato-630x420.jpg 630w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p><strong>The best b<\/strong><strong>aked <\/strong><strong>p<\/strong><strong>otato <\/strong><strong>t<\/strong><strong>oppings<\/strong><\/p>\n<ul>\n<li>Butter pat. Bonus points if the butter is salted and at room temperature.<\/li>\n<li>Grated cheese. Preferably something sharp and intense, like cheddar or aged Gouda.<\/li>\n<li>Sour cream or Greek yogurt. Preferably whole-milk yogurt, which has creamier, richer flavor.<\/li>\n<li>Fresh herbs. Especially finely chopped chives or scallions.<\/li>\n<li>Tuna, chickpea, or egg salad. To turn a baked potato into a meal, treat it like toast and top with something hearty. Even better with a tuft of baby arugula and squeeze of lemon on top.<\/li>\n<li>Guacamole. Avocado potato is the new avocado toast.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>You can prepare a potato in countless ways\u2014from pan-roasting to squashing\u2014but the easiest, by far, is baking. Though any given supermarket will sell a more modest selection, there are hundreds of potato species out there, distinguished by color, shape, and, most notably, starch content. Generally speaking, you can break down potatoes into three categories: high [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21868,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[1465,1467,1456,1466,1468],"class_list":["post-21866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-bake","tag-cooking","tag-food","tag-potato","tag-skill"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bake a potato - TimesKuwait<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timeskuwait.com\/news\/bake-a-potato\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bake a potato - TimesKuwait\" \/>\n<meta property=\"og:description\" content=\"You can prepare a potato in countless ways\u2014from pan-roasting to squashing\u2014but the easiest, by far, is baking. Though any given supermarket will sell a more modest selection, there are hundreds of potato species out there, distinguished by color, shape, and, most notably, starch content. 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