Tired of baked potatoes that are hard and lackluster?  America’s Test Kitchen came up with this new time and temperature formula that produces delicious, fluffy potatoes.   Kind of like mashed potatoes in a package.

4  russet potatoes (7- to 9-oz. each) , unpeeled and washed
1 T.  vegetable oil
Kosher salt

NOTE:  Open up the potatoes immediately after removal from the oven so steam can escape

Lightly prick potatoes with fork in 6 places
Adjust oven rack to middle position and heat oven to 450 degrees

Dissolve 2 T.  salt in 1/2 c. water in large bowl
Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened
Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour

Remove potatoes from oven and brush tops and sides with oil
Return potatoes to oven and continue to bake for 10 minutes

Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato
Using clean dish towel, hold ends and squeeze slightly to push flesh up and out
Season with salt and pepper to taste.
Serve immediately.

 

Recipe from America’s Test Kitchen

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