5 Ways to Bake a Potato

As I just learned how to bake a potato in the microwave (thank you Mom) I started thinking of other ways to bake a potato.  I had already done it a couple ways but didn't realize there were several:

• Microwave
• Oven
• Open Fire
• Toaster Oven
• Grill

Here I will break down how to do it for each method.  You'd be surprised how easy and quick in can be in some cases.  Now whatever you choose to put on it is up to you.  Sour cream, cheese, chives, bacon, etc... Add or leave out.  Depends on your tastes. 

The best potato for baking is a russet.  Start with a good sized russet.

Microwave

1. Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
2. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
3. Top with remaining cheese and sour cream, and serve.

Oven

1. Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat the oven to 425ºF while you're preparing the potatoes.
2. Scrub the potatoes clean. Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife.
3. Rub the potatoes with olive oil. Rub the potatoes all over with a little olive oil. It's easiest to use your hands, but a pastry brush also works fine.
4. Season the potatoes. Generously sprinkle the potatoes on all sides with salt and pepper.
5. Prick all over with a fork. Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.
6. Bake the potatoes. You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on an aluminum foil-lined baking sheet. Bake the potatoes for 50 to 60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. The potatoes are done when the skins are dry and the insides feel completely soft when pierced.

RECIPE NOTES

• • To cut down the baking time, microwave the potatoes for 3 to 4 minutes in the microwave before baking.
  • For softer skins, wrap the potatoes in foil before baking.
  • For extra-crispy skins, brine the potatoes. Stir 2 tablespoons kosher salt into 1/2 cup water until dissolved. Soak each potato in the brine. Drain and bake directly on the rack as instructed above. Brush with oil during the last 10 minutes of baking. 

Open Fire (fire pit, camp fire, etc)

Poke each potato several times all over with a fork. Smear each potato with 1 tablespoon of butter, then double wrap in aluminum foil, shiny side inward. Bury the potatoes in the hot coals. Allow to cook for 30 to 60 minutes until soft.

RECIPE NOTES

• • YES!  It's really that easy.  Depends on how the hot the fire is.  You could also cook it over an open fire like it's on a grill.  If you are using grates over the fire.  The difference is that would be a hobo packet because you typically would be adding onions and other stuff to it.

Grill

1. Start by selecting your potatoes. Pick equally sized Russet potatoes to get the most even cooking.
2. Preheat your grill on high heat about 15 minutes with the lid closed until the temperature reaches about 350º F.
3. Next, prepare your potatoes. Wash potatoes and prick all over with the tines of a fork. Pat dry then coat with avocado or another neutral oil. You can do this by pouring about 3 tablespoons oil in a wide, shallow bowl and turning the potatoes, one by one, to coat. Lift out and let excess oil drip off before transferring to next step.
4. Place a layer of Kosher or sea salt in another wide, shallow bowl. Transfer oil-rubbed potato to salt bowl and turn to coat completely in salt.
5. Wrap each potato individually in two layers of foiling, making sure there are no exposed spots. Place directly on the grill and shut lid. Cook about 30-40 minutes or until a skewer, inserted directly in the middle of the potato, pierces the potato with no resistance.
6. Remove from the grill and unwrap foil. Clean and recycle.
7. With a knife, cut a slit down the top of the potato then, covering your hands with a towel or potholder to prevent burns, press the ends of the potato in towards the center to open. Scrape flesh with a fork to fluff, if desired. Serve with lots of toppings!

RECIPE NOTES

• • Make sure your grill is properly preheated. See the section above for more detail.
  • Coating the potato in salt is optional but creates a lovely crisp and flavorful crust. I highly recommend it.
  • Prick your potato all over with a fork before microwaving to prevent any potato explosions.
  • If you need to open the lid to cook other items on the grill, expect the cooking time to take longer, like 40+ minutes. Try to keep the lid closed when cooking other items if possible. This allows the grill to function like an oven for the potatoes.
  • Wrap your potato in two layers of foil to really prevent flare ups or bare spots.
  • Buy equally sized potatoes to promote even cooking.
  • Microwave your potato for 4-5 minutes or until softened when squeezed (Making sure you use a towel or potholder to protect your hand). You can do this hours ahead and finish on the grill if desired.
  • Use a wide, shallow bowl to roll your potatoes in salt to easily crust the exterior.

Toaster Oven

1. Place the rack in position B and preheat the toaster oven to 400ºF on bake setting.
2. Scrub the potatoes thoroughly and dry.
3. Lightly rub each potato with ¼ teaspoon of the olive oil.
4. Use a fork to prick potatoes, about 6 to 8 times. Place directly on the rack and bake until soft and easily pierced with a knife, about 55 to 60 minutes. Remove from the oven.
5. To serve, pinch open the top, fluff the interior with a fork and serve topped with butter, extra virgin olive oil, margarine, or sour cream, as desired. Add kosher or sea salt and freshly ground pepper to taste.

RECIPE NOTES

• • You can substitute with sweet potatoes or yams for baking potatoes.