Back potatoes are my kind of girls food – they are affordable, nutritious and versatile. You can stuff them with everything you like; I love to use Taco meat or chilli, but I was also known to load them with butter and Greek yogurt that is served next to a hill made of damped broccoli.
The perfect cooking of baked potatoes can be a little difficult – sometimes they can become tight and rubber -like. To prevent this, some recipes indicate to take over the temperature of the potatoes, similar to meat. While I like this idea, I bake potatoes so that I don’t have to babysit anything in the oven or on the stove.
Then I discovered Martha Stewarts potato hack. It is known for many potato intel – including baking from Yukon gold potatoes for a creamy, almost butter -like interior – is one of her most remarkable tricks Beat a cooked baked potato on the counter.
Why Martha’s potato trick is genius
In Martha’s recipeThey sting a few times a few times before they brushed with oil and sprayed with salt and baking. As soon as you are more knife, you hold every potato with a clean kitchen towel and shatter it to the kitchen counter to releasing the fluffy inside and gently break the skin. You can feel how the meat crumbles when the switch hits.
Wait too long to open a moisture of the baking potato moisture and make the potato potatoes and rubber. So when you hit the potato on the counter directly after the oven, it breaks open and leaves the trapped steam that looks just enough from the inside to make it fluffy and light. The influence of the bang also breaks the meat.
Choose Russet potatoes for this trick – you have a high strengthening content and result in a softer, air -fermented center as more wax -like varieties.
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How to make Martha’s baking potatoes
To make marthas baked potatoes, you will first preheat an oven to 400 ° F. Then sting the washed and scrubbed potatoes with a fork a few times, brush them with olive oil and season with salt and pepper.
Place the potatoes directly on the frame and bake until they are drilled softly and lightly with the tip of a knife, 1 hour to 1 hour 15 minutes, depending on the size of the potatoes. As soon as they are removed from the oven, carefully snap a hot potato with a clean kitchen towel and hit it firmly onto the counter to flake up the meat. Repeat with the remaining potatoes.
How to enjoy baked potatoes
Back potatoes are best enjoyed immediately. Dig in while you are hot.
Apart from that, baked potatoes also taste great when they are fried the next day. After I had cooled at room temperature, I put it in an airtight container and store them in the fridge. Then I snap the potatoes, cut them into pieces and bring the pieces to make a delicious breakfast -Hash that is occupied with a liquid egg.
