I’m chronically ill, and sometimes there’s very little I can safely eat. Baked potatoes are lifesavers. Enough that my medication doesn’t make me sick, that I don’t get reflux, that I don’t need to eat again too soon, they have a lot of vitamins and minerals, they’re really something I’m thankful for. But it can be hard, when I can eat so few things. Even items I love can become difficult to swallow. The threat of getting really sick if I don’t eat enough or by a certain time really makes it a chore sometime. So honestly, thank you all from the bottom of my heart. This might be a minor deal for people, and really in my big picture it’s not a life changer, but it will make things easier for me and it more pleasant to get through my hardest days. I appreciate the video, and am making sure to send it to my parents (my mom has cancer on top of some of my inherited problems, so it’s important to try to coax her appetite when possible). This will help.
I could have written this post. My daughter and I also have difficulty eating anything. Carnation instant breakfast and potatoes are our go to foods. I'm not well enough to make soup so baked potatoes it is. My daughter likes sweet potatoes. I wonder how th iui s process would work for them. Yes, prayers for you and your family 🙏💖
I can't say much more. I've now tested this recipe eight times on 14 people. They all agree: this is a quintessential recipe. Cheers. Love it. We're eating these every few days. Thank you.
You call that the best ! Ah, Americans ! Mine are made the Italian and Greek way, using premium organic potatoes when they are in season, baked outside in the pizza oven, using olive seeds charcoal, than brushed with extra ultra mega cold pressed organic olive oil. We do it with minced spring onions, and basil, not lemon but (and this is the secret) organic Yuzu zest, with 1/4 organic fresh goat cheese, 1/4 organic feta cheese 1/4 organic REAL mozzarella, 1/4 organic REAL parmigiano, mountain salt (never sea salt) and fresh ground pepper and a bit of cayenne. And you never ever EVER , EEEEVVEERRRRRR serve them with butter, but always with olive oil. And if you are one of those who can't live without butter, then you use fresh french Brittany "pres sales" salted butter. The flavour of the four cheeses, the subtle aroma of the Yuzu (that's a Japanese mandarin-lemon), and more importantly the smell of a potato baked in a charcoal oven, will change your life forever! I was just kidding about the "Ah Americans", so don't take it personally. But you guys need to start cooking organic and stop using butter everywhere and go light on the salt and when you do use salt ALWAYS use mountain rock salt (Himalayan preferably). I'm not a chef i'm a veterinarian but living in Switzerland thanks to our neighbours (Italy, France and Germany) and the influence of Greece and Northern Africa on European cuisine, we have inherited really good recipes. The use of Yuzu is not fancy modern fusion cuisine, Marco Polo brought it back, Germans now a thing or two about potatoes, the French and Italians know everything there is to know on butter and cheese and the Greeks and North African are unsurpassed when it comes to olive oil. Try my recipe and tell me what you think. It doesn't have to be olive seeds charcoal, but it is good for two reasons, first it is non toxic and doesn't damage forests because it doesn't require cutting trees and second it is a great way to recycle olive seeds, and on top of that the fragrance of olive seeds charcoal alone will make your mouth water !
@@morganolfursson2560 Yeah, you're not going to convince us Americans not to put butter on a baked potato. Sorry. We all have our own styles and perhaps you should give this recipe a try. Also, Himalayan salt is just a gimmick, its not better for you.
I followed the directions, and it turned into the BEST baked potato I have ever had. I needed to use LESS salt and toppings than I normally do because the flavor and texture was perfect and actually tasted like a good food, instead of a blank canvas for toppings.
I didn't brush the skin because i had no brush. Just poured the oil for the last 10 minutes. The skin didnt crisp as well as it should. But very good 🥔
Poke 6 holes in potaoe with a fork … 2 holes each side ..1/2 cup water 2 table spoon salt … turn the potatoes in the water oven at 450… put on wire rack …need internal temp of 205.. then brush with a table spoon of vegetable oil but back in for 10 minutes … when it comes out overn cut them open immediately and squeeze a little bit … can add lemon zest to topping
I can assure you the holes are not needed he will get a much better potato without holes using the same recipe I've tried both it's obvious which is better see for yourself
Let me start with. I'm not a cook. I recently retired and often use your videos to attempt to make dinner. My wife loved these potatoes and says they're the best she ever had. That makes up for the dry chicken and burnt bolagnese I've made. Thank you for these great videos.
@@jaquanpowell4605 High heat, don't stir wait till you smell smoke. That's the recipe I use anyway. :😪 Add a tablespoon of sugar if you want to cut the tomato acid and add more burnt black chunks at the bottom.
I am a HUGE ATK fan and this video is yet another reason why. I have long baked my potatoes by rubbing them down with olive oil, and then covering them with kosher salt, but everything that Elle said about what happens to the skin and the meat of the potato in using my method was right on. Her recipe is hands-down the best way to make a baked potato. Keep doing what you guys are doing over there at ATK. And Thank you (again) 👍😁.
After working in kitchens for twenty years as a professional chef, I've never met anyone who could give me a practical reason for wrapping potatoes in foil before baking them - they steam instead of baking and you never get that light fluffy texture that you want. I knew about poking holes in them but I was taught to rub the exterior with butter or oil and then roll them in coarse salt. Now I know better. Few culinary treats as delicious and simple to make than a perfect baked potatoe - great video
We wrap potatoes in aluminum foil on a camp out when roasting them in hot coals. That keeps the potato from burning. Before aluminum foil the natives used to wrap them in wet plantain leaves and different items for various foods baked on coals. People who were first exposed to baking potatoes in aluminum foil on camp outs naturally carried the practice into the kitchen without thinking about it. Did I win the prize?
1. Poke 6 holes in each potato. 2. Brine potatoes in half a cup of water and 2 tablespoons of salt. 3. Baked potatoes on wire rack at 450 degrees for 45 minutes to an hour or until internal temperature reaches 205. 4. Brush potatoes with oil and bake for another 10 minutes. 5. Combine 4 oz goat cheese, 2 tbsp extra virgin olive oil, 2 tbsp parsley, 1 tbsp shallots, 1/2 tsp lemon zest, and season to taste. 6. Cut an x into potatoes right out of the oven. Top and serve.
We tried this technique of baking the potato and it turned out absolutely amazing. For the first time ever we didn't need any topping because with a little bit of salt pepper and butter the potato itself was flavorful all on its own. This will be the only way we will make baked potatoes from now on my whole family love them even my daughter who doesn't really like potatoes!!
I've now used this recipe twice. (Doing right now for Number 3.) I've modded it a bit, but the science is there. Everyone agrees, these are excellent baked potatoes. This is now becoming my standard method. Cheers. It takes a lot to change a food snob.
I can’t thank you enough for this simple and straightforward recipe. I haven’t had a decent jacket/baked potato outside of the UK, and I have clearly been making all the “potato mistakes” all these years. Thank you thank you thank you. Elle Simone, I love your style and clear approach - make more plant-based recipe videos! 🙏💕
Omg...I just tried this recipe (minus the goat cheese topping) and it turned out AMAZING!!!! Soft and fluffy insides and perfect skin! I wasn’t sure what they were talking about with the “fluffy” part...but now I do!!! ❤️❤️❤️❤️❤️
I watched this video and was skeptical that the results could be THAT MUCH better than how I've been making baked potatoes for 30 years. But watching the video, I realized I'd been doing most of things they said NOT to do. They were still some tasty potatoes, but I was curious if a simple change in technique could make that big of a difference. Using the ATK method, it was INSANE how much better the baked potatoes turned out. The improvement was just ridiculous. I would have lost a BIG bet that the improvement could be as marked as it was/is. Who ever thought to brine or temp baked potatoes?!? Obviously, the ATK did, but that would never occurred to me. I just baked them till they were soft enough and never gave it much thought. Thanks and congratulations to ATK for coming up with such a dramatic improvement to how people have been cooking for about 500 years! I was a skeptic and you've made me a believer! I'll never doubt you again.
America's Test Kitchen is the best. Love Elle want to see her more. Love all the cooks/hosts, they've really grown on me over the years. It's like coming home !
Stir one teaspoon of salt in half a cup of water. Roll the potato around in the salt water. Bake at 450° for 45 minutes. Take out brush with olive oil and put back in the oven for an additional 10 minutes
THANK YOU ATK for helping me change the way I have made BP for 35+ year. I too was a skeptic but holy moly these are 10X’s better than any that I’ve ever made. Of course I have shared the video a dozen times too.
Dawn Gable hi how are you doing today I just started my own RUclips channel on cooking at the minute but wanted to know if you would subscribe to my channel please and help me grow my channel thanks 🙏 if you have any friends please let them know about my channel and if you have a channel I will subscribe to you as well thank you 😊
Loved working with Elle several years ago when at the Idaho Potato Commission, she knows her taste profiles that's for sure. What a nice compliment to making a baked potato a delicious meal. Her tip for adding the oil at the last is perfect, I've added minced garlic at that point to get the flavor but without it burning by being in the oven the entire time.
Just made this today. Came out absolutely fire. I was a little unsure about the goat cheese, but it added this nice twang to the potato. And when I tell you it was super fluffy on the inside and crisp on the outside, I mean it. Follow the recipe and you get a more classy loaded potato. Actually wish I had even more of that stuffing. The only difference I did was omit the 2 tablespoons of oil and did 2 tablespoons of cold butter instead and smooshed it with the cheese. That way I can save at least some calories. But overall creamy perfect texture. My brother tried it and said it was pretty good. Just needed some more salt. Overall, awesome!
Oh wow! I just made it. The brine made all the difference. I had mine with butter, chives and extra salt and pepper. Thank you for the great tips! So delicious. I can't wait to make it again.
I’ve tried this way of baking potatoes and sweet potatoes and have never looked back!! Why didn’t I know this sooner! They turned out waaaaaayyyy better than fouling them up or just throwing them on a tray…the salt brine and baking on a rack is imperative!! I don’t peel them after I eat the skin as well, it’s so good. I would also recommend keeping the skin on when you store them after.
Elle is such delight to watch and the tips she gives on Test kitchen are great! Thank you Test Kitchen for the testing and giving us the best results! Elle, we love you, love you, love you! ❤️💕
Ellen, you and colleagues are geniuses. This is the best baked potato I have ever made and tasted. This is the ONLY way I make them now. Thank you from the bottom of my heart!
It is June 4, 2022. I just tried this baked potato method and can confirm - It WORKS!!! I never eat the potato skins with a baked potato, but after following the instructions in this video, my meal turned out SUPER Delicious including the salted skin!! (I added a little extra to the exterior following the brine method, so it's tasty like chips.) Added salmon, & voila! Gooooood Eating!! Thank you SO Much for sharing this!
Love Elle, Love Bridget! And oh my my...my first bite into the baked potato I prepared this way was indeed "Hands Down" THE BEST baked potato I've ever eaten. It was so frickin' delightful inside...smooth, creamy, and just plain luscious. Home run ladies! And thank you soo much.
⭐️⭐️⭐️⭐️⭐️ I made these yesterday and they did not disappoint! Great recipe! The only alteration I made, for convenience, was to spray with avocado oil rather than brush with vegetable oil.
Hi from the UK! WOW, what a great idea. I adore a baked spud and have used both the microwave and baking in foil methods. I've even kick started the baking process by zapping the spud/s in the microwave for 10 minutes then finishing off in the oven. Yeah, they've been edible but now I've seen this process I'm going to adopt this method for sure from here-on-in. Thank you.
I don’t eat potatoes often, due to the carbs, but love them for special occasions. I made these along with NY Strip steaks for Christmas dinner. I had a different filling (sour cream and green onion) but followed the potato recipe as-is. It was wonderful. I love having a recipe I can count on.
And they really are the best I've ever had. Sometimes I have to cook them an additional 30 minutes to get them to the right temp, but when i do that, they're always perfect.
Thanks for your comment because I always use Yukon Golds for baked potatoes and was wondering if this would work the same on them. I was going to give it a go anyways, but it's nice to see that it turned out amazing for someone else. :-)
This baked potato recipe is the best because the inside is fluffy, the skin is tender and tasty. Thank you Elle for showing us how to make the perfect baked potato.
Jessie Morton hi 👋 how are you doing today I just started my own RUclips channel and wanted to know if you guys would subscribe to my channel please I done some cooking video and if you have a channel I will subscribe to you as well thank you 😊
I can't wait to try this approach, sort of a reverse-sear for potatoes. I love the brine, I love the idea of waiting to the end to cover with oil, I love the 10-minute hot finish, and I love the criss-cross-and-squeeze prep as they come out of the hot oven. About the topping, though -- NO WAY. Here is the (short) list of things that I allow near a baked potato on my plate: 1. Sour cream 2. Butter 3. Bacon bits (fresh-cooked) 4. Chopped chives (maybe) That's it. Goat cheese, oil, zest, parsely -- I'm sure that's great on all sorts of things (Triscuits come to mind). NOT my baked potato.
I tried this recipe a couple of days ago, and got a thumbs-up from everyone. Once again, this channel comes through. It has some of the best tips, reviews and recipes anywhere.
I never thought of brining the potatoes in salt water. I always loved the skin of a restaurant baked potato but didn't take the time to figure out what was the difference. Lol Now I just have to figure out how to keep the crust on potato wedges. 😂 Thanks ladies ❤️😊
Ummm I just tried this method and I am mind blown. Been cooking potatoes all sorts of ways in my almost 40 yrs and never have them turned out so fluffy! Man!! I love americas test kitchen ❤️
I'm thrilled about this video. I've always wanted to know how to get crispy skins on baked potato. Can't wait to try this technique. Thanks Elle and ATK. Update 7/15/21: Just made the baked potatoes. Delish! Perfectly cooked in the inside, crispy on the outside. The internal temperature check to 205° was key to knowing when cooked.
This looks absolutely wonderful! I'm half-French and despite being a good cook had no idea about brining the potatoes or indeed about oiling them or cutting them open immediately on removal from the oven. Excellent. It's 2.00am here in China, and guess what...? I'm going to bake some potatoes. Unfortunately I don't have any goat's cheese (you need to open a second mortgage for any cheese out here, and then it's not worth eating because it's been frozen!). So I shall have mine with anchovies, butter and parsley. Merci beaucoup!
I tried this recipe last night...I fell asleep waiting for the first bake. However this morning (after 4hrs of sleep), I brushed them, put them back in for 10 more mins and they are perfect!!
I return to this over and over again. Only now I've been rendering my own beef tallow from suet and I brush it with that instead of veg oil. A keeper forever recipe for sure!
This is the only way to eat baked potatoes now that we have this recipe. Also, all of Elle’s recipes are this good, she’s so great! A very reliable part of ATK!!
I love 99% of your recipes! The recipes are truly mouthwatering! And I love the test cooks! Not only do they make delicious recipes, but I learn so much with the tips they give the audience! Thank you so much, I love your magazine also! 😋👩🍳😋
1. Poke 6 holes in each potato. 2. Brine washed potatoes for a few seconds all over skin in: 1/2 cup of water, 2 tablespoons of salt. 3. Put potatoes on wire rack on baking tray. 4. Put in the oven at 450*: cook around 40-60 minutes, until 205* internal temperature. 5. Slide knife in to check the consistency. 6. Brush potatoes with a tablespoon of vegetable oil. 7. Put the potatoes back in the 450* oven for around 10 minutes for flash cooking/crispy skin. 8. Tend to potatoes immediately out of the oven: cut X pattern and squeeze a bit to let steam out.
Indeed the best baked potatoes we've ever eaten. First time in years either myself or my wife have each eaten a whole baked potato (including all the skin) at one meal. Yummm! Thanks for this discovery!! 🙂 As a matter of fact, we sat down one night and had baked potatoes as our main course. Scrumptious...
I'll have to try this during the winter when I don't mind running the oven for an hour. Looked great. In my area Houston there are a couple of barbecue places that serve a really large baked potato. It comes filled with butter and cheese and is delicious but they also have a side of pico de gallo. I'll usually get a couple of cups or more of it and stuff the potato with it. It's out of this world good. Imagine a potato stuffed with tomatoes, onions, jalapenos, cilantro, and lime juice.
Boursin is also good with a spoon! 😋 Long time ago a country club I worked at used Boursin to make turkey sandwiches with alfalfa sprouts on croissants. Tastey!
I can’t wait to try this method for baked potatoes. I love butter potatoes (similar to Yukon Gold) for baked potatoes and make twice baked potatoes. I love crispy skin and fluffy insides. The butter potatoes make such a creamy rich twice baked filling they’re like the best mashed potatoes. Add your favorite loaded toppings-butter, creme fraîche, bacon bits (I microwave my bacon bits for a few seconds to crisp them up), grated cheddar cheese or creamy cheese spread (they are often lower in fat but really flavorful-I can’t have a lot of fat, but I still want flavor and cheesiness), chives. Put back in the shells and top with a little more shredded cheese. I broil mine for 5 minutes until the tops are bubbly and golden brown. I make extras for later. I microwave until heated through then broil.
Yes! Tried this recipe. It's da BOMB!!! I have a small countertop convection oven, so my cook times are different, but it came out fabulous! Thank you Elle!
Michelle McGroarty hi how are you doing today I just started my own RUclips channel and wanted to know if you guys would subscribe to my channel please and help me grow my channel thanks 🙏 and if you have a channel I will subscribe to you as well thank you 😊
I went out on a potato limb tonight and tried this method over my usual pre-bake routine of olive oil and salt. WOW. This video is fire!!🔥🔥🔥 Great tips, and thanks for revealing a better way to baked potato perfection!❤🔥
hello from Prague. Thank you so much! im making this now! I never liked baking potatoes cos i never get them right - but looking forward to the results in the next hour or so. i dont have a thermometer but it should be fine with our instructions - and so important not to pre butter or oil - that was one of my biggest issues in ruining my potatoes! Thank you!
Just tried this and they were delicious, although I was surprised that the first couple I cut crackled like the video, but then the next three did not (we did a total of six for our family). I don't know if this is because I was taking a bit longer to cut them than Elle did, or whether I needed to scale up the brine in addition to the other ingredients. That said, it was incredibly delicious including the goat cheese topping. Will try again!
I've been making my potatoes like this for years and my family and I love it!. I recently started doing the goat cheese mixture, without the shallots just because they're too expensive, and that's amazing too
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I’m chronically ill, and sometimes there’s very little I can safely eat. Baked potatoes are lifesavers. Enough that my medication doesn’t make me sick, that I don’t get reflux, that I don’t need to eat again too soon, they have a lot of vitamins and minerals, they’re really something I’m thankful for. But it can be hard, when I can eat so few things. Even items I love can become difficult to swallow. The threat of getting really sick if I don’t eat enough or by a certain time really makes it a chore sometime.
So honestly, thank you all from the bottom of my heart. This might be a minor deal for people, and really in my big picture it’s not a life changer, but it will make things easier for me and it more pleasant to get through my hardest days. I appreciate the video, and am making sure to send it to my parents (my mom has cancer on top of some of my inherited problems, so it’s important to try to coax her appetite when possible). This will help.
Amara Jordan just said prayer for you and your mom.
Praying for you
Prayers for you and your Mom.
Eat yellow potato stop eating white. Eat aloe.
I could have written this post. My daughter and I also have difficulty eating anything. Carnation instant breakfast and potatoes are our go to foods. I'm not well enough to make soup so baked potatoes it is. My daughter likes sweet potatoes. I wonder how th iui s process would work for them. Yes, prayers for you and your family 🙏💖
I can't say much more. I've now tested this recipe eight times on 14 people. They all agree: this is a quintessential recipe. Cheers. Love it. We're eating these every few days. Thank you.
Trying it now for the first time
You call that the best ! Ah, Americans !
Mine are made the Italian and Greek way, using premium organic potatoes when they are in season, baked outside in the pizza oven, using olive seeds charcoal, than brushed with extra ultra mega cold pressed organic olive oil. We do it with minced spring onions, and basil, not lemon but (and this is the secret) organic Yuzu zest, with 1/4 organic fresh goat cheese, 1/4 organic feta cheese 1/4 organic REAL mozzarella, 1/4 organic REAL parmigiano, mountain salt (never sea salt) and fresh ground pepper and a bit of cayenne. And you never ever EVER , EEEEVVEERRRRRR serve them with butter, but always with olive oil. And if you are one of those who can't live without butter, then you use fresh french Brittany "pres sales" salted butter.
The flavour of the four cheeses, the subtle aroma of the Yuzu (that's a Japanese mandarin-lemon), and more importantly the smell of a potato baked in a charcoal oven, will change your life forever!
I was just kidding about the "Ah Americans", so don't take it personally. But you guys need to start cooking organic and stop using butter everywhere and go light on the salt and when you do use salt ALWAYS use mountain rock salt (Himalayan preferably). I'm not a chef i'm a veterinarian but living in Switzerland thanks to our neighbours (Italy, France and Germany) and the influence of Greece and Northern Africa on European cuisine, we have inherited really good recipes.
The use of Yuzu is not fancy modern fusion cuisine, Marco Polo brought it back, Germans now a thing or two about potatoes, the French and Italians know everything there is to know on butter and cheese and the Greeks and North African are unsurpassed when it comes to olive oil.
Try my recipe and tell me what you think. It doesn't have to be olive seeds charcoal, but it is good for two reasons, first it is non toxic and doesn't damage forests because it doesn't require cutting trees and second it is a great way to recycle olive seeds, and on top of that the fragrance of olive seeds charcoal alone will make your mouth water !
@@morganolfursson2560 Yeah, you're not going to convince us Americans not to put butter on a baked potato. Sorry. We all have our own styles and perhaps you should give this recipe a try. Also, Himalayan salt is just a gimmick, its not better for you.
@@morganolfursson2560 sounds like a lot of faffing about just for a baked potato 😂 basic, simple recipes are generally always the best
@@morganolfursson2560 This can't be a real comment
I followed the directions, and it turned into the BEST baked potato I have ever had. I needed to use LESS salt and toppings than I normally do because the flavor and texture was perfect and actually tasted like a good food, instead of a blank canvas for toppings.
I didn't brush the skin because i had no brush. Just poured the oil for the last 10 minutes. The skin didnt crisp as well as it should.
But very good 🥔
@@DeltafooUse a napkin and soak it in oil that dap it on there
Poke 6 holes in potaoe with a fork … 2 holes each side ..1/2 cup water 2 table spoon salt … turn the potatoes in the water oven at 450… put on wire rack …need internal temp of 205.. then brush with a table spoon of vegetable oil but back in for 10 minutes … when it comes out overn cut them open immediately and squeeze a little bit … can add lemon zest to topping
They're going to charge you for copyright infringement, lol.
Because- they charge for everything!
Thank you 🙂
Thank you!!!🎉
Спасибо большое
I can assure you the holes are not needed he will get a much better potato without holes using the same recipe I've tried both it's obvious which is better see for yourself
Let me start with. I'm not a cook. I recently retired and often use your videos to attempt to make dinner. My wife loved these potatoes and says they're the best she ever had. That makes up for the dry chicken and burnt bolagnese I've made. Thank you for these great videos.
How the hell did you burn bolognese? 😂😂😂😂
@@jaquanpowell4605 High heat, don't stir wait till you smell smoke. That's the recipe I use anyway. :😪 Add a tablespoon of sugar if you want to cut the tomato acid and add more burnt black chunks at the bottom.
Aww
Just follow ATK's recipes and you'll become a master chef in no time! They have increased my kitchen skills ten fold!!!
Thanks for re- uploading all these videos one segment at a time instead of one episode at a time. It really makes viewing much easier for me
👍🏻
I am a HUGE ATK fan and this video is yet another reason why.
I have long baked my potatoes by rubbing them down with olive oil, and then covering them with kosher salt, but everything that Elle said about what happens to the skin and the meat of the potato in using my method was right on. Her recipe is hands-down the best way to make a baked potato.
Keep doing what you guys are doing over there at ATK. And Thank you (again) 👍😁.
Me too😂
After working in kitchens for twenty years as a professional chef, I've never met anyone who could give me a practical reason for wrapping potatoes in foil before baking them - they steam instead of baking and you never get that light fluffy texture that you want. I knew about poking holes in them but I was taught to rub the exterior with butter or oil and then roll them in coarse salt. Now I know better. Few culinary treats as delicious and simple to make than a perfect baked potatoe - great video
We wrap potatoes in aluminum foil on a camp out when roasting them in hot coals. That keeps the potato from burning.
Before aluminum foil the natives used to wrap them in wet plantain leaves and different items for various foods baked on coals.
People who were first exposed to baking potatoes in aluminum foil on camp outs naturally carried the practice into the kitchen without thinking about it.
Did I win the prize?
I almost wrapped them, until I saw this. I'm so glad!
@@Matthew_Loutner This is exactly correct.
best "baked" potatoes I've ever had were wrapped in foil and tossed in a very hot campfire's coals
@9873459872134234 Mine also. I just cannot duplicate them in an oven.
1. Poke 6 holes in each potato.
2. Brine potatoes in half a cup of water and 2 tablespoons of salt.
3. Baked potatoes on wire rack at 450 degrees for 45 minutes to an hour or until internal temperature reaches 205.
4. Brush potatoes with oil and bake for another 10 minutes.
5. Combine 4 oz goat cheese, 2 tbsp extra virgin olive oil, 2 tbsp parsley, 1 tbsp shallots, 1/2 tsp lemon zest, and season to taste.
6. Cut an x into potatoes right out of the oven. Top and serve.
Love this method. The quick brining, roasting, coating with oil, re-roasting, etc makes for a perfect crispy skin and a fluffy soft inner potato!
We tried this technique of baking the potato and it turned out absolutely amazing. For the first time ever we didn't need any topping because with a little bit of salt pepper and butter the potato itself was flavorful all on its own. This will be the only way we will make baked potatoes from now on my whole family love them even my daughter who doesn't really like potatoes!!
I've now used this recipe twice. (Doing right now for Number 3.) I've modded it a bit, but the science is there. Everyone agrees, these are excellent baked potatoes. This is now becoming my standard method. Cheers. It takes a lot to change a food snob.
I can’t thank you enough for this simple and straightforward recipe. I haven’t had a decent jacket/baked potato outside of the UK, and I have clearly been making all the “potato mistakes” all these years. Thank you thank you thank you. Elle Simone, I love your style and clear approach - make more plant-based recipe videos! 🙏💕
I was scrolling for dinner ideas and I see Elle. I ALWAYS stop when I see Elle! Love her.
@Hello there, how are you doing this blessed day?
Omg...I just tried this recipe (minus the goat cheese topping) and it turned out AMAZING!!!! Soft and fluffy insides and perfect skin! I wasn’t sure what they were talking about with the “fluffy” part...but now I do!!! ❤️❤️❤️❤️❤️
Try mixing half cream cheese and half shredded cheddar with crispy bacon bits sprinkled over the top. Put back in oven just to melt the cheese.
inquisitor Yes, that would be how I’d like to try it. Don’t like goat cheese, but love cream cheese and cheddar. Great idea!
😋
I watched this video and was skeptical that the results could be THAT MUCH better than how I've been making baked potatoes for 30 years. But watching the video, I realized I'd been doing most of things they said NOT to do. They were still some tasty potatoes, but I was curious if a simple change in technique could make that big of a difference.
Using the ATK method, it was INSANE how much better the baked potatoes turned out. The improvement was just ridiculous. I would have lost a BIG bet that the improvement could be as marked as it was/is. Who ever thought to brine or temp baked potatoes?!? Obviously, the ATK did, but that would never occurred to me. I just baked them till they were soft enough and never gave it much thought.
Thanks and congratulations to ATK for coming up with such a dramatic improvement to how people have been cooking for about 500 years! I was a skeptic and you've made me a believer! I'll never doubt you again.
RR Chard This was a LONG post...lol but well worth the read...I’m definitely going to try this method now...thanks
Lol
I wonder how sour cream would mellow with the toppings they made. The potatoes looked so good!
Just wondering how much did you get paid for this comment, Richard?😂
I watched the video and thought, ahh screw it I'll just bang them in the oven like usual. I'm gonna try the brine now, you've convinced me.
America's Test Kitchen is the best. Love Elle want to see her more. Love all the cooks/hosts, they've really grown on me over the years. It's like coming home !
Anyone know the exact sort ot type of potatoe that gives this fluffy texture ? I am in Europe btw
Hard to get these here
@@francescoschettino5726 I believe these are russet potatoes! 🥔:-)
Completely agree- Elle is great
What happened to the boy with glasses?
Stir one teaspoon of salt in half a cup of water. Roll the potato around in the salt water. Bake at 450° for 45 minutes. Take out brush with olive oil and put back in the oven for an additional 10 minutes
Thank you 😊
Made these tonight and they were the best baked potatoes I've ever had from an oven. Baked for an hour in the fan oven, plus 10 to crisp up. Spot on!
THANK YOU ATK for helping me change the way I have made BP for 35+ year. I too was a skeptic but holy moly these are 10X’s better than any that I’ve ever made. Of course I have shared the video a dozen times too.
I absolutely love America's test kitchen.....you all rock.
Dawn Gable hi how are you doing today I just started my own RUclips channel on cooking at the minute but wanted to know if you would subscribe to my channel please and help me grow my channel thanks 🙏 if you have any friends please let them know about my channel and if you have a channel I will subscribe to you as well thank you 😊
Loved working with Elle several years ago when at the Idaho Potato Commission, she knows her taste profiles that's for sure. What a nice compliment to making a baked potato a delicious meal. Her tip for adding the oil at the last is perfect, I've added minced garlic at that point to get the flavor but without it burning by being in the oven the entire time.
I can't wait to try this method. I like to mash a 1/2 avocado with a little salt, pepper, onion and garlic powder. Great topping.
Just made this today. Came out absolutely fire. I was a little unsure about the goat cheese, but it added this nice twang to the potato. And when I tell you it was super fluffy on the inside and crisp on the outside, I mean it. Follow the recipe and you get a more classy loaded potato. Actually wish I had even more of that stuffing. The only difference I did was omit the 2 tablespoons of oil and did 2 tablespoons of cold butter instead and smooshed it with the cheese. That way I can save at least some calories. But overall creamy perfect texture. My brother tried it and said it was pretty good. Just needed some more salt.
Overall, awesome!
Nailed it, Elle! Thanks so much for sharing!
I’m so incredibly happy that you now have a channel here. I love this show!
Just made these & they’re delicious 😋! Cooked bacon this morning so I used the bacon grease to baste them.
Oh wow! I just made it. The brine made all the difference. I had mine with butter, chives and extra salt and pepper. Thank you for the great tips! So delicious. I can't wait to make it again.
I’ve tried this way of baking potatoes and sweet potatoes and have never looked back!! Why didn’t I know this sooner! They turned out waaaaaayyyy better than fouling them up or just throwing them on a tray…the salt brine and baking on a rack is imperative!! I don’t peel them after I eat the skin as well, it’s so good. I would also recommend keeping the skin on when you store them after.
Elle is such delight to watch and the tips she gives on Test kitchen are great! Thank you Test Kitchen for the testing and giving us the best results! Elle, we love you, love you, love you! ❤️💕
I love these ladies. They are Masters at what they do. Been watching them for years. Thank you.🙏
Ellen, you and colleagues are geniuses. This is the best baked potato I have ever made and tasted. This is the ONLY way I
make them now. Thank you from the bottom of my heart!
@Hello there, how are you doing this blessed day?
It is June 4, 2022. I just tried this baked potato method and can confirm - It WORKS!!! I never eat the potato skins with a baked potato, but after following the instructions in this video, my meal turned out SUPER Delicious including the salted skin!! (I added a little extra to the exterior following the brine method, so it's tasty like chips.) Added salmon, & voila! Gooooood Eating!! Thank you SO Much for sharing this!
Best potato I have made. This old lady learned something new. Thank You
Love Elle, Love Bridget! And oh my my...my first bite into the baked potato I prepared this way was indeed "Hands Down" THE BEST baked potato I've ever eaten. It was so frickin' delightful inside...smooth, creamy, and just plain luscious. Home run ladies! And thank you soo much.
Awesome. Thank you Ladies. I am truly grateful. Been looking for FLUFFY BAKED POTATO RECIPE. God bless.
This is the reason why I love this channel- innovation at its finest!
Maria Victoria Lucasan aa
⭐️⭐️⭐️⭐️⭐️
I made these yesterday and they did not disappoint! Great recipe! The only alteration I made, for convenience, was to spray with avocado oil rather than brush with vegetable oil.
Skin is my favorite part but I'm so hit or miss on getting it crispy. Glad I found this video!
Elle is a great addition to you ladies. I like her!
ELLE IS FABULOUS!!!!
Are they together the way they said see you later in she look I'm just asking
Hi from the UK! WOW, what a great idea. I adore a baked spud and have used both the microwave and baking in foil methods. I've even kick started the baking process by zapping the spud/s in the microwave for 10 minutes then finishing off in the oven. Yeah, they've been edible but now I've seen this process I'm going to adopt this method for sure from here-on-in. Thank you.
When Elle said "brine" I was thinking "oh darn baked potatoes take forever as it is." Just a few seconds, I can do!
Same lol
I don’t eat potatoes often, due to the carbs, but love them for special occasions. I made these along with NY Strip steaks for Christmas dinner. I had a different filling (sour cream and green onion) but followed the potato recipe as-is. It was wonderful. I love having a recipe I can count on.
Carbohydrates in moderation aren't unhealthy...good clean calories.
@@BonsaiBuckeyeComplex carbs like potatoes are better than processed carbs like tortillas.
And they really are the best I've ever had. Sometimes I have to cook them an additional 30 minutes to get them to the right temp, but when i do that, they're always perfect.
I remember trying these in Outback and I was immediately in love
Love ATK!!! Brined the outside of my potato wedges, and then baked them in the air fryer -perfection!
I just tried this with small (1/3 the size they use) Yukon Gold -AMAZING
Thanks for your comment because I always use Yukon Golds for baked potatoes and was wondering if this would work the same on them. I was going to give it a go anyways, but it's nice to see that it turned out amazing for someone else. :-)
This baked potato recipe is the best because the inside is fluffy, the skin is tender and tasty. Thank you Elle for showing us how to make the perfect baked potato.
This helped cuz *wait for it* I've actually never baked a regular potato before! I know... I know. But I'm about to. Thanks for this video!
Same lol 😅
How’d you do friend?
I love Elle. She is a good instructor with simple, to the point, directions.
Love it! I did most of this and cooked them on a green egg at 500 degrees using a temp probe to 205. I’m never cooking in the microwave again!
@Hello there, how are you doing this blessed day?
Tried the absolute best baked potato with the goat cheese dressing today my wife was impressed, deelishis.. I took all the credit thank you!!
Jessie Morton hi 👋 how are you doing today I just started my own RUclips channel and wanted to know if you guys would subscribe to my channel please I done some cooking video and if you have a channel I will subscribe to you as well thank you 😊
I can't wait to try this approach, sort of a reverse-sear for potatoes. I love the brine, I love the idea of waiting to the end to cover with oil, I love the 10-minute hot finish, and I love the criss-cross-and-squeeze prep as they come out of the hot oven.
About the topping, though -- NO WAY. Here is the (short) list of things that I allow near a baked potato on my plate:
1. Sour cream
2. Butter
3. Bacon bits (fresh-cooked)
4. Chopped chives (maybe)
That's it. Goat cheese, oil, zest, parsely -- I'm sure that's great on all sorts of things (Triscuits come to mind). NOT my baked potato.
Exactly what am using on mine! Bacon bits,chives and sour cream oooh with the butter
Immensely agree with. butter. It’s a staple; wouldn’t be great without it. Same with bacon bits. Would they be tasty with scallions and/ or aioli?
Followed this plan tonight for my wife. She loved it! She used to work at potatoes Etc. Years ago. So to impress her. Is impressive.
I tried this recipe a couple of days ago, and got a thumbs-up from everyone. Once again, this channel comes through. It has some of the best tips, reviews and recipes anywhere.
Yes, you do need a recipe for bakes potatoes. That's why I came here. I've never made baked potatoes before.
make these potatoes!!!!!!!! they are the best potatoes I have ever had! OUTSTANDING!
Your first time learning will be the right way then at least. 😄
Joe Blow (
I never thought of brining the potatoes in salt water. I always loved the skin of a restaurant baked potato but didn't take the time to figure out what was the difference. Lol Now I just have to figure out how to keep the crust on potato wedges. 😂 Thanks ladies ❤️😊
Ummm I just tried this method and I am mind blown. Been cooking potatoes all sorts of ways in my almost 40 yrs and never have them turned out so fluffy! Man!! I love americas test kitchen ❤️
I'm thrilled about this video. I've always wanted to know how to get crispy skins on baked potato. Can't wait to try this technique. Thanks Elle and ATK.
Update 7/15/21: Just made the baked potatoes. Delish! Perfectly cooked in the inside, crispy on the outside. The internal temperature check to 205° was key to knowing when cooked.
Amazing huh? All of these fools on here complaining that it is TOO much work. They have no idea.
By far my favorite baked potato recipe!! So crunchy yet so pillowy soft on the inside.. thanks ladies!!
I thought Elle was going to give the host the taste when she said "now it's time for tasting" Elle puts it in her own mouth😂😂
I thought so too! :)
Belle you made my day that's so funny 😆 😄 🤣
@@mimisam2091 why is it funny
Yes that was hilarious and then the host said "seasoned to Elle's taste" lol
I am now able to clearly define my life as life before achieving baked potato enlightenment and life after. My eternal thanks!😇
This looks absolutely wonderful! I'm half-French and despite being a good cook had no idea about brining the potatoes or indeed about oiling them or cutting them open immediately on removal from the oven. Excellent. It's 2.00am here in China, and guess what...? I'm going to bake some potatoes. Unfortunately I don't have any goat's cheese (you need to open a second mortgage for any cheese out here, and then it's not worth eating because it's been frozen!). So I shall have mine with anchovies, butter and parsley. Merci beaucoup!
I tried this recipe last night...I fell asleep waiting for the first bake. However this morning (after 4hrs of sleep), I brushed them, put them back in for 10 more mins and they are perfect!!
Nothing better than a good baked potato...my all time fav. Thanks ladies for showing us how!
Those potatoes are absolutely delicious! My potatoes are in the oven as I write, this is the second time now, sooo good. E.j.
Love it!! Great host dynamics.
The cooking technic makes so much sense. Thank you for sharing!!!
Bridget said "bacon grease" and Elle looked up with approval and I fell in love.
OM617YOTA now she didn’t, she was shocked and basically rolled her eyes lol
@@beenboss207 lmao no she didn't. She nodded her head
She was like, yes! NOW you are speaking my language!
I return to this over and over again. Only now I've been rendering my own beef tallow from suet and I brush it with that instead of veg oil. A keeper forever recipe for sure!
Thank you 😊. I have tried this just as she showed. I will always WILL DO THIS NOW. The topping I didn't have on hand BUT DEFINITELY NEXT TIME.
This is the only way to eat baked potatoes now that we have this recipe. Also, all of Elle’s recipes are this good, she’s so great! A very reliable part of ATK!!
instant read on a potato is right up my alley - I'm trying these tonight, thanks!
?
So, how was it?
@@mikewoodson6930 good enough to maybe do a couple times a year but too much dinking for a weekly tater
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@@123456BRye ???
I know I must sound like a fanatic, but I'm making these again right now. I always come back and watch while mine are baking...
As always, I learn the best way to prepare foods. I look at your program each week on PBS NC. Thanks again.
I love 99% of your recipes! The recipes are truly mouthwatering! And I love the test cooks! Not only do they make delicious recipes, but I learn so much with the tips they give the audience! Thank you so much, I love your magazine also! 😋👩🍳😋
Great video. I like Elle. Show her more often.
I LIKE HER, TOO!!!!
Gracias 😊 I love 💕 America test kitchen
Ribeye Robert D b
I found her dull, boring & nearly unintelligible.
To each his own though.
Jim halfpenny: your an idiot!
I needed this as hubby says I don't know how to cook potatoes.
Perhaps Hubby can demonstrate the proper technique.
You guys made me laugh. 😃
@6laderunner I'm a wife and I'm pretty sure you're right. It doesn't take away from that person's comment, though.
1. Poke 6 holes in each potato.
2. Brine washed potatoes for a few seconds all over skin in: 1/2 cup of water, 2 tablespoons of salt.
3. Put potatoes on wire rack on baking tray.
4. Put in the oven at 450*: cook around 40-60 minutes, until 205* internal temperature.
5. Slide knife in to check the consistency.
6. Brush potatoes with a tablespoon of vegetable oil.
7. Put the potatoes back in the 450* oven for around 10 minutes for flash cooking/crispy skin.
8. Tend to potatoes immediately out of the oven: cut X pattern and squeeze a bit to let steam out.
Indeed the best baked potatoes we've ever eaten. First time in years either myself or my wife have each eaten a whole baked potato (including all the skin) at one meal. Yummm! Thanks for this discovery!! 🙂 As a matter of fact, we sat down one night and had baked potatoes as our main course. Scrumptious...
I'll have to try this during the winter when I don't mind running the oven for an hour. Looked great. In my area Houston there are a couple of barbecue places that serve a really large baked potato. It comes filled with butter and cheese and is delicious but they also have a side of pico de gallo. I'll usually get a couple of cups or more of it and stuff the potato with it. It's out of this world good. Imagine a potato stuffed with tomatoes, onions, jalapenos, cilantro, and lime juice.
That’s a great idea and it’s something I never would have thought of. Thanks for the great tip and I can’t wait to try it.
Yes I love watching Elle also she's a wonderful addition !
Best baked potato I've ever cooked at home. Thanks ladies.
Have made this on many occasions. Best baked potatoes I've ever had to date. Highly recommended.
She’s in her Apron sent me this way - love this method - make in bulk - meal prep - freeze fir many potato dishes - thank you!
Definitely trying this, so simple. You have to have butter on a potato, you just have too!
I love the idea of goat cheese, but then remember I'm eating a potato for dinner because I'm in college. lol.
Boursin - the French soft cheese and chives spread would be good too.
Robert Miller .............& garlic! 👍😊
Boursin is also good with a spoon! 😋 Long time ago a country club I worked at used Boursin to make turkey sandwiches with alfalfa sprouts on croissants. Tastey!
Thank you! I thought the potatoes were just getting crummy the last few years, but it was the way I was cooking them. Perfect!
I can’t wait to try this method for baked potatoes. I love butter potatoes (similar to Yukon Gold) for baked potatoes and make twice baked potatoes. I love crispy skin and fluffy insides. The butter potatoes make such a creamy rich twice baked filling they’re like the best mashed potatoes. Add your favorite loaded toppings-butter, creme fraîche, bacon bits (I microwave my bacon bits for a few seconds to crisp them up), grated cheddar cheese or creamy cheese spread (they are often lower in fat but really flavorful-I can’t have a lot of fat, but I still want flavor and cheesiness), chives. Put back in the shells and top with a little more shredded cheese. I broil mine for 5 minutes until the tops are bubbly and golden brown. I make extras for later. I microwave until heated through then broil.
"What are we gonna brine next? The plates?" 🤣🤣
Yes! Tried this recipe. It's da BOMB!!! I have a small countertop convection oven, so my cook times are different, but it came out fabulous! Thank you Elle!
I love your recipes. They always turn out great. Can you use this same method for sweet potatoes? Thank you.
Michelle McGroarty hi how are you doing today I just started my own RUclips channel and wanted to know if you guys would subscribe to my channel please and help me grow my channel thanks 🙏 and if you have a channel I will subscribe to you as well thank you 😊
I went out on a potato limb tonight and tried this method over my usual pre-bake routine of olive oil and salt. WOW. This video is fire!!🔥🔥🔥 Great tips, and thanks for revealing a better way to baked potato perfection!❤🔥
hello from Prague. Thank you so much! im making this now! I never liked baking potatoes cos i never get them right - but looking forward to the results in the next hour or so. i dont have a thermometer but it should be fine with our instructions - and so important not to pre butter or oil - that was one of my biggest issues in ruining my potatoes! Thank you!
Bridget had me at "you may like to brush it in Bacon Fat!"
Just tried this and they were delicious, although I was surprised that the first couple I cut crackled like the video, but then the next three did not (we did a total of six for our family). I don't know if this is because I was taking a bit longer to cut them than Elle did, or whether I needed to scale up the brine in addition to the other ingredients. That said, it was incredibly delicious including the goat cheese topping. Will try again!
EXCELLENT! Another great recipe! In hungry now!!!
i followed the brining method and no aluminum foil wrap. my partner said this was the best baked potato he's had in life. thank you 💕
I've been making my potatoes like this for years and my family and I love it!. I recently started doing the goat cheese mixture, without the shallots just because they're too expensive, and that's amazing too