Pile It On…A Potato!
A baked potato can be a filling side dish but piled up with tasty toppings it can become the vehicle for a great and easy main dish. The baked potato can be as versatile a foundation for meals as rice or pasta; most ingredients will pair well with it. There are the classic pairings like cheese and bacon, but ingredients as varied as braised greens or leftover taco meat tastes great too.
If you have the time, a traditionally cooked baked potato comes out with a fluffy interior texture and a crisp skin. Depending on the size of the potato, this may not be a good weeknight option for your family. However, there are some ways to get around the long cooking time and the inferior texture of a fully microwaved baked potato. Either cook the potatoes ahead of time, microwaving to reheat, or use a great 30-minute method that uses both a microwave and oven. Although you don’t get the same textures, you still get some of those qualities of a classic baked potato. And really, who really cares about fantastic texture when just trying to get a meal on the table?
Oven-Baked Potato
Here is the recipe to use if you either have the time before dinner or just want to bake the potatoes ahead. One tip to remember if you want to make them ahead of time though: still open up the potato by cutting an X in the top and pushing on the sides of the potato to let the steam escape. This will help preserve the fluffy interior texture and allow you to heat any toppings along with the potato if you want.
- 4 russet or Idaho potatoes, scrubbed and dried
1. Preheat the oven to 425 degrees. Poke each potato a few times with a fork or the blade of a knife.
2. Place the potatoes directly on the oven rack (or on a rimmed baking sheet) and cook for about an hour, or until you can easily slide the blade of a knife or a skewer into the flesh.
30-Minute Baked Potatoes
From Kimberly’s kitchen: I discovered this Cook’s Illustrated recipe years ago, and have put it to good use over those years. I loved finding a way to cut cooking time in half, but still end up with a great baked potato.
- 4 medium russet potatoes (2 pounds), scrubbed and dried
1. Preheat the oven to 450 degrees with the rack in the center of the oven. Poke a few holes into the potatoes with a fork, and cook on high in the microwave until slightly soft to the touch, 6 to 12 minutes, turning them over halfway through.
2. Transfer the potatoes to the oven, and cook them directly on the oven rack for about 20 minutes, or until you can easily slide the blade of a knife or a skewer into the flesh.
10 Topping Ideas for Baked Potatoes
1. Black beans, cheddar cheese, scallions, and salsa
2. Chili (meat or vegetarian), cheddar cheese, and chives
3. Chicken with barbeque sauce
4. Vegetable curry (super speedy: use a jar of simmer sauce to make the curry)
5. Ham and Brie
6. Ham, peas, and a flavored olive oil
7. Greek yogurt, chopped cucumber, and chopped olives
8. Bacon, shredded lettuce, chopped tomato, and a little melted butter
9. Caramelized onions, sautéed mushrooms, and roasted chicken
10. Cooked crumbled Italian sausage, sautéed kale, and Parmesan cheese