How do I make restaurant-style baked potatoes? Mine are never as good as steakhouse potatoes.?!
Answers: Restaurant baked potatoes have a crusty salted outer peel, full of flavor and the potato is uniformly soft. Mine have tough, chewy outer peels, just not the same. I have tried wiping with oil and rolling in salt, but it hasn't worked. There has to be some cooking trick that places like Applebee's, Chile's, Longhorn, etc. use to make their potatoes consistently good (it's not like they hire world-class chefs).
Here's what I have good luck with, .. pick nice looking idaho potaoes of good size, wash with water, dry off with paper towel. Put some vegetable oil or crisco on your hands and rub together and then rub all over the potato. Salt real good on the outside and put in a shallow baking pan, I use one of the bluish looking pans with the white specks( not sure if there is a particular name for that type of pan) Bake at 450 for about 45 minutes. This is the only way I have ever been able to get close to a restaurant potato. Microwave is fast and you still get a pretty good potato but this is close to restaurant quality.
you can neva make what restraunts make cause they add heaps of random stuff it there like vege fat and just disgusting stuff that makes it taste nice.
Good answer Nic S. lol
They wrap the potato in foil wrap. But the restaurant I used to work at baked them in a plastic cooking bag in the microwave for 17 minutes.
You COULD try soaking the potato in butter before baking it. I have actually trie deep frying full potatos for a short amount of time, and it comes out delicious.
They are probably not using the microwave to cook them. Potatoes cooked in the oven are always much better.
Wash the dirt and grit off the peel, then rub with oil, wrap in foil, (the shiny side against the skin) and put in a 350 degree oven for at least an hour. (I like your idea of rubbing a little salt on the peel, but have never tried it.)
Don't forget to pierce the skin to avoid having the potato blow up in the oven, just poke a fork about 1 inch into the thickest part before rubbing on the oil.
I think your answer to this is : Baking Potatoes buy baking potatoes and cook wrapped in foil.
Poke holes in the skin and rub down with butter. The salt and pepper. Wrap in foil. Bake at 400-500 degrees for about an hours. They are done when you stab a knife in them and they "DO NOT" stick to the knife.
At least that is what I do.
yah got the right idea, soak in salt water overnite, oil ,, resalt, poke a couple holes, and wrap em in heavy duty foil, low heat,, 275f couple hours, rotate, or use a potatoe rack, a little wire thing that they sit in ,
Try rubbing vegetable oil on the washed potato, this will keep it from drying out in the oven and make it look much better too. for the salted outer skin try rubbing salt (on the wet with oil potato) then gently wrap it with aluminum foil before you bake it.
Steam the potatoes then bake them it locks in the moister then flavor it.
I never have problems. It might be your potatoes; some are not appropriate for baking. I never get good results with plain white potatoes, and in my area, Russets aren't really grown as much, so they tend to be older and not as fresh. Once the skin starts getting rubbery, it's not good for baking.
I buy really good Yukon Gold potatoes. These have very rich, solid centres, and I've never had bad results with them.
Scrub the potatoes and rub with olive or canola oil. Shake with sea salt. Place on a cookie sheet with foil, shiny side up. Preheat the oven to 400 and bake for 45-50 minutes.
You are on the right track. Roll it in oil or melted butter(my preference) season with kosher salt or flake salt and wrap in tin foil and bake 35-45 minutes at 350-400 degrees. If it's a large potatoe, poke it with a few holes with a fork for even cooking. If that doesn't work, go to the neerest steakhouse and order a baked potatoe and take it home.
I wash and dry mine and then lay them out on a square of foil and give them a good liberal coating of oil followed with lots of kosher salt and freshly ground black pepper. Wrap them up, place on a cookie sheet and bake at 350 F. for about 45 min. check with a fork. The timing is important.
http://www.howtobakeapotato.com/
First prick your potatos X wise along the long and short axis. Then wrap in kitchen towel and give 10 minutes in the microwave. Remove, unwrap, and cut along the "pricks". Put on a baking tray in a hot (200deg C, gas Mark 7) oven for 30 minutes. Use a knife or fork, inserted along the cuts to stir and "mash up" the potato. Add butter, or the filling of your choice. Serve, eat and enjoy.
for med. size idahos, rinse them off in water, prick the skins, then bake in a 425 deg. oven for about an hr. they're done when you can squeeze them and they give. top as you see fit.