Baked Potato

September 9, 2012 0 Comments

Baked Potato

Two Points of View

Everyday I receive great correspondence from readers of my web page who share my enjoyment in cooking. Recently, I received two informative emails on the subject of preparing the often-baked potato. We all know how to bake a potato. Right? Well let’s look at it from two different points of view.

Potato Poetry

The first email is from Fred Engel, a part time Park City local who is also known as The Cowboy Poet. Fred has been writing cowboy poetry for over twenty years, spent numerous nights on the range, and also cooked a few potatoes. Here is his version of how to bake a potato from a “cowboy’s point of view”.

 

An Idaho Spud

He said, “I’ll take a potato, a russet,
You know, an Idaho Spud.
And I’d like you to bake it for me,
Please, if you would.
Don’t wrap it in foil or cut it with a knife,
Bake it like I tell you,
If you treasure your life.
Just stick it in the oven at about 400 degrees hot.
If you don’t cook it like that,
You might as well let it rot.
Now for about an hour,
you can let it bake,
And if you do like I say,
You can’t make a mistake.
Then blossom it nicely when you serve it to me
Just poke it with a fork, like this here…see?
Then push on each end, so it can fluff right up.
And…u better bake two. One might not be enough!”

 

And from “my point of view,” don’t forget the sour cream and chives!

 

I was thrilled to receive another email from Certified Master Chef Hartmut W. Kuntze. You may remember his great description of how to make Professional Mashed Potatoes. As a home cook enthusiast, you can’t believe how exciting it is to learn from a professional. Chef Hartmut knows potatoes and has baked a few in his day. Here is his version of baked potatoes from “a professional chef’s point of view.”

Baked Potato

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Serving Size: 1 potato per diner

Baked Potato

Ingredients

US # 1 Russets only, Idaho or Oregon Potatos

How To Prepare At Home

Use US # 1 Russets only, Idaho or Oregon are the best.

Don't store below 55°F or the starch will turn to sugar.

Wash and scrub well. 3M makes a green scrubby that works well.

Pat dry.

Prick the ends with a fork to let moisture escape during baking. This will make the potato fluffy instead of gummy.

Oil or butter lightly. I like butter for flavor but will use bacon grease if available.

Season lightly with kosher salt and a few twist of the pepper mill on all sides.

Place on baking sheet, spaced 1/2" apart and bake at 400°F for about 1 hour, depending on size. Potato will yield to pressure when done.

Cut open in wave shape with paring knife and squeeze ends. Serve immediately.

Last modified on Wed 16 July 2014 9:02 am

Filed in: Side Dish Recipes

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