How To Cook How To Make The Perfect Stuffed Potatoes - Recipe

What is the secret to the perfect potatoes ? The answer seems simple, but achieving the perfect potato - with a crispy crust and an airy soft inside is more complicated than you can imagine.

There are some questions you need to ask yourself, depending on what dish you want to cook: What potatoes should I choose? How long should they be baked? Do I have to use the microwave? And aluminum foil?

Do not give up cooking baked potatoes. We will answer all your questions and show you how to make the most delicious potatoes you have ever tasted. Once you understand how to use the potential of your oven, achieving perfectly baked potatoes is easy.

When baking potatoes, you should keep in mind these seven basic guidelines.

1. Choose the right potatoes

The best potato for baking is the Rosette Burbank variety - it has low humidity and high starch content, it is ideal for pureeing or frying. Russet Burbank has thick outer shells that easily become crispy during baking, unlike more delicate varieties such as red or fresh potatoes. However, you can just choose a species with a thicker bark.

2. Set your oven to the right temperature

The high temperature can burn the skin of the potatoes before they are cooked inside. On the other hand, the low temperature will take a whole day to prepare the product. The ideal degrees for baking potatoes are between 200-220C. Depending on their size, vegetables are baked for about an hour, up to an hour and a half in this temperature range.

3. Know the difference between butter and olive oil

You may think that olive oil and butter are interchangeable, but this is not the case. Before baking, coat the potatoes with olive oil for cooking. This helps to cool their skin and at the same time enhances the taste. On the other hand, after you have baked the potatoes, put a lump of butter on their hot surface.

4. Make a delicious filling

Baked potatoes are a blank canvas for an endless set of delicious side dishes. From classic sour cream, chopped bacon and cheddar to tapenade, Mediterranean-inspired capers and goat cheese, the only limit is your imagination.

Here are some suggestions for suitable potato additives:

• cheeses : white cheddar, feta, parmesan, gruyere;
• herbs: green onions, parsley, coriander, basil, tarragon, dill;
• meat: bacon, ham, chicken, pepperoni, minced beef, turkey or pork;
• creamy foods: butter, sour cream, Tzatziki sauce, spinach-artichoke dip.

6. Do not wrap potatoes in foil

Wrapping the potatoes in aluminum foil creates a steamy effect that can help it cook a little faster, but you will lose the irresistible crispy crust. Prepare it directly on the oven rack so that it is exposed to dry heat at all times.

7. Do not use the microwave

Yes, it's faster than the oven, but cooking potatoes in the microwave is the worst thing you can do in terms of taste. The classic oven on the stove cooks evenly, and the microwave does not. The latter will make the potatoes soft and with a crushed compact inside, not fluffy and airy - an effect you will get by baking them in the classic oven.

Once you have learned the basic rules for baking potatoes, we offer you a recipe that is easy to prepare and lends itself to endless variations.

You need :

• 4 Russet Burbank Potato (or Other)
• olive oil
• left

Method of preparation :

Preheat oven to 210 degrees.

Peel the potatoes under cold running water and dry them completely. Then pierce them in several places with a fork.

Smear them with plenty of olive oil and then sprinkle them generously with salt, you need to cover them well on all sides with the spice.

Place the potatoes directly on the grill and cook for 1 hour (or 1.5 hours) until soft on the inside and crispy on the outside.

Remove the potatoes from the oven, wipe them with excess salt. Cut them in half and garnish with your favorite products or follow this recipe.