Baked potato

Whether serving baked potatos as a main dish or in a supporting role, don't underestimate the power of spuds!

Baked potatoes are a simple pleasure that are sure to be a hit at your baby party. With varied toppings and potato sizes, this staple can take many forms!

The ideal baked potato will have a flaky texture and pure white inside. Though any potato can be baked, most find Russet potatoes ideal.

A great potato baking tip!
Since many love the flaky texture of a baked potato, serve a helping of many small Russet potatoes instead of one large potato. More potatoes mean more flaky goodness!

Preparing bakes potatoes
The perfect baked potato doesn't happen by accident! Follow these preparation tips!

Select your potato - As stated before, we suggest Russets!
Clean your spuds - Clean your tasty tuber with a soft bristled brush (or lightly abrasive scouring pad) and cold water. Don't scrape away the skin!
Remove imperfections - Remove any imperfections such as potato eyes, bruises or discolorations. Gouge out with a fingernail or butter knife.
Poke your potatoes - Stab your potatoes with a fork on all sides. 5- 10 stabs should do!
Baste and salt - Baste your potatoes with olive oil, margarine or similar. Top your tots with a generous coating of salt. We prefer sea salt!
Prepare for baking - Arrange your potatoes on a baking sheet, or place on the grill with a baking sheet underneath to catch the drippings. Preheat the oven to 350 degrees!
Baking the taters - Baking times will depend on the size and amount of spuds. One hour is a minimum.
Cut the incision - Take a fork and cut a perforated line atop your potato for guests to effortlessly start eating!

Choose your toppings
Most people enjoy a topping or two with their spud. Visit our baked potato bar page for topping ideas!