Cooking A Baked Potato
Cooking a baked potato is an easy process that anyone can do with in no time at all. First you want to use Idaho or Oregon Russet potatoes because they are the best. Remember not to store them in a room that is below 55°F.
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. 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.
In a restaurant, you want to cook the potato 80%, keep it out of the heat and fire as the orders come in. They will take 8-10 minutes to finish and be just like a freshly baked potato. Potatoes that have been baked/steamed in aluminum foil and are being kept warm all day are the ultimate culinary derailment. The potato should be crisp on the outside and mealy/fluffy on the inside.