Chef Jennifer Hill revealed how to make the “fluffiest baked potatoes” and it starts with choosing the best potato.
Chef Hill recommended purchasing the Russet potato when you are next in the supermarket and would like to make a good baked meal.
Talking to Business Insider, Hill said: “Their skin has the perfect thickness for a crispy outer layer, and they make for the fluffiest baked potatoes.”
And to ensure creamy insides, fellow chef Chris Nirschel instructed: “Boil whole, unpeeled potatoes for eight to 10 minutes or until slightly tender but not fully cooked.”
Let the potatoes cool down before baking them for the creamiest results, said chef Nirschel.
Nunez suggested that the potatoes should be completely dry before putting them in a hot oven.
“It’s crucial to remove any excess moisture on the skin before baking,” he said. “Otherwise, it will be difficult to achieve the crispy exterior you’re looking for in a baked potato.”
As for ensuring a crispy layer, there is more than just choosing a Russet potato, according to chef Walter Nunez.
Chef Nunez said: “While this one might be controversial, I recommend skipping the foil wrap [when baking potatoes in the oven].”
How to bake a potato
BBC Good Food shared a simple way to bake a potato, but do keep the chef’s top tips in mind.
Serves: eight people
Ingredients
Two tsp vegetable oil
Eight large baking potatoes
300ml pot soured cream
Method
Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven.
Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 minutes to one hour more until the skin is crisp and the inside soft.
Make a cross in the centre of each potato, dollop over the soured cream and serve.
Alternative baked potato toppings include the classic cheese and baked beans combo, then there’s tuna mayonnaise, or as suggested, sour cream, which would pair well with chives.
Baked potatoes – whatever the topping of choice – goes perfectly well with a delicious side salad.
A side salad could include cucumbers, tomatoes, leafy greens and an olive oil dressing.
