Loaded baked potatoes

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Name: Loaded baked potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: not set
Ingredients: Potatoes; Cheese; Butter; Course Salt; Pepper; Mushrooms

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INGREDIENTS

Potatoes
Cheese
Butter
Course Salt
Pepper
Mushrooms

Servings

INSTRUCTIONS

Bake potatoes Adjust the rack in your oven to the middle position and preheat oven to desired temperature (see Cooking Temperature Chart below).

Rinse and scrub (I use a stiff-bristled brush) each potato under cold running water, as you will be eating the skins of these perfect potatoes. Don't soak the potatoes (that will make them soggy. Do not use hot water or you'll start cooking the outside and the inside won't catch up). A majority of the vitamins and minerals are found in the skin, so don't throw it away. Dry each potato thoroughly with a clean towel.

Look the cleaned potatoes over and remove any bruises or discolored spots with the tip of your knife.

Pierce each potato deeply with a fork or sharp knife four (4) times on each side at approximately 1-inch intervals. This will allow steam to escape during the baking. If you don't pierce the potatoes, they may explode during baking in your oven. You don't want this to happen as it makes a terrible mess in your oven!

Wrapping the potato in aluminum foil will produce a soft skin (not crispy). Technically this is steaming rather than baking (as the moisture in the potato remains trapped) and the light, flaky texture will be missing. The texture of a steamed potato is entirely different from that of a perfect baked potato. Save yourself the trouble and expense of wrapping potatoes in aluminum foil and serve perfect baked potatoes. My suggestion is to NEVER use aluminum foil when baking potatoes!

For a soft potato skin, rub the outside of the potato with olive oil, vegetable oil, or butter over the skins. I like to roll the potatoes in coarse or sea salt after rolling in the oil and before baking. Place coarse salt onto a small plate. Roll potatoes lightly in the salt. The skin is so yummy to eat!

Bake on racks of oven until tender.

Bake according to the Temperature Chart below. Do not overcook potatoes as the insides will be dry, so it's important to be vigilant.

Cooking Temperatures for Perfect Baked Potatoes Every Time:

Conventional or Regular Oven:

(about 5 ounces or 150 grams each)

45 minutes at 400 degrees F.

60 minutes at 350 degrees F.

90 minutes at 325 degrees F.

Place the potato directly on the oven rack in a preheated oven. Place a baking sheet (I put a piece of aluminum foil) on the lower rack (below the potatoes) to catch any drippings

Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. You can also use a meat thermometer to test for doneness.

You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Convection Oven:

Medium-size potatoes (about 5 ounces or 150 grams each)

45 minutes at 375 degrees F.

60 minutes at 325 degrees F.

90 minutes at 300 degrees F.

Convection ovens cook up to 20% faster than regular ovens. Also, the food in a convection oven is cooked at a lower temperature than in a regular oven to achieve the same results.

The general rule is to decrease your oven temperature at least 25 degrees lower than a regular oven.

You can also use a meat thermometer to test for doneness. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F.

NOTES

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Loaded baked potatoes

Potatoes
 Cheese
 Butter
 Course Salt
 Pepper
 Mushrooms

Bake potatoes Adjust the rack in your oven to the middle position and preheat oven to desired temperature (see Cooking Temperature Chart below).

Look the cleaned potatoes over and remove any bruises or discolored spots with the tip of your knife.

Bake on racks of oven until tender.

Bake according to the Temperature Chart below. Do not overcook potatoes as the insides will be dry, so it's important to be vigilant.

Cooking Temperatures for Perfect Baked Potatoes Every Time:

Conventional or Regular Oven:
(about 5 ounces or 150 grams each)
A
45 minutes at 400 degrees F. 
60 minutes at 350 degrees F. 
90 minutes at 325 degrees F.

Place the potato directly on the oven rack in a preheated oven. Place a baking sheet (I put a piece of aluminum foil) on the lower rack (below the potatoes) to catch any drippings

Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. You can also use a meat thermometer to test for doneness.

You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Convection Oven:
Medium-size potatoes (about 5 ounces or 150 grams each)

45 minutes at 375 degrees F.
60 minutes at 325 degrees F.
90 minutes at 300 degrees F.

Convection ovens cook up to 20% faster than regular ovens. Also, the food in a convection oven is cooked at a lower temperature than in a regular oven to achieve the same results.

The general rule is to decrease your oven temperature at least 25 degrees lower than a regular oven.

You can also use a meat thermometer to test for doneness. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F.

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Nutrition

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Serving Size: 1 Serving (95g)
Recipe Makes: 2 Servings

Calories: 150
Calories from Fat: 83 (55%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.3g
Cholesterol 28.5mg		9 %
Sodium 1908.4mg		66 %
Potassium 281.3mg		7 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 8.3g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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