Ultimate Baked Potato


1. Use US # 1 Russets only, Idaho or Oregon are the best. I have
personally never cared for California Russets since they do not bake
nearly as well.

2. They are packed in 50 lb. boxes and are sized according to the
number in the box. Size 70 or 80 is most common in restaurants.
Special russets in size 50 will weigh one pound each and are very
large. 90 or 100 count are good for multicourse banquets. US # 1
Russets that come unsized in 100 lb. sacks are cheaper but as good in
quality just not sized. They are good for potato soups and mashed
potatös etc.

3. Do not store below 55F or the starch will turn to sugar.

4. Wash and scrub well. 3M makes a green scrubby that works well.
Pat dry.

5. Prick the ends with a fork to let moisture escape during baking.
This will make the potato fluffy instead of gummy.

6. Oil or butter lightly. I like butter for flavor but will use bacon
grease if available.

7. Season lightly with Kosher salt and a few twist of the pepper mill
on all sides.

8. Place on baking sheet, spaced 1/2" apart and bake at 400F for about
1 hour, depending on size. Potato will yield to pressure when done.

9. Cut open in wave shape with paring knife and squeeze ends. Serve

10. 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.

11. There are few things worse than potatös that have been baked ahead
and are being kept warm all day. Well, maybe potatös that have been
baked/steamed in aluminum foil and are being kept warm all day are the
ultimate culinary derailment.

12. The potato should be crisp on the outside and mealy/fluffy on the
inside. This will make for a baked potato where you will like the
outside better than the inside and that is where the vitamins and
flavor are anyway.

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