Stuffed Baked Potato Tips
Should I poke holes in my potato before I bake it?
Yes. Always poke a few holes in the skins of your potatoes with a fork before baking. Potatoes, especially smaller varieties, contain lots of moisture. As the potato bakes, the water converts to steam. A few quick jabs are all it takes to allow that steam to escape naturally from your
baked potato recipes. If too much water vapor pressure builds up inside your potato, you may end up with a messy spud explosion. You can also try slicing a cross-shape into your potatoes, about 1/4 inch thick, for supremely fluffy
jacket potatoes.
Do I have to wrap a potato in aluminum before I put it in the oven?
There’s no need to wrap a potato in aluminum foil to bake it. Your best bet is to place it directly on the oven rack. Foil can trap steam, creating a potato with skin that is soggy instead of crisp. Unless a recipe specifically instructs to wrap a potato in foil, it's fine to skip it. — Amy Glander, Book Editor
Ranch Stuffed Baked Potatoes: Stir in 1 to 2 tablespoons ranch salad dressing mix into the sour cream before adding to the mashed potato pulp. Fold in 3 crumbled cooked bacon strips along with the cheese.
Tex-Mex Stuffed Baked Potatoes: Omit green onions, 1/4 cup butter and paprika. Stir in 1 can (4 ounces) drained chopped green chilies. Fold in 1 cup shredded pepper Jack cheese in place of the cheddar cheese. Sprinkle with chili powder if desired.
Herb-Stuffed Baked Potatoes: Stir in 2 tablespoons each minced chives and parsley along with the green onion. Use 1 cup shredded mozzarella in place of cheddar cheese.
Editor's Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.
Nutrition Facts
1 each: 416 calories, 26g fat (17g saturated fat), 84mg cholesterol, 693mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 9g protein.