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Do you want to know how to make baked potatoes in the oven? Read the following!
Hey, I suppose everyone have to agree that oven-baked potatoes are much, much tastier than the ones baked in microwave! Yes! The reason is, microwave, along with accelerating the baking, destroy almost all the healthy and tasty components in the taters! Whereas, oven may consume an hour or so of your time, but the end product is wondrous. Soft, tasty, goodness-filled potatoes with golden-brown, crispy skin! You want just that, am I correct?
What are you waiting for now? Shall we move on?
First, let’s make some preparations!

Things you require are: Potatoes (small, big or medium, as you like them best), cooking oil (canola or olive will be good), salt, a stiff brush or a sponge, cold water, a fork, paper towel, oven.

Keeping all these things ready, we’ll learn how to make baked potatoes in the oven!

The method is: Scrub the potatoes with the brush with stiff bristles or the scrubbing side of the sponge and cold water.Take care that you don’t peel off the potatoes.

If there is any dark spot left behind, scour it off with the help of your fingernails.

Pierce the spuds deep inside with the help of fork. According to the mass of the potatoes, make 6 to 12 holes. The reason to do this is to let the steam out during cooking.

Keep the potatoes to dry on a paper towel. Keep the oven to be preheated up to 350°F.

To coat the potatoes with oil, take the oil in a bowl and just dip them in the oil and after that spread the oil all over themthroughout their outside with the help of your hands.

In the next step is salting, and that too should be done lightly. As the oven is being heated, you are ready along with a platefilled with nicely cleaned, oiled and salted spuds. Adjust them on a baking sheet to soak the excess oil and bake them.

Usually, you will need an hour, for 15 small potatoes.

To recognize if they are done: When the peel is puffed up and is seen to be crisp, golden-brown, that’s the sign that your potatoes are nicely baked. There is another way to know this and it is by the soft whistle they will give out! Plus their inner core will become soft, which was very hard, when they were raw! Be careful when you do all these signs; you may get burntheat for quite a while.

Opening up the done potato: With the help of the fork, pierce a dotted line half over the potato, and using your thumb and index finger, press both the tips of the line. It pops open easily.

Some helpful hints are: 1) While choosing potatoes, select Russet potatoes. 2) Do not encase the potatoes in tin foil. Tin foils will steam the potatoes, instead of baking them. 3) While salting the potato, you can use table salt or kosher salt. 4) Make use of a knife to test, if the inside of the baked potato has turned soft; the kitchen-knife should go in easily. 5) take away the spuds from the oven with a mitten , and not with a paper napkin. If at all the towel is holding some water, you it will burn you.

There you are! You are thorough with how to make baked potatoes in the oven! The only thing remaining is to add to them your topping that you like the most and enjoy!

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