So I just tried the America's Test Kitchen baked potato recipe. It was amazing!
Here's the video:
Here's the recipe:
* Use russet potatoes
* Poke 6 holes in each potato with a fork
* Mix 1/2 cup of water with two tablespoons of salt.
* Toss potatoes in the brine for a few seconds
* Put in 450 degree oven for about 45 minutes until they reach an internal temp of 205 degrees
* Brush potatoes with 1/4 tablespoon of vegetable oil for each potato (I used EVOO, it's what I had)
* Put potatoes back in 450 degree oven for 10 minutes
* Cut an "X" in the top of the potato, squarsh it, then add toppings.
This was the fluffiest, lightest baked potato I've ever had with a nice crispy skin. I didn't make the topping they did, I just put black pepper and ranch dressing on it. It was delicious.
It's not quite as good as an Outback Steakhouse baked potato, though, but to get that awesomeness Outback slathers them in butter and salt. I'm OK with the tradeoff.
So my questions are:
1) Can these be reheated? I would much rather cook 4 or 5 of these at a time than 1, then reheat them as I'm ready to eat them. I got the impression from the video that you had to eat 'em right away.
2) If they can be reheated, should you cut the "X" in the top right away, or after you reheat them? The video made it sound like you needed to make the "X" cut and release the steam right away or bad things would happen.