How to Make the Absolute Best Baked Potatoes

[@Amor09876]

Poke 6 holes in potaoe with a fork … 2 holes each side ..1/2 cup water 2 table spoon salt … turn the potatoes in the water oven at 450… put on wire rack …need internal temp of 205.. then brush with a table spoon of vegetable oil but back in for 10 minutes … when it comes out overn cut them open immediately and squeeze a little bit … can add lemon zest to topping

[@kenken6550]

They're going to charge you for copyright infringement, lol. Because- they charge for everything!

[@soia421]

Thank you 🙂

[@alessandravasconcellosfilh3656]

Thank you!!!🎉

[@almondzebra6546]

Спасибо большое

[@BonsaiBuckeye]

I can assure you the holes are not needed he will get a much better potato without holes using the same recipe I've tried both it's obvious which is better see for yourself

[@bellen7912]

I thought Elle was going to give the host the taste when she said "now it's time for tasting" Elle puts it in her own mouth😂😂

[@threadlovert1393]

I thought so too! :)

[@mimisam2091]

Belle you made my day that's so funny 😆 😄 🤣

[@phillwho2934]

@@mimisam2091 why is it funny

[@takiaaleem5178]

Yes that was hilarious and then the host said "seasoned to Elle's taste" lol

[@jamesdooling4139]

I can't say much more. I've now tested this recipe eight times on 14 people. They all agree: this is a quintessential recipe. Cheers. Love it. We're eating these every few days. Thank you.

[@happygirl7258]

Trying it now for the first time

[@morganolfursson2560]

You call that the best ! Ah, Americans ! Mine are made the Italian and Greek way, using premium organic potatoes when they are in season, baked outside in the pizza oven, using olive seeds charcoal, than brushed with extra ultra mega cold pressed organic olive oil. We do it with minced spring onions, and basil, not lemon but (and this is the secret) organic Yuzu zest, with 1/4 organic fresh goat cheese, 1/4 organic feta cheese 1/4 organic REAL mozzarella, 1/4 organic REAL parmigiano, mountain salt (never sea salt) and fresh ground pepper and a bit of cayenne. And you never ever EVER , EEEEVVEERRRRRR serve them with butter, but always with olive oil. And if you are one of those who can't live without butter, then you use fresh french Brittany "pres sales" salted butter. The flavour of the four cheeses, the subtle aroma of the Yuzu (that's a Japanese mandarin-lemon), and more importantly the smell of a potato baked in a charcoal oven, will change your life forever! I was just kidding about the "Ah Americans", so don't take it personally. But you guys need to start cooking organic and stop using butter everywhere and go light on the salt and when you do use salt ALWAYS use mountain rock salt (Himalayan preferably). I'm not a chef i'm a veterinarian but living in Switzerland thanks to our neighbours (Italy, France and Germany) and the influence of Greece and Northern Africa on European cuisine, we have inherited really good recipes. The use of Yuzu is not fancy modern fusion cuisine, Marco Polo brought it back, Germans now a thing or two about potatoes, the French and Italians know everything there is to know on butter and cheese and the Greeks and North African are unsurpassed when it comes to olive oil. Try my recipe and tell me what you think. It doesn't have to be olive seeds charcoal, but it is good for two reasons, first it is non toxic and doesn't damage forests because it doesn't require cutting trees and second it is a great way to recycle olive seeds, and on top of that the fragrance of olive seeds charcoal alone will make your mouth water !

[@cwflad]

​@@morganolfursson2560 Yeah, you're not going to convince us Americans not to put butter on a baked potato. Sorry. We all have our own styles and perhaps you should give this recipe a try. Also, Himalayan salt is just a gimmick, its not better for you.

[@MsChampagneSanity]

@@morganolfursson2560 sounds like a lot of faffing about just for a baked potato 😂 basic, simple recipes are generally always the best

[@jam6875]

@@morganolfursson2560 This can't be a real comment

[@katieh5604]

I followed this recipe and I have to say these are The Best Baked Potatoes I’ve ever had Seriously there’s a nice salty crunch on the outside but the inside is fluffy & Perfect I only cook them this way now

[@saritaylor3648]

Omg I just went on their website just to print this out. You've got to sign up give every detail known to man then they wanted my bank details. Ummm no not happening just print of recipe 😢

[@henrysmith5297]

I followed the directions, and it turned into the BEST baked potato I have ever had. I needed to use LESS salt and toppings than I normally do because the flavor and texture was perfect and actually tasted like a good food, instead of a blank canvas for toppings.

[@Deltafoo]

I didn't brush the skin because i had no brush. Just poured the oil for the last 10 minutes. The skin didnt crisp as well as it should. But very good 🥔

[@jaeo8183]

​@@DeltafooUse a napkin and soak it in oil that dap it on there

[@SunflowerSpotlight]

I’m chronically ill, and sometimes there’s very little I can safely eat. Baked potatoes are lifesavers. Enough that my medication doesn’t make me sick, that I don’t get reflux, that I don’t need to eat again too soon, they have a lot of vitamins and minerals, they’re really something I’m thankful for. But it can be hard, when I can eat so few things. Even items I love can become difficult to swallow. The threat of getting really sick if I don’t eat enough or by a certain time really makes it a chore sometime. So honestly, thank you all from the bottom of my heart. This might be a minor deal for people, and really in my big picture it’s not a life changer, but it will make things easier for me and it more pleasant to get through my hardest days. I appreciate the video, and am making sure to send it to my parents (my mom has cancer on top of some of my inherited problems, so it’s important to try to coax her appetite when possible). This will help.

[@susanlong5758]

Amara Jordan just said prayer for you and your mom.

[@adsdavidson]

Praying for you

[@tilliemaekirk9444]

Prayers for you and your Mom.

[@whitealliance9540]

Eat yellow potato stop eating white. Eat aloe.

[@QueenGoddessYume]

I could have written this post. My daughter and I also have difficulty eating anything. Carnation instant breakfast and potatoes are our go to foods. I'm not well enough to make soup so baked potatoes it is. My daughter likes sweet potatoes. I wonder how th iui s process would work for them. Yes, prayers for you and your family 🙏💖

[@pearljammies]

I found this method on another ATK video about a month ago, and omg. It kind of changed my life? 😆 but really! We’ve been having them 1-2 times a week as our entree ever since! And I absolutely love the goat cheese topping. Thank you, Elle!

[@doggfite]

This feels like it's just the same exact video lol

[@CantankerousDave]

It's weird, but true. I had never been able to make a good baked potato before this technique. Now I find myself trying to think up new toppings to try out while it's still winter. The downside is that I'm now a baked potato snob. (Oh, and make sure you use table salt for the brine, not kosher salt. ATK has a nasty habit of not specifying.)

[@pearljammies]

Oh, I can see how kosher wouldn’t work! I always use sea salt, which works great.

[@tashadarvanian3391]

@@pearljammies why would kosher salt not work?

[@tashadarvanian3391]

@@HolidayArt Thank you very much..I had no idea

[@lencarter1460]

I am a HUGE ATK fan and this video is yet another reason why. I have long baked my potatoes by rubbing them down with olive oil, and then covering them with kosher salt, but everything that Elle said about what happens to the skin and the meat of the potato in using my method was right on. Her recipe is hands-down the best way to make a baked potato. Keep doing what you guys are doing over there at ATK. And Thank you (again) 👍😁.

[@christinebbw8319]

Me too😂

[@seventhdayissabbath8747]

I love what "America's Test Kitchen" does!! Thank you....

[@om617yota8]

When Elle said "brine" I was thinking "oh darn baked potatoes take forever as it is." Just a few seconds, I can do!

[@yvettesaldana570]

Same lol

[@kobayashimaru65]

That’s a great idea and it’s something I never would have thought of. Thanks for the great tip and I can’t wait to try it.

[@dongemus]

Thanks for re- uploading all these videos one segment at a time instead of one episode at a time. It really makes viewing much easier for me

[@capital_of_cats_Istanbul]

👍🏻

[@BethBowles-h9c]

Can you do the same thing to a sweet potato but not brine them? Our will it still leak out into the oven

[@SeymourKitty]

Stir one teaspoon of salt in half a cup of water. Roll the potato around in the salt water. Bake at 450° for 45 minutes. Take out brush with olive oil and put back in the oven for an additional 10 minutes

[@melsy203]

Omg...I just tried this recipe (minus the goat cheese topping) and it turned out AMAZING!!!! Soft and fluffy insides and perfect skin! I wasn’t sure what they were talking about with the “fluffy” part...but now I do!!! ❤️❤️❤️❤️❤️

[@inquisitor4635]

Try mixing half cream cheese and half shredded cheddar with crispy bacon bits sprinkled over the top. Put back in oven just to melt the cheese.

[@bebeannalee6214]

inquisitor Yes, that would be how I’d like to try it. Don’t like goat cheese, but love cream cheese and cheddar. Great idea!

[@msbeebea4240]

😋

[@deepamehta1110]

I can’t thank you enough for this simple and straightforward recipe. I haven’t had a decent jacket/baked potato outside of the UK, and I have clearly been making all the “potato mistakes” all these years. Thank you thank you thank you. Elle Simone, I love your style and clear approach - make more plant-based recipe videos! 🙏💕

[@triciaosborn8093]

This helped cuz *wait for it* I've actually never baked a regular potato before! I know... I know. But I'm about to. Thanks for this video!

[@LtGenBuffalo]

Same lol 😅

[@hermestrismegistus3417]

How’d you do friend?

[@Luna_Potato]

This method made some of the best baked potatoes I've ever had and the most crispy skin. I would 100% recommend (if you have it) taking juila's recommendation and brushing the skins with bacon fat instead of oil cus that made the skins even better 🤤

[@MickHuerta]

I really like what Elle @ChefElleSimone brings to atk.

[@jamesdooling4139]

I've now used this recipe twice. (Doing right now for Number 3.) I've modded it a bit, but the science is there. Everyone agrees, these are excellent baked potatoes. This is now becoming my standard method. Cheers. It takes a lot to change a food snob.

[@trippNfallN2]

Nailed it, Elle! Thanks so much for sharing!

[@aewtx]

Yes, you do need a recipe for bakes potatoes. That's why I came here. I've never made baked potatoes before.

[@joeblow4053]

make these potatoes!!!!!!!! they are the best potatoes I have ever had! OUTSTANDING!

[@The1707regina]

Your first time learning will be the right way then at least. 😄

[@haydeeortiz687]

Joe Blow (

[@Sam-e9d6m]

Let me start with. I'm not a cook. I recently retired and often use your videos to attempt to make dinner. My wife loved these potatoes and says they're the best she ever had. That makes up for the dry chicken and burnt bolagnese I've made. Thank you for these great videos.

[@jaquanpowell4605]

How the hell did you burn bolognese? 😂😂😂😂

[@roberthentosh5635]

@@jaquanpowell4605 High heat, don't stir wait till you smell smoke. That's the recipe I use anyway. :😪 Add a tablespoon of sugar if you want to cut the tomato acid and add more burnt black chunks at the bottom.

[@jmmsmdgquote]

FWI microwaves don’t cook from the inside out. I thought ATK did their homework 🤣. Great recipe though. Perfect potatoes!!!

[@dawngable4622]

I absolutely love America's test kitchen.....you all rock.

[@dndhomecooking6505]

Dawn Gable hi how are you doing today I just started my own KZbin channel on cooking at the minute but wanted to know if you would subscribe to my channel please and help me grow my channel thanks 🙏 if you have any friends please let them know about my channel and if you have a channel I will subscribe to you as well thank you 😊

[@blessedhummingbird4]

Great video. I like Elle. Show her more often.

[@denniserrolhawley2762]

I LIKE HER, TOO!!!!

[@mariaavena6019]

Gracias 😊 I love 💕 America test kitchen

[@noniemalinowski461]

Ribeye Robert D b

[@naelyneurkopfen9741]

I found her dull, boring & nearly unintelligible. To each his own though.

[@jasonmills3399]

Jim halfpenny: your an idiot!

[@starkheart4441]

I’m off to Amazon to order a wire rack and a new thermometer

[@goldenstateboy2667]

Stark Heart SAME HERE LOL

[@HeilRay]

All according to plan.💲💲

[@KaneCiticani]

Stark Heart LETS GO LOL

[@joeblow4053]

no need for a wire rack although they are handy for certain things. you can just put them on the over grate!

[@berniecelee5062]

Lol.... yep your tools are critical. After buying cheap thermometers in past 20 years...I finally gave them away to my kids 😁... dec 2019 , I bought my digital thermometer.worth every cent !! Now I know what to put in my kids stocking stuffers Dec 2020. The wire rack is so cheap...picked it up for $5 I think. I used it all the time in oven and outside the oven.

[@robinsmith4499]

Totally trying this recipe. I love to eat the whole potato!

[@sophisticatedbadgurl]

"What are we gonna brine next? The plates?" 🤣🤣

[@tomwalsh2244]

Bridget had me at "you may like to brush it in Bacon Fat!"

[@LynLvs2Laugh]

Just made these & they’re delicious 😋! Cooked bacon this morning so I used the bacon grease to baste them.

[@russellchard]

I watched this video and was skeptical that the results could be THAT MUCH better than how I've been making baked potatoes for 30 years. But watching the video, I realized I'd been doing most of things they said NOT to do. They were still some tasty potatoes, but I was curious if a simple change in technique could make that big of a difference. Using the ATK method, it was INSANE how much better the baked potatoes turned out. The improvement was just ridiculous. I would have lost a BIG bet that the improvement could be as marked as it was/is. Who ever thought to brine or temp baked potatoes?!? Obviously, the ATK did, but that would never occurred to me. I just baked them till they were soft enough and never gave it much thought. Thanks and congratulations to ATK for coming up with such a dramatic improvement to how people have been cooking for about 500 years! I was a skeptic and you've made me a believer! I'll never doubt you again.

[@fatimahx9626]

RR Chard This was a LONG post...lol but well worth the read...I’m definitely going to try this method now...thanks

[@NAPZzzzzz]

Lol

[@roxcyn]

I wonder how sour cream would mellow with the toppings they made. The potatoes looked so good!

[@TomYumDumSum]

Just wondering how much did you get paid for this comment, Richard?😂

[@jcarrandson]

I watched the video and thought, ahh screw it I'll just bang them in the oven like usual. I'm gonna try the brine now, you've convinced me.

[@dancinghobbit87]

poke holes in potatoes 1/2 cup water with 2 tbs salt dip potatoes in salt water and put on rack on baking sheet bake at 450 until they register 205 fahrenheit, 45 min - 1 hr brush with vegetable oil, bake for 10 more minutes immediately cut an X across the top to release steam and squeeze

[@dharmaray9460]

Thanks for this! I love baked potatoes made how you did it but I could never figure it out! Lol I always have hard inside 😭 Trying this tonight!!!

[@cimmy36]

We tried this technique of baking the potato and it turned out absolutely amazing. For the first time ever we didn't need any topping because with a little bit of salt pepper and butter the potato itself was flavorful all on its own. This will be the only way we will make baked potatoes from now on my whole family love them even my daughter who doesn't really like potatoes!!

[@melingitis]

I love the idea of goat cheese, but then remember I'm eating a potato for dinner because I'm in college. lol.

[@om617yota8]

Bridget said "bacon grease" and Elle looked up with approval and I fell in love.

[@beenboss207]

OM617YOTA now she didn’t, she was shocked and basically rolled her eyes lol

[@MIS315]

@@beenboss207 lmao no she didn't. She nodded her head

[@valentinatrejo7857]

She was like, yes! NOW you are speaking my language!

[@conradkappel9426]

Love this method. The quick brining, roasting, coating with oil, re-roasting, etc makes for a perfect crispy skin and a fluffy soft inner potato!

[@mdk4218]

Butter, Sour Cream and Chives is all a baked potato needs. Why do they always put all kinds of junk all over it and cover the great taste of a good baked potato?

[@jennahill6870]

Elle is a great addition to you ladies. I like her!

[@denniserrolhawley2762]

ELLE IS FABULOUS!!!!

[@harveyakins4801]

Are they together the way they said see you later in she look I'm just asking

[@mikearmstrong6736]

America's Test Kitchen is the best. Love Elle want to see her more. Love all the cooks/hosts, they've really grown on me over the years. It's like coming home !

[@francescoschettino5726]

Anyone know the exact sort ot type of potatoe that gives this fluffy texture ? I am in Europe btw Hard to get these here

[@itsgabibelle]

@@francescoschettino5726 I believe these are russet potatoes! 🥔:-)

[@robing9278]

Completely agree- Elle is great

[@mikezylstra7514]

What happened to the boy with glasses?

[@joralemonvirgincreche]

"Ee-mmediately."

[@brianlanders5306]

You know, there's never any skinny cooks, because they love to eat what they cook. 😉😁😁😁

[@ColocasiaCorm]

Recipe: poke holes in russet potato roll in salt water (2T in half cup water) 450F until 205F internal brush with oil 10min 450 to crisp skin immediately cut deep X into potato to release steam eat you're welcome. I am accepting donations. bow down to me

[@ColocasiaCorm]

Update: I tried this recipe and it's ok. It's not going to change your life; however, it will improve the consistency and quality of your baked potato. The tip of the 205F internal is a huge breakthrough. Although there may not have been that much guesswork for baked potatoes to begin with, this tells you your progress towards done-ness and may help with your timing. My potato took an hour. When the thermapen read 205F, the potato was tender, and I pulled it out of the oven.

[@ColocasiaCorm]

Hi me. I forgot about this video and have suddenly become interested in baked potatoes again

[@rustybearden1800]

After working in kitchens for twenty years as a professional chef, I've never met anyone who could give me a practical reason for wrapping potatoes in foil before baking them - they steam instead of baking and you never get that light fluffy texture that you want. I knew about poking holes in them but I was taught to rub the exterior with butter or oil and then roll them in coarse salt. Now I know better. Few culinary treats as delicious and simple to make than a perfect baked potatoe - great video

[@Matthew_Loutner]

We wrap potatoes in aluminum foil on a camp out when roasting them in hot coals. That keeps the potato from burning. Before aluminum foil the natives used to wrap them in wet plantain leaves and different items for various foods baked on coals. People who were first exposed to baking potatoes in aluminum foil on camp outs naturally carried the practice into the kitchen without thinking about it. Did I win the prize?

[@NINmomma]

I almost wrapped them, until I saw this. I'm so glad!

[@9873459872134234]

@@Matthew_Loutner This is exactly correct. best "baked" potatoes I've ever had were wrapped in foil and tossed in a very hot campfire's coals

[@Matthew_Loutner]

@9873459872134234 Mine also. I just cannot duplicate them in an oven.

[@roberthart3452]

I just tried this with small (1/3 the size they use) Yukon Gold -AMAZING

[@AnovaLisaDragonfly]

Thanks for your comment because I always use Yukon Golds for baked potatoes and was wondering if this would work the same on them. I was going to give it a go anyways, but it's nice to see that it turned out amazing for someone else. :-)

[@fatimahx9626]

This woman’s hair is whole damn vibe...I had to watch this video twice because the first time I was this thinking of ways for me to achieve that look...lol

[@francesrobinson1335]

I can't wait to try this method. I like to mash a 1/2 avocado with a little salt, pepper, onion and garlic powder. Great topping.

[@saddletramp6935]

You had me till the cheese and other condiments. I'm old school, butter, salt and pepper. But to each is own.

[@NickFerry]

instant read on a potato is right up my alley - I'm trying these tonight, thanks!

[@Profile.4]

?

[@mikewoodson6930]

So, how was it?

[@NickFerry]

@@mikewoodson6930 good enough to maybe do a couple times a year but too much dinking for a weekly tater

[@123456BRye]

@@Profile.4 ??

[@aubreysummers1729]

@@123456BRye ???

[@joankilburn2462]

Awesome. Thank you Ladies. I am truly grateful. Been looking for FLUFFY BAKED POTATO RECIPE. God bless.

[@rruni9828]

THANK YOU ATK for helping me change the way I have made BP for 35+ year. I too was a skeptic but holy moly these are 10X’s better than any that I’ve ever made. Of course I have shared the video a dozen times too.

[@ThinkerThunker]

I tried for 80 minutes and I still couldn't get the potato temp up to 205. The skin was SUPER-crisp. But the texture was still fluffy. (I live at 7,300 altitude. That might have something to do with it.)

[@jamiloy7769]

I never thought of brining the potatoes in salt water. I always loved the skin of a restaurant baked potato but didn't take the time to figure out what was the difference. Lol Now I just have to figure out how to keep the crust on potato wedges. 😂 Thanks ladies ❤️😊

[@AnaPaula-nh6hb]

I needed this as hubby says I don't know how to cook potatoes.

[@donkemp8151]

Perhaps Hubby can demonstrate the proper technique.

[@AnaPaula-nh6hb]

You guys made me laugh. 😃

[@meme-hz1mq]

@6laderunner I'm a wife and I'm pretty sure you're right. It doesn't take away from that person's comment, though.

[@robertmiller1299]

Boursin - the French soft cheese and chives spread would be good too.

[@erudite60]

Robert Miller .............& garlic! 👍😊

[@elmtree33]

Boursin is also good with a spoon! 😋 Long time ago a country club I worked at used Boursin to make turkey sandwiches with alfalfa sprouts on croissants. Tastey!

[@divineoracle7944]

I love these ladies. They are Masters at what they do. Been watching them for years. Thank you.🙏

[@TheLinkMedic]

2:24 for those looking for the cook time like me who i always have to come back and check this video

[@vanillamindscream196]

I remember trying these in Outback and I was immediately in love

[@SuperReedScott]

Elle is such delight to watch and the tips she gives on Test kitchen are great! Thank you Test Kitchen for the testing and giving us the best results! Elle, we love you, love you, love you! ❤️💕

[@popazz1]

Hi from the UK! WOW, what a great idea. I adore a baked spud and have used both the microwave and baking in foil methods. I've even kick started the baking process by zapping the spud/s in the microwave for 10 minutes then finishing off in the oven. Yeah, they've been edible but now I've seen this process I'm going to adopt this method for sure from here-on-in. Thank you.

[@Gonken88]

When she said bacon fat that big moma looked like "DID SOMEUN SAY BAC'N?!"

[@BuRt0nRid3R]

The ‘girl talk’ stops at 1:22. You’re welcome.

[@jenniferedmondson1835]

I was scrolling for dinner ideas and I see Elle. I ALWAYS stop when I see Elle! Love her.

[@GeorgeMorgan6600]

@Hello there, how are you doing this blessed day?

[@issykali_inc]

1. Poke 6 holes in each potato. 2. Brine washed potatoes for a few seconds all over skin in: 1/2 cup of water, 2 tablespoons of salt. 3. Put potatoes on wire rack on baking tray. 4. Put in the oven at 450*: cook around 40-60 minutes, until 205* internal temperature. 5. Slide knife in to check the consistency. 6. Brush potatoes with a tablespoon of vegetable oil. 7. Put the potatoes back in the 450* oven for around 10 minutes for flash cooking/crispy skin. 8. Tend to potatoes immediately out of the oven: cut X pattern and squeeze a bit to let steam out.

[@vlive1141]

I am now able to clearly define my life as life before achieving baked potato enlightenment and life after. My eternal thanks!😇

[@mootpoint7053]

1:48 "Now that we have our per-tatoes ready"

[@donodiorne2167]

Loved working with Elle several years ago when at the Idaho Potato Commission, she knows her taste profiles that's for sure. What a nice compliment to making a baked potato a delicious meal. Her tip for adding the oil at the last is perfect, I've added minced garlic at that point to get the flavor but without it burning by being in the oven the entire time.

[@nancyfahey7518]

Poke it Nuke it Add half stick grass fed butter

[@thomasisrael1636]

Lazy.

[@john2605]

Skin is my favorite part but I'm so hit or miss on getting it crispy. Glad I found this video!

[@edhuet9804]

Will this procedure also work with Sweet Potatoes? Thank you.

[@mb2444]

I tried this recipe at 5,870 elevation and the potatoes never reached the recommended temperature of 209. They never went higher than 202 and ended up dry and overcooked. Since temping is the way to go, what is the recommended temperature for high altitudes?

[@thomasstambaugh5181]

I can't wait to try this approach, sort of a reverse-sear for potatoes. I love the brine, I love the idea of waiting to the end to cover with oil, I love the 10-minute hot finish, and I love the criss-cross-and-squeeze prep as they come out of the hot oven. About the topping, though -- NO WAY. Here is the (short) list of things that I allow near a baked potato on my plate: 1. Sour cream 2. Butter 3. Bacon bits (fresh-cooked) 4. Chopped chives (maybe) That's it. Goat cheese, oil, zest, parsely -- I'm sure that's great on all sorts of things (Triscuits come to mind). NOT my baked potato.

[@shamisobulawayo8168]

Exactly what am using on mine! Bacon bits,chives and sour cream oooh with the butter

[@creamcitysista1970]

Immensely agree with. butter. It’s a staple; wouldn’t be great without it. Same with bacon bits. Would they be tasty with scallions and/ or aioli?

[@aloras405]

I’m so incredibly happy that you now have a channel here. I love this show!

[@mamofoneteen5178]

Definitely trying this, so simple. You have to have butter on a potato, you just have too!

[@kyleheaser2385]

Not a brine. I'd call it dipping in salt water.

[@gorillaau]

Or just rolled in brine.

[@whereiswaldo5872]

Kyle Heaser thank you

[@erudite60]

Kyle Heaser It certainly IS salt water, however, the term brine means a high concentration of salt to water. Lower levels of concentration are called saline, brackish etc. So the differing names depend upon the strength of saltiness.

[@Yu-rn8ou]

Made these tonight and they were the best baked potatoes I've ever had from an oven. Baked for an hour in the fan oven, plus 10 to crisp up. Spot on!

[@jessbess394]

Just made this today. Came out absolutely fire. I was a little unsure about the goat cheese, but it added this nice twang to the potato. And when I tell you it was super fluffy on the inside and crisp on the outside, I mean it. Follow the recipe and you get a more classy loaded potato. Actually wish I had even more of that stuffing. The only difference I did was omit the 2 tablespoons of oil and did 2 tablespoons of cold butter instead and smooshed it with the cheese. That way I can save at least some calories. But overall creamy perfect texture. My brother tried it and said it was pretty good. Just needed some more salt. Overall, awesome!

[@elginjohnson4145]

Those potatoes are absolutely delicious! My potatoes are in the oven as I write, this is the second time now, sooo good. E.j.

[@jamesdooling4139]

I know I must sound like a fanatic, but I'm making these again right now. I always come back and watch while mine are baking...

[@ordehaas]

Made and it came out excellent. Question... will it work the same with sweet potatos?

[@MrMogulvogl]

Or De Haas just try it. Be a cook!

[@mydogskips2]

I'm not sure, but I do believe sweet potatoes have less starch than regular russet potatoes, so the texture could be different, it probably won't be quite as airy/fluffy.

[@leapintothewild]

This is exactly how my great-grandma taught me to bake sweet potatoes, but in a cast iron skillet instead of a baking tray. Once they're open, top with butter and a few drips of good maple syrup!

[@btx5740]

2:50 What she really mean is that they look ASHY

[@mollygilfillan6551]

Will this work with twice baked potatoes. After scooping out insides of cooked potato, mash with your topping, add a little milk? Stuff into skins, Top with parm/regianno or maybe goat cheese? Top with parsley, a little lemon peel? What would YOU do?

[@MartySteinberg]

Love it! I did most of this and cooked them on a green egg at 500 degrees using a temp probe to 205. I’m never cooking in the microwave again!

[@GeorgeMorgan6600]

@Hello there, how are you doing this blessed day?

[@scubadivernurse]

Love ATK!!! Brined the outside of my potato wedges, and then baked them in the air fryer -perfection!

[@warp9p659]

Justin Wilson years ago would slather the skin with bacon grease, then salt it, then bake it. Yum.

[@slowgynman1234.]

Still holds true, ! theee only Good way

[@michaelc2509]

Justin was good family entertainment.

[@db5038]

@@michaelc2509 Yasssuuuuh, Aw gawruntee!

[@alancollins833]

How y'all are?? Got to love Justin Wilson

[@kimdal1]

warp9p65 someone should bring back Justin Wilson show, he was very entertaining to watch even if the food he featured was stuff I would never eat in a million years but sometimes I liked his sides🤓

[@tongasmith910]

Too many steps and too many extra dishes to clean. Wash them and bake at 450° The whole idea is simple and straightforward.

[@stewartberger7734]

Looks amazing

[@sherrybrewer7152]

Great! Everyone finally talks me into going Keto, and I learn how to make the best baked Potatoe!

[@gaycha6589]

Be a devil, have a spud.

[@Shelbe23]

I love your recipes. They always turn out great. Can you use this same method for sweet potatoes? Thank you.

[@dndhomecooking6505]

Michelle McGroarty hi how are you doing today I just started my own KZbin channel and wanted to know if you guys would subscribe to my channel please and help me grow my channel thanks 🙏 and if you have a channel I will subscribe to you as well thank you 😊

[@jessiemorton4219]

Tried the absolute best baked potato with the goat cheese dressing today my wife was impressed, deelishis.. I took all the credit thank you!!

[@dndhomecooking6505]

Jessie Morton hi 👋 how are you doing today I just started my own KZbin channel and wanted to know if you guys would subscribe to my channel please I done some cooking video and if you have a channel I will subscribe to you as well thank you 😊

[@muvminttv]

Just stumbled across this jammy in 2022 and yup...this joint is hood certified ya heard! Ain't no going back to mediocre brown rock pototes.

[@mgfroyo]

I have a Samsung range with a temperature probe (that only goes up to 200°) and once it goes off I wait five minutes and then I pull them out and do what they describe and it makes the best baked potatoes I've ever had

[@kellygervais3440]

Oh ya, I love the peel, the crustier the better...

[@Anxel]

I think I'll just nuke mine for a few minutes and call it a day.

[@Lisa_MS64]

The brining process seems so fast, does the salt really have a chance to stick to the skin?

[@ask230]

It sticks, and the salt dries on the skin while in the oven.

[@daveklein2826]

If you watched the video you would have seen that the skins were white from the salt

[@Lisa_MS64]

@@daveklein2826 I watched & followed the instructions but the skins didn't turn white with salt

[@d.t.1470]

I used Morton Kosher Salt for the brine. ATK needs to specify which salt they are using. My guess is that they are clueless about the vast differences in salts. The recipe was a failure for me.

[@Jack-yq6ui]

I'm going to make these and serve Beef Stroganoff as a topping. - I'm also going to put a soft oven baked clove of garlic inside the potatoe instead of a piece of butter.

[@jimbo91262]

Love Elle, Love Bridget! And oh my my...my first bite into the baked potato I prepared this way was indeed "Hands Down" THE BEST baked potato I've ever eaten. It was so frickin' delightful inside...smooth, creamy, and just plain luscious. Home run ladies! And thank you soo much.