The Basics: Baked Potatoes

The Basics. Russet Potatoes. How To Make Old Fashioned Potato Salad By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Culinary & Entertaining BrandCooking Essentials

The Technique

Baked Potatoes

One of my favorite side dishes as a child was a simple baked potato. A premium carrier for generous servings of butter & sour cream, it was the skin of the potato I loved most. Back then, potatoes were still baked not cooked in the microwave & what has been lost over time is the earthy flavor of the outer skin that develops from baking them in the oven. My mother would purchase a 5 pound bag so the petite portion made it a cinch to polish off the entire potato from the inside out. The first holiday I spent with my husband’s family, his mother prepared a lovely dinner with an oven baked potato. Not even thinking twice, I savored the buttery interior then carefully sliced the potato skin as if it were a fine cut of meat. You would have thought I was a football player storing carbs & calories for an upcoming game. I paused for a moment thinking how tasty the entire meal had been & when I glanced around the table all eyes were on me. Half smiles, half raised brows. His sister started laughing, “You must have really enjoyed that potato. If we had known, we could have made two for you.” My eyes popped. Cheeks burned. My mother & her table manners flashed through my mind– was I breaking any etiquette codes by eating the potato skin? Probably. It may seem old school to bake a mess of potatoes in the oven for a simple family supper but I think you will find them to be so much better.

How To Bake Potatoes By Rebecca Gordon Buttermilk Lipstick Southern Game Day Hostess Tailgating Expert TV Cooking Personality Author Southern Food Writer Original Football Tailgating & Sports Entertaining Ideas & Recipes Party Food Craft Ideas Birmingham Alabama Crimson Tide The Big Game Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickTraditional Baked Potatoes
makes 6 servings

A relatively dry, starchy potato with an earthy flavor, russets are an ideal choice for baking applications. Split & lift the potato up with a fork to enjoy the signature light & fluffy texture once baked.

6 {7-oz} russet potatoes
Butter & sour cream
Kosher salt & freshly ground pepper

Preheat the oven to 400 degrees. Scrub the exterior of the potatoes with a vegetable brush. Pierce each potato several times with a fork. Place on a half sheet pan. Bake 1 hour & 15 minutes or until the potatoes are tender & give easily when gently pressed with your fingers or a fork. Slice the potato in the center with a paring knife. Press the ends towards the center to split open. Fluff with a fork.
Top with butter, sour cream, kosher salt & pepper.

Microwave “Baked” Potatoes
makes 2 servings

Shortcuts in the kitchen can be vital to getting meals on the table for your family. If time is tight, the potatoes can be cooked in the microwave quickly. You won’t get that tasty outer skin but you can expect the light & fluffy texture all the same from these low
moisture potatoes.

Scrub the exterior of 2 {7-oz} russet potatoes with a vegetable brush. Pierce the potatoes several times with a fork. Place the potatoes directly on the turntable. Microwave on High for 5 to 6 minutes or until the potatoes are tender & give easily when gently pressed with your fingers or a fork. Slice the potato in the center with a paring knife. Press the ends towards the center to split open. Fluff with a fork.
Top with butter, sour cream, kosher salt & pepper.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Navigate Russet Potatoes

Brush oil on the exterior of the potatoes & sprinkle with kosher salt before baking for added flavor to the outer skin of the potato. Beyond the baked potato, russets are wonderful choices for frying resulting in golden, crisp goodness. French. Fries. And the texture is tops for mashing & absorb indulgent stir-ins well. Whole milk, heavy cream, Greek yogurt & butter are excellent choices. Just be certain not to over blend them as the starchy properties will result in a less than desirable texture. Follow these valuable tips for storing them.

Instructions On How To Bake Potatoes By Rebecca Gordon Buttermilk Lipstick Southern Hostess Football & Tailgating Recipes & Party Ideas Birmingham Alabama TV Cooking Personality Chef Author Specializing In Authentic Home Cook Techniques rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Store potatoes in a cool, dark location. I prefer to stash them in a bowl inside my pantry. They keep several weeks & the cooler location keeps sprouting at bay. Avoid storing potatoes in the refrigerator as the starch will convert to sugar. If the potato skins turn green, discard them. The green color comes from chlorophyll & it’s a warning signal. It’s caused by exposure to light & indicates the tuber may have higher than normal amounts of solanine present which could potentially lead to a variety of health issues. 

The Tune
“Cool Disposition” Sonny Boy Williamson

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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