Hi, I am Kate. Today, we’re going to make mike’s perfect baked potatoes recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mike’s Perfect Baked Potatoes Recipe
Mike’s Perfect Baked Potatoes is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Mike’s Perfect Baked Potatoes is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook mike’s perfect baked potatoes using 15 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Mike’s Perfect Baked Potatoes:
- Take Basic Potatoes
- Get 2 Extra Large Idaho #1 Grade Potatoes [1+ pound a piece - choose fresh/firm potatoes without deep brown spots]
- Prepare Chilled Grease
- Make ready Fresh Cracked Black Pepper
- Prepare Garlic Powder
- Prepare Onion Powder
- Get Sea Salt
- Take 4 large Sheets Tinfoil
- Make ready Potato Toppers
- Take Salted Butter
- Take Shreadded Cheddar Cheese
- Get Fresh Sour Cream
- Make ready Fresh Parsley [chopped]
- Take Fresh Chives [chopped]
- Take Chopped Crispy Or Bits [optional]
Steps to make Mike’s Perfect Baked Potatoes:
- Preheat your oven to 400°.
- Clean and chop vegetables of your choosing. Cover and refrigerate.
- Fully clean and fully dry your Idaho #1 grade potatoes.
- With a sharp knife - peirce your spuds three times at both ends and once in the middle. Or, you can use a fork to peirce them.
- Place your spuds on a large piece of tinfoil. Shiney side up.
- Smear your potatoes generously with cold grease. Place back on tinfoil. You can use olive oil but, grease definitely makes these better!
- Sprinkle fresh cracked black pepper, sea salt, garlic powder and onion powder to taste on both sides of your greased potatoes. I tend to go heavy on the sea salt! These are big spuds!
- Wrap your potatoes up tightly.
- Double wrap your potatoes tightly in another sheet of tinfoil. Again, shiney side up. A double wrap is more steak house style and steams your spuds more evenly.
- Place potatoes seam side up on the center rack and place a cookie sheet on the rack underneath it to catch any potential drippings.
- ● Bake for 1 1/2 hours. After that, gently peirce potatoes with a sharp knife in the center where you’ll eventually slice your potatoes open. If the knife enters with ease - you’ll know they’re fully baked. If not, bake a bit longer until soft. ● Know that if you’re baking more than 2 large potatoes - you’ll need to increase your baking time by approximately 15 minutes.
- ● Once fully baked - you’ll have two options. You can either serve by slitting the tinfoil and potato - then squeezing both ends together to force the moist insides up and out. Fluff with fork. Serve immediately with toppers of your guests choosing. ● Or, you can do the exact same thing but, gently scoop out the insides with a large spoon leaving your shells fully in tact. Place all insides quickly in a bowl, mix in all of your toppers in and, gently place back into your potato shells. You may need to re-heat mixture [not tinfoil] in the microwave before plating. Garnish with fresh chives and parsley. Enjoy!
So that is going to wrap it up for this special dish mike’s perfect baked potatoes recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
