How to Bake Extra Large Potatoes

Extra large potatoes need a little more time in the oven when baking.

Extra large vegetables provide you with more food for your dollar, but can leave you wondering how to adapt your preferred cooking method to compensate. Luckily, when baking extra large potatoes, the only thing that changes is the time needed to bake them. Preparation and temperature stay the same, and only require a couple basic things you probably already have in your house, even if you don't cook or bake regularly.

Things You'll Need

• Extra large baker potatoes, washed and dried
• Olive oil or other cooking oil
• Fork
• Salt
• Baking sheet

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.

2. Rub olive oil or another cooking oil all over the surface of each of your potatoes. Massage the oil all over with your fingers, careful not to miss anywhere. Olive oil has a stronger flavor than other cooking oils.

3. Poke several sets of fork holes evenly over each potato. Stab them at least 15 to 20 times each.

4. Season each potato with a pinch of salt evenly over its surface. If you are using a coarse kosher salt, use a slightly larger pinch since it is not as concentrated as table salt.

5. Place the potatoes on the top rack of your oven, making sure to leave at least an inch of space between them. Slide a baking sheet onto the rack underneath to catch any drips.

6. Bake the potatoes for around 90 minutes, or until the potatoes have no resistance when poked with a fork or knife. Split the skins open carefully to avoid a burn.

Tips & Warnings

• A traditional cooking method is to steam the whole potato by wrapping it in foil to bake. When you bake potatoes exposed, with oil rubbed into their skins, it makes the skin crispy and brings out its natural flavor.

• Do not crowd your extra large potatoes while baking them, or they will not cook properly. Overcrowded potatoes take longer to cook, and might steam the skins of their neighbors, rather than letting them get crispy.

References

• "The Professional Chef (Eighth Edition)"; Culinary Institute of America; 2006