This Is the Secret to the Perfect Baked Potato
The New York Times
A simple trick yields crisp outsides and fluffy insides, ready to be topped in three smart, exciting ways from Eric Kim.
Turns out, the baked potato has always been big and great.
In 1909, Hazen Titus, the dining car superintendent on the Northern Pacific Railway, had a vision: Having learned of a surplus of oversize spuds, he’d ordered them up and placed them on his menu. His “Great Big Baked Potato” became a hit, to be ordered, appropriately, on a train route of the same name.
These days, a long Idaho tuber, split down the middle like a hot dog bun to reveal fluffy white starch, a pat of butter nestled into the left side, is still big and — more important — great, with its perfect creamy-crunchy-fresh combo of sour cream, chives, cheese and bacon.
I spent the past year baking pounds and pounds of potatoes to come to a simple conclusion: The baked potato is worth celebration. There may be no better (and easier) way to gather than by building on a reliable but never boring base and delighting in each turn of the flavor wheel.
Here are my tips for success:
There’s a universal — and easy — answer to a common kitchen predicament.
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