Fluffy Baked Potatoes Recipes

PERFECT BAKED POTATO

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

CRISPY OVEN BAKED POTATOES

Steps:

• Preheat oven to 450˚F.
• Line a baking sheet with foil and place a wire rack on top.
• Using a fork, poke the potato on all sides to create little holes. (The holed allow the steam to escape resulting in a fluffy potato.)
• Arrange the potatoes on the baking rack and brush with the melted butter or olive oil to coat.
• Sprinkle the potato generously with salt on all sides.
• Bake the potato for 40-45 minutes or until the potatoes are soft and will give a little when squeezed. If the potato is still hard, cook for an additional 5-10 minutes.
• Remove the potato from the oven and rest for 2-3 minutes.
• Using a paring knife, slice the top open lengthwise. Squeeze the potato between your thumb and forefinger to open it.
• Fluff the inside with a fork and serve immediately.

FLUFFY POTATO CASSEROLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 1 1/2 quart casserole dish.
• Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat 2 to 3 minutes at medium speed. Pour into prepared casserole dish. Spread fried onions evenly over the top.
• Bake uncovered for 30 to 35 minutes.

FLUFFY BAKED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Place potatoes directly on middle rack, lining lower rack with foil. Bake until tender, 45 to 50 minutes. Slit potatoes lengthwise, and open. Fluff with a fork, and add topping.
• Classic Topping: Divide 1/2 cup sour cream or creme fraiche among potatoes. Crumble 4 slices cooked bacon and sprinkle 2 tablespoons chopped chives over tops. Season with coarse salt and freshly ground pepper.
• Savory Topping: Melt 1/4 cup unsalted butter over medium heat, swirling pan, until just beginning to brown. Swirl in 1 tablespoon chopped fresh sage. Divide sage butter and 2 ounces crumbled goat cheese among potatoes. Season with coarse salt and cayenne pepper.
• Sweet Topping: Combine 1/2 cup toasted, chopped pecans, 1/4 cup unsalted butter, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon. Divide among potatoes. Season with coarse salt.

BEST FLUFFY TWICE-BAKED POTATOES!

Steps:

• Cut a thin slice from the top of the potato and discard.
• Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin).
• With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy.
• Add in the shredded cheese; mix well to combine.
• In another bowl, whip the egg whites until stiff; fold into potato mixture.
• Pile the potato mixture back into the skins.
• In a small bowl or cup beat the remaining egg yolk with water.
• Set oven to 400 degrees.
• Brush the egg yolk/water mixture over the top of each potato.
• Set the stuffed potatoes into a greased baking pan.
• Bake for 15 minutes.