How to Prepare Yummy Brined Baked Potato

Brined Baked Potato Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

A few simple steps are what turn a good baked potato into the best baked potato. It adds great flavor to the skin and even seeps into the potato a bit in the areas where pierced.

Here is the best “Brined Baked Potato” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Brined Baked Potato

1. It’s of Russet Potatoes.
2. Make ready 1/2 cup of water (Warm).
3. Make ready 2 Tbs of Sea Salt.
4. You need as needed of Vegetable oil.

One segment featured their take on The Perfect Baked Potato.There it was in all its simplicity: Stabbed, Brined, Baked, Coated with Olive Oil, Baked again only to emerge in a flawless-looking potato which, when cut open stem to stern, released its steam and revealed the fluffiest interior I'd ever seen.Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.Brining is a method of salt-based food preservation and a method of seasoning foods.

Brined Baked Potato step by step

1. Using a fork. Poke several hole deep into potato..
2. Add water and salt in a bowl and stir until salt is dissolved. Roll each potato in the brine to cover thoroughly. Place on a wire rack..
3. Bake at 450°F for 1 hour. Remove from oven. They will have a slight white tint of salt on them..
4. Brush potatoes with oil and place back in over for 15 more minutes and the skin becomes crispy. I switch to convection at this time for an extra crispy skin. Cut open immediately for steam to escape so potato stays fluffy..

A medium baked potato contains nearly four grams of fiber, loads of potassium, and what is known as resistant starch, which has a fiber-like effect on digestion and hunger.When you forget to go to the grocery store, a baked potato bar can be your dinnertime savior..Not too long ago, I happened upon an America's Test Kitchen show on PBS.

A basic brine features salt and water in specific amounts.Although meats can be brined prior to cooking, vegetables – including potatoes – can also be brined to preserve them in a jar or can or to season them prior to a meal.Cut an X in the top of the baked potato and using a dishtowel, squeeze potato at each end to open the X and let steam escape.Top with butter or whatever toppings you prefer.DO NOT LEAVE POTATOES UNCUT/SPLIT – EAT IMMEDIATELY FOR THE BEST EXPERIENCE.