Best Baked Potatoes



Salt and pepper

4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places

1 tablespoon vegetable oil

3 hard-cooked large eggs, chopped

4 tablespoons sour cream

1 1/2 tablespoons minced cornichons

1 tablespoon minced fresh parsley

1 tablespoon Dijon mustard

1 tablespoon capers, rinsed and minced

1 tablespoon minced shallot

Salt and pepper

2 ounces goat cheese, softened

1 tablespoon extra-virgin olive oil

1 tablespoon minced fresh parsley

1 1/2 teaspoons minced shallot

1/4 teaspoon grated lemon zest

Salt and pepper


1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.

2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.

3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.

Why You Shouldn't Microwave

Stir all ingredients together and season with salt and pepper to taste.

Mash goat cheese with fork. Stir in oil, parsley, shallot, and lemon zest. Season with salt and pepper to taste.