Lisa's Impossible(TM) Burger Patties

 

POTATO CRISPY BAKED

This makes a perfect crisp skin baked potato that is not all soggy inside.

A quick salt brine. It adds great flavor to the skin and even seeps into the potato a bit in the areas where pierced.

Using high heat. That 450 degree F temperature prevents leathery skin.

Never use microwave

Taking the temperature with an instant read thermometer. Taking the temperature of a potato? Yes, 205 degrees is the ideal temperature for a fluffy interior (then you’ll baste and add just 10 more minutes to that).

A light basting of vegetable oil crispens up the skin. But only add at the last 10 minutes or you’ll end with soggy skin. (The brine and basting is why you need to use that baking sheet and wire rack).

Cutting the potatoes open immediately after baking. Otherwise they’ll sit and steam inside and become heavy. The fluffy interior is everything, I’m telling you.

4 (7 – 9 oz) potatoes

1/2 cup warm water

2 Tbsp salt

1 Tbsp vegetable oil (don’t use olive oil or it will smoke at this high heat)

 

First you’ll start out by preheating oven to 450 degrees F.

Then scrub and rinse each potato to remove any dirt. Then using a fork, pierce the potato 3 times on two sides (6 times total).

Next, in a large mixing bowl whisk together water and salt until salt has dissolved. Then roll potatoes in water to evenly cover with water mixture.

Transfer potatoes to a wire rack set over a rimmed baking sheet. Bake in preheated oven until potatoes register 205 degrees on an instant read thermometer for 45 – 60 minutes.  (they should be nearly soft).

Remove from oven and brush with oil then return to oven and bake 10 minutes longer. Cut potatoes open just after removing then using a clean kitchen towel squeeze potato open while being careful of steam.

Serve immediately with desired toppings.