Crispy baked potato with cheese
- Carbohydrate 39.7690687510767 g
- Cholesterol 149.704687607496 mg
- Fat 50.2402219101371 g
- Fiber 2.76899989843369 g
- Protein 29.3900906459163 g
- Saturated Fat 31.8554325223398 g
- Serving Size 1 1 Serving (333g)
- Sodium 748.02000057228 mg
- Sugar 37.000068852643 g
- Trans Fat 2.95518937695346 g
- Calories 720 calories
Step-by-step
- Per heat oven to 375(F)
- Wash potatoes pat dry
- Butter a baking dish
- Butter the potatoes skins
- Make slots along the potatoes
- Put butter in slots
- Sprinkle cheese over potatoes and into slots
- Bake 30 min at 375
Preheating and Timing
Setting the oven to 375 degrees Fahrenheit is non-negotiable for this technique. Lower heat will render the potatoes mealy before the butter and cheese melt, while higher heat will scorch the dairy solids in the cheddar before the interior cooks through. Slice the potatoes about three-quarters of the way down. If the knife goes all the way through, the wedges will collapse and trap moisture instead of developing steam pockets.
Managing the Cheese and Butter
Rubbing three tablespoons of butter across the exterior skins creates the barrier needed for crisping, but distribution inside the slots dictates texture. Pushing cheddar cheese into the gaps requires care. If the cheese sits entirely on top, it melts into a pool that burns before the thirty-minute mark. Shaving the cheese into smaller shards helps it fit deeper into the potato channels. Keep a sheet pan lined with parchment paper underneath the baking dish to catch the inevitable dairy runoff.
Adjusting Yield and Portions
Scaling this dish up or down requires monitoring oven humidity. Two potatoes release minimal steam, but doubling the batch fills the oven cavity with moisture that softens the potato skin. Space the baking dishes at least two inches apart on the rack to maintain proper air circulation.
