How to Make the Best Baked Potato
A simple trick yields crisp outsides and fluffy insides, ready to be topped in three smart, exciting ways from Eric Kim.Turns out, the baked potato has always been big and great.In 1909, Hazen Titus, the dining car superintendent on the Northern Pacific Railway, had a vision: Having learned of a surplus of oversize spuds, he’d ordered them up and placed them on his menu. His “Great Big Baked Potato” became a hit, to be ordered, appropriately, on a train route of the same name.Recipes:Aglio e Olio Baked Potatoes | Caramelized Kimchi Baked Potatoes | Hot Honey Baked Sweet PotatoesThese days, a long Idaho tuber, split down the middle like a hot dog bun to reveal fluffy white starch, a pat of butter nestled into the left side, is still big and — more important — great, with its perfect creamy-crunchy-fresh combo of sour cream, chives, cheese and bacon.I spent the past year baking pounds and pounds of potatoes to come to a simple conclusion: The baked potato is worth celebration. There may be no better (and easier) way to gather than by building on a reliable but never boring base and delighting in each turn of the flavor wheel.Here are my tips for success:1. Set up a bar (and really load up on toppings)Aglio e olio, the simple yet satisfying combination of garlic and oil, pairs beautifully with a split-open spud.Christopher Testani for The New York Times. Food Stylist: Simon Andrews.Cooked down with butter and sesame oil, kimchi mellows its sharp, tangy edges in this riff on a classic baked potato.Christopher Testani for The New York Times. Food Stylist: Simon Andrews.We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More