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Serving: Serve immediately while hot and fluffy inside.
Storage: Store leftover baked potatoes in the refrigerator wrapped tightly in foil for up to 3 days. Reheat in the oven for best results.
Make-ahead: Bake potatoes ahead of time and warm before serving.
Variations:
Stuffed Potatoes: Scoop out the flesh, mix with cheese and herbs, then refill the skins and bake again.
Twice-Baked Potatoes: Mix scooped potato with sour cream, bacon bits, and cheese, then bake until golden.
Herb-Seasoned: Add garlic powder, rosemary, or paprika to the olive oil rub for extra flavor.
FAQ:
Q: Can I use other types of potatoes?
A: Russet potatoes are ideal for baking due to their starchy, fluffy texture, but Yukon Gold can also work well.
Q: How do I know when the potato is done?
A: A fork or skewer should slide easily through the potato without resistance.
Q: Can I microwave potatoes instead of baking?
A: Yes, microwaving is faster but the skin won’t be as crispy. For best results, microwave first then crisp in the oven.
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