- I made baked-potato recipes from famous chefs Ina Garten, Guy Fieri, Cat Cora, and Nancy Fuller.
- Some of Cora’s flavors didn’t work for me even though the texture was right.
- Garten and Fieri’s recipes taught me new techniques that I ended up really liking.
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But after trying four different recipes by chefs Ina Garten, Guy Fieri, Cat Cora, and Nancy Fuller, I’ve found some new favorite methods and toppings.
Here’s what I thought of each recipe:
I’ve tried many of Garten’s recipes, so I expected to see plenty of fresh herbs, but I left out the thyme because I can’t tolerate the flavor.
The whipped feta also required olive oil, feta, cream cheese, lemon juice, and black pepper.
Instead of putting the rosemary, lemon zest, and salt in the food processor, I was able to quickly chop them to make a salt mixture.
After washing the potatoes, I poked them all over with a fork, rubbed them with olive oil, and rolled them in the salt mix before baking them for an hour at 400 degrees Fahrenheit.
About 50 minutes in, I used a small food processor to combine the whipped-feta ingredients. It smelled so good that I knew I’d be making this again to top other recipes.
The fresh chives helped brighten an otherwise heavy dish. I also thought the flavors of the baked potato, particularly the hint of lemon, went beautifully with the salty feta.
I was proud of how nice these looked. Baked potatoes aren’t always the most attractive dish, but the salt mixture on the outside elevated them.
The potatoes are meant to soak in a brine for two to eight hours before getting rolled in salts and baking.
After about six hours, I took them out and rolled them in a potent mixture of garlic salt, seasoning salt, kosher salt, and black pepper.
There weren’t instructions to poke or slice holes in these potatoes, so they just went onto a baking sheet and into the oven at 400 degrees Fahrenheit for 45 minutes.
Before they were finished, I quickly mixed a premade horseradish spread with sour cream and black pepper for the topping.
The skin was definitely flavorful — similar to extra-seasoned curly fries — but far too salty to eat much of it on its own. The horseradish sour cream helped combat that overwhelming saltiness and also added a little heat.
The brine made a huge difference in the texture in the best way. It was definitely worth the wait.
It only called for four ingredients, which I can get behind. But they included marinara sauce, frozen mixed vegetables, and mozzarella cheese.
Marinara and frozen veggies on a baked potato didn’t sound appealing to me, but if nothing else, it’s a healthier combo than butter, sour cream, and cheddar.
After removing the potato from the oven, I heated the frozen veggies in the microwave and put 1/4 cup of marinara sauce on a plate.
Once I sliced the potato open, I filled it with the hot veggies and shredded mozzarella.
The potato itself was fine — it had a standard texture and flavor — but the toppings just didn’t match up.
Peas, carrots, green beans, and corn don’t work with the potato or the marinara in my opinion. I didn’t mind the cheese, but I still prefer cheddar to mozzarella for baked potatoes.
With about 10 or 15 minutes left, I boiled some water on the stove for the broccoli, which I cooked for three to four minutes before transferring into an ice bath.
Once the potatoes were supposedly done, I put them on a plate and sliced them open. The knife went through easily, so I assumed they were good to go despite the lower oven temperature.
I filled them with salt and pepper, butter, broccoli, cheese, sour cream, and chives.
This is a simple fix though. Next time, I’d just bump the temperature up to 400.
I’d also probably roast or sauté the broccoli instead of boiling it to give it more flavor and crispiness.
This simple addition really boosted the flavor of the baked potatoes, and pairing them with homemade sauces upped the ante further.
I know I’ll be using these methods and recipes many times in the future.