The Best Baked Potatoes

ChefPaulo,
Love your recipe and that you give it 5 stars. :) Please clarify--
-Dunk russets into vinegar/ sugar solution. Salt. Bake for 30 min. in pre-heated
475 F. oven.
-Dunk again, salt and bake again for 30 min.--at 475 F ??--or do you reduce oven temp to 350 F after the first 30 min.
-Dunk again and salt; bake for another 15 min. Reduce oven temp to 350 F after one hour or after 30 min.???
I could experiment, but would rather know up front. Thanks!

I agree that Editor was asleep at the peel on this one. To get the crispy, crackly skin we all crave, may I offer my method. Pre-heat oven to 475 degrees. Line a baking sheet with greased foil. Scrub the russets clean and cut out blemishes. Give each a few punctures with a sharp knife to avoid explosions (it happens!)

In a deep bowl, combine 1 cup of vinegar and two tablespoons of sugar. Stir well. Dunk the russets until covered with the vinegar and then sprinkle with table salt. Arrange on the sheet and bake for 30 minutes, removing the russets twice more for another vinegar dunk and salting. After 30 minutes, reduce the heat to 350 degrees. Dunk and salt once more and let the russets finish for another 15 minutes.

The vinegar/sugar coats the skin and caramelizes in the high heat for the crispy skin while sealing the whole tuber to keep the interior moist. Now, I can give 5 stars.

Missing the first two steps here. For the full recipe, click the link in the lead-in verbiage: This Story Originally Appeared On sunset.com

This recipe is useless as written. Ingredients call for potatoes, but directions start with prepared potatoes. No indication of how potatoes were to be prepared. Where are the editors these days? This issue with incomplete or incorrect recipes appearing is happening a lot on this site for the last few months.

Does not tell you what temperature to cook the potatoes nor for how long. Without this information it’s useless. I may as well do them myself like I’ve always done. Who needs this!!!