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It is believed that baked potatoes originate from South America, or more specifically, Peru. The Inca Indians in Peru were said to be the first to originally cultivate potatoes and when the Spanish conquistadors conquered Peru, they brought the potato to Europe.

Baked potato

the Northern Pacific Railway It was the head of the Northern Pacific Railway who started serving baked Idaho potatoes to diners in 1908, with a selection of fillings and topping to make them more interesting, more exciting.

If you want to make baked potatoes that taste like our restaurants. One secret is to use salt to enhance both the texture. And flavor you can either brine your potato.

white potatoes Similar to a russet with a medium level of starch, white potatoes have a smoother, thinner and lighter skin. The term 'Chef Potato' was adoped to the product due to its large size profile and versatility. Extremely versatile and can be used for baking, boiling, frying, mashing, roasting or steaming.

King Frederick II of Prussia Potatoes were once guarded by soldiers Native to the Bolivian and Peruvian Andes, the potato first arrived in Germany in 1630. According to legend, King Frederick II of Prussia believed in the economic and nutritious value of potatoes.

Antoine Augustin Parmentier 1737-1813 Imprisoned by the Prussians, he was forced to remain in prison eating nothing but a mash made from a tuber called a “potato”, leading him to discover the food's nutritional qualities.

Oven Baked Potato Ingredients:

• Russet potatoes: Technically, you can make baked potatoes with any type of potatoes.
• Butter or olive oil: I also strongly recommend using butter to crisp up your potato skins, which adds so much flavor and helps the skins get extra golden.

No difference at all it's just the name. Baked potatoes, potatoes baked in their jackets. aka, Jacket potatoes, exactly the same. For us Brits what makes a baked potato a baked potato is the jacket.

These LOADED baked potatoes turn a standard side dish into a full-on entrée. Packed with steamed broccoli, bacon, cheddar, sour cream, and chives, they are a meal on their own! They are quick to toss together, have a variety of different flavors and ingredients, and are economical to make in bulk.

The story goes that the dish was invented in the middle of the 20th century after a restaurateur learned that sailors were eating vitamin-heavy potato skins to stave off illnesses. It probably also helps that the skins are cheap, easy to load up with sour cream and bacon, and go well with pitchers of beer.

It's different than mashed potatoes and different than hash brown potatoes or scalloped potatoes or tater tots. I'd say that the taste is akin to the French fry but with-out the crunch. It's definitely a 'potato' flavor but that can be vastly improved with additions.

Idaho potatoes The most famous varieties include Russet Burbank, Russet Norkotah, Cal Red, Red La Soda, Red Norland, Russian Banana Fingerling, French Fingerling, Purple Peruvian Fingerling, Yukon Gold, and Yukon Gem Gold.

Russet potatoes The ideal potato for baking is low in moisture with a high starch content. These qualities allow a potato to bake up with a delightfully fluffy center and crispy skin. Because it has all of these features, Russet potatoes are the ideal potato for baking and the most commonly used choice.

A baked potato is peeled and sliced and baked in the oven, often cooked in the drippings of the meat being roasted together with it, whereas a “jacket potato” is an unpeeled potato baked whole in the oven, then cut open and served with butter and/or other toppings.