So last night Earl and I sat down to dinner with a half-pound Russet potato each as the entre and some baked chicken as the side. We knew what was riding on our taste buds.
The potatoes were beautiful, and even though “Cook’s Illustrated” said they didn’t need butter we added some. Blended it with the white inside which was definitely fluffier than how I usually bake potatoes. Every bite was consistently smooth, and the skin was definitely crispy without being crunchy.
It wasn’t that much extra work to follow the “Cook’s Illustrated” recipe, although I liked my old one just as well. But the final decision was made by Earl, who isn’t much of a baked potato fan in the first place.
“Make them this way again,” he said. And because neither of us finished our potatoes he had leftovers today. “Make them this way again,” he repeated.
“Cook’s Illustrated” wins.
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