How to Make KFC leaked "Secret Recipe"

Yeah it's been a week since I didn't have fried chicken like I promised you guys want to shout out this view right here this inside of you right here the names viewer - he or she says hey Quan do you want to know the kshetra the secret recipe I want to see you replicate it here's the secret recipe when I looked at this guy's I'm confused on where the flour measurements are so we got to redo this recipe I want to say thank you to the viewer who sent me this the leverage seeker in a green stew can see a chicken but I want to say this the tablespoons and a half tablespoons of this is not really married just because there are no flour measurements to this so we have to figure out the flour measurements and pair these all ingredients to the flour so let's make our twist on it morning to you come here don't say good morning

I'm just writing up a recipe right now just writing up a recipe right now are you ready to cook Kitty yeah you're up and early ready to cook on Kitty you have to make some noise while making a recipe right now Katie you just wanted the air time huh hi little brat a little breath let me show you how easy it is to make my twist my take copycat of KFC fried chicken the best KFC copycat twist pic hook kissy fried chicken don't blink

alright listen I done enough you guys Paul James guys so eight pieces of chicken here dark meat and do one tablespoon of this thank you beautiful clean hand get right into it guys get into every little crack of this alright every single crack of this once you got that nice and covered just gonna throw this to the side first coating on the chicken plain white flour our white coating sold three eggs one can a club soda I trigger people when I do this I don't know why to let's knead it out fast quick time guys come on to do this half tablespoon of salt one cup of flour beat that in let's get this nice and beaded put inside the main event the seasoning flour so three cups of flour to this 1/2 tablespoon of ground thyme 1/2 tablespoon of dry mustard for a tablespoon of dry basil 2 tablespoons of paprika that's all much paprika I love a pretty the cat actually have smoked paprika here a few tablespoons a white pepper 1/2 tablespoon of ground ginger 1 tablespoon of celery salt 1 tablespoon of garlic salt and 1 tablespoon of just regular salt quarter tablespoon of oregano last but not least 1 tablespoon of black pepper to it now take that whist with all that is very well you got that nice and whisk time to fry this is how you set the perfect frying oil so I got vegetable oil here heating up

I had a 4 or if you guys don't have these dials here a 4 is a medium heat we're just gonna let that go for about 20 minutes guys before start frying 20 minutes up all you're gonna do now take a chopstick or a wooden spoon stick it in if it starts bubbling up like that guy the oils ready that's all we're gonna do take our drums first into plain white flour plain white flour shake off any excess into our egg batter or egg wash shake off any excess guys into our seasoning flour into our seasoning flour, I'm just gonna pack it in very well with the to it now shake off any excess into the pool I don't care if you can swim Jess yeah cooking time 15 to 60 minutes another thing guys if you guys are frying Fried Chicken at home do not overfill your pot or pan just because if you do overfill the oil will drop its heat and that's the whole technique of frying to get fried chicken so to this big pot here I have roughly around four pieces five pieces is pushing it three to four pieces is enough 15 minutes up [Music] so next thing we're gonna do we're gonna strain all these bits and pieces out of the oil here you have to strain all the bits of that pieces out of the oil if you don't your second batch of fried chicken it's gonna burn or these pieces gonna stick to your fried chicken and burn don't believe me leave it in then now guys don't leave it in alright take it out next thing dies nice take about 18 to 20 minutes the bigger it is the longest sits in so 20 minutes would be the biggest size you ever put it so into the pool I don't care you can swim just yeah all right guys we're at this part of the video again where we just listen to that beautiful jazz music in the back and admire my fried chicken game it's the most beautiful fried chicken you guys will ever make at home and save more money save more money and get more Fried Chicken that's a win-win situation the crispiest Fried Chicken you guys will ever bite into I can't wait to bite you it's just beautiful still waiting on Chef Ramsay I want everybody to go on my Instagram right now take Chef Ramsay on this Chef Ramsay you're a cool guy you're a cool chef you're a great chef but your Fried The chicken game is weak.

Let's got it nice and fried just throw it onto your plate there this my take on crispy kale see secret recipe real the question now when are you guys gonna come by and grab some quick time guys I'll pump just to try this let's get into this let's do this I'm pumped for this does this secret reveal KFC recipe tastes like KFC well it's my little a twist on taking it just because I think was the viewer who sent me the seeker the ingredient it did not add the flour the intake on this so I had to use switch it up a bit just to fit with my flour intake guys take the first bite of this koc secret recipe might is to take an egg good time let's go nice I'm pumped for this it kind of does smell like antsy populace does bomb just my friend is the bomb the saltiness of this it's very similar to KFC this is so bombs I'm trying to remember how KSC takes epic wow that's some bomb chicken right there the taste does it taste like KFC fried chicken I gotta have another bite well I want to say it does but it doesn't at the same time but a little more tweak of this recipe maybe add a little more

I take a little more out and change a little ingredients here and there just because the basil I threw in and I have this burnt taste to this so the next time when I use basil I'm gonna use powdered basil so it does not burn but overall this'll bombs chicken mmm-hmm just right here guys the way and the technique I use to cook my fried chicken can't be touch guys the seasoning can be changed but the technique like I said guys can't be touched nice I'll buy you that quick time nice it's perfect well perfectly cooked fried chicken what do you guys think haha like I said again, Chef Ramsay cannot touch my fried chicken game mm-hmm this is too big I recommend you guys do not eat as much as I do  just for fun, just salt content is pretty hard that one decide chicken ass right there guys here it is quick time super pop well just amazing let's do this a couple sips of this Gator ate before I go work out a few yourself up before you guys work out it's got a nice delicious orange flavor this is my pre-workout well the meal was my prereq oh this is just as wash attack time pop through some question that we're gonna end this day how do you feel about southern macaroni cheese from tripping fell I think it's delicious come on are you cutting notification  the gang from she's e89 no I'm not I'm maintaining weight right now I read every food that you've made so far what's your favorite tasting or making also, keep on the great work I'm pumped from TNT win fit I don't have I don't have a favorite I'll say all of it is my favorite

I love food I can make bomb ass egg tarts will you marry me what do you do with the leftover from Katherine Katherine let me see your egg tarts Quan Tran today's my birthday I made 33 years old happy birthday my the friend they're a natural thought process going to your restaurant if so what are some of the items that you definitely be on the menu from alpha zero Fried Chicken expect some fried chicken this is creepy look little ki ya see that that's creepy how come you never have a friend in a video from SEDs world yes I have I had a few episodes the camping one the seafood boil one I'll say this summer guys, there's gonna be more guest appearances one what's your zodiac sign from blessed and beautiful Hyster actually don't know I don't know-how Lodi AK sign works so I'm not too sure describe your ideal vacation from Cindy be my ideal vacation would be hiking somewhere and camping somewhere where I wake up and there's just a beautiful view and plenty of food obviously when are you gonna Vietnam to see your friend from bubble tea, I want to say this summer that's all for the questions today guys I will do my best to get it all done for this week hope you guys enjoy this one don't forget to subscribe you have it also don't forget to pick up on your shirts or food lights a beautiful thing sure let's share this pixel.

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Baked Ham with Brown Sugar Glaze

Hey everyone is Julie from cooked by Julie command today we're collaborating with team drops entertainment we're making a baked ham with a brown sugar glaze and it's going to be fantastic so let's hurry and get started I used a 10-pound fully cooked spiral-sliced ham.

Read Also: Easy Baked Chicken Tenders

 I wanted to show you the outside it came with a little seasoning packet that went straight in the garbage a homemade glaze is the way to go okay so you have an option where you may rinse the ham with water and that should get rid of some of the salt the ham will be salty I like my ham sweet and salty so you do not have to rinse it that is just an option this isn't a raw ham it's fully cooked through and any bacteria will be killed in the oven whether you rinse it or not you want to Pat it dry with some paper towel and you want the ham at room temperature does not pick the hand cold and make sure it's face down I place the ham in the oven and let it cook or should I say warm-up for 30 minutes while the ham was in the oven I prepared the glaze I don't cook my glaze I feel like it cooks in the oven so no need really I used some chicken stock make sure to use some low-sodium chicken stock because I am a salty enough some cloves Dijon mustard don't omit the mustard it's absolutely delicious and goes so well with pork I leave my things so some brown sugar and some honey give everything a good whisk the longer the glaze sits

The more thickens no need in tasting this it's just going to taste like sugar but again once it mixes with that salty ham it's going to be fantastic and yes I love using the word fantastic so ideally, you should cook the ham for about ten minutes per pound or until a thermometer registers 140 degrees I will have all of those details along with the complete recipe and written instructions over on my website cooked by Julie comm okay so after the ham cooks for 30 minutes uncovered you want to ladle some of the glazes don't worry if it drips down to the bottom the first couple rounds it'll make fabulous drippings later on and we will use those drippings later on now you want to cover it and place it in the oven and repeat this step until the ham is nice and crispy and all that good stuff the final 20 minutes I like to flip the ham over and took it uncovered but you definitely want to keep an eye on it cuz brown sugar and honey can burn in the blink of an eye also make sure not to place a clove inside

Read Also: How To Make A Juicy Baked Chicken Breast

The ham the clothes are just there to give some flavor to the glaze but you definitely don't want to bite down on one of those this is the perfect color for my hand this is how I like it if you prefer it darker and crispier cook it longer and bash me in the process that's okay I understand go ahead and take some of those drippings and drip it all over the ham I honestly prefer a glazed baked ham over turkey any day of the week my favorite thing to serve ham with mac and cheese hands down oh and if you'd like to add some spice to your ham add a little bit of sriracha or red crushed pepper to the glaze I talked about all of that on my website not only is this a good idea for Thanksgiving and Christmas or any holiday but you can also make the most amazing ham and Gruyere sandwiches with this served in a croissant or baguette ham and Swiss works here too I hope you guys have an amazing Thanksgiving hope you enjoyed this video and I want to thank you guys so much for watching.

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Easy Baked Chicken Tenders

Hey I'm Yankel and when it comes to easy meals lots of leftovers meal prep and multiple options chicken tenders are the way to go I'm gonna show you the easiest way to do it with three pounds of beautiful chicken tenders now these are nearly entirely defrosted but I want them fully defrosted.

Before we start cooking so I'm gonna head over to the sink and we're gonna put them into a glass bowl with some running water right into the bowl some cool running water and we're gonna leave the water running just a trickle so that there's always movement in the ball that's perfect while that's happening we're gonna preheat our oven to 375 I'm going let's see roast 375 beautiful that's gonna be the perfect temperature to give us a little bit of browning on the tenders cook them quickly but not overcook them all right let's check on our tenders they only needed a little the bit in the water to be fully defrosted mostly I want them to come apart real easily without tearing that feels good enough for me.

Now I'm actually gonna bring the bowl with me because of one of the keys to getting a nice roast on these tenders are making sure they're dry first, so let's head over to the counter and dry out our tenders so the first the thing I'm gonna do is lay a little bit of paper towel down on my tray really want to absorb as much of the moisture as possible now I'm just going to open these tenders up and we're gonna lay them on the paper towel blow them up a bit super-attractive the process taking the raw chicken out of plastic but kind of one of those things we have to figure out how to make look good that's what we do all right break them up one more sheet of paper towels dry them real nicely we are gonna add a little bit of moisture via olive oil and we're gonna put a little bit of salt on the chicken tenders that'll help draw some of the natural moisture out while it cooks and then we're gonna let it rests in that moisture so that it goes back in so that when you bite it's always gonna be juicy all right we're gonna go right into a bowl we're gonna add spices I'm just using dried spices things that I always have in my pantry they always taste good they add really nice flavor even a little bit of texture.

Because of how we're gonna bake it so I've got onion powder garlic powder and paprika and of course, we always want a good amount of salt and pepper now you can substitute your favorite dried spices you can go with fresh herbs if that's something you wanted to do this is really just the easiest way to make these tastes absolutely amazing now a healthy dose of olive oil I'm just going to mix it all together till it's really nicely coated and lay it out on the tray cute music one last dousing salt-and-pepper and one more splash of olive oil right across the top really going to give them some beautiful color flavor and texture and I highly recommend using olive oil that you enjoy the taste of taste it if it tastes good use it if you don't enjoy it find a different one.

All right we're going into the oven 375 degrees for about 15 minutes I think our chicken tenders are all done they cook really quickly and the one the thing we don't want to do is overcook them because then they're not very good so these have nice color they look pretty juicy temperature is where we need it to be even a little bit fast so we are good now we're gonna let they rest right in the pan there's a little bit of moisture there that's gonna get reabsorbed we want every drop we can get these are amazingly versatile I put these on sandwiches I cut them up and put them on salads I cut them up and make chicken salad out of them sometimes I just heat them up and serve them with a vegetable one tray of these and I've got meal prep four or five meals for the week easy you can dress them up however you like and you can see plenty of moisture there plenty of juice in the pan remember to let them rest for just a few minutes in the pan before you go to platter or eating look when it comes to cooking it doesn't have to be complicated baking something is fine all you have to do is dress it up with some spices use whatever you have around experiment a little bit and have good olive oil on hand it makes everything fantastic I'm Yankel sees you next time.

SOURCE: YT ButcherBox

How To Make Spice Cake

Today on Sugar Spun Run I'll be showing you how to make a spice cake. Hey everyone! Same here and I'm really excited to be sharing my favorite spice cake recipe with you today. This is actually a modification of my very popular carrot cake; except of course it doesn't contain carrots, and we've amped up the spices just a bit. It's a super moist, super full flavor. Perfect for fall. Though of course, you can make it anytime. So let's go ahead and get started. Now the first thing you want to do is get your oven preheated to 350 degrees Fahrenheit.

Next, you are going to need a pretty large size bowl. We've got a lot of stuff we're gonna be adding to this bowl. We are going to start with two and a half cups of all-purpose flour. One and a half cups of firmly packed dark brown sugar. 1/2 cup of granulated sugar One and a half teaspoons of baking soda One teaspoon of baking powder A teaspoon of salt And now let's add our spices. We're going to start with two and a half teaspoons of ground cinnamon. One and a half teaspoons of ground ginger. 3/4 teaspoon of allspice. 1/2 teaspoon of ground cloves, and just 1/4 teaspoon of ground nutmeg. Now we're just going to stir everything together, I'm actually just going to be using the spatula breaking up this brown sugar and getting everything really well combined here.

Next, we're going to be adding a cup of either canola oil or vegetable oil. Either one will work fine. And 1/2 a cup or 1 stick of melted unsalted butter. Now you could stir everything together by hand but the dough, or the batter, gets pretty stiff at this point. So I like to switch over to using my electric mixer just to make the job a little bit easier we're just going to stir everything until it's well combined. Now we'll add our eggs. You are going to need four large eggs for this recipe, and I really recommend that you use room-temperature eggs so that everything gets nicely combined. You don't really want to be adding cold eggs with warm butter so room-temperature eggs are the way to go. We're going to be adding these one at a time. Now we're going to be adding one tablespoon, yes a full tablespoon of vanilla extract. This is going to help give that cake a really nice vanilla undertone.

Finally, we're adding 1/4 cup of buttermilk. Now if you don't have buttermilk on hand I do have a very easy substitute you can use and I'll link to that in the description below. Everything is looking pretty good here. I'm just gonna give the sides and bottom of the bowl a nice scraping with my spatula. I just want to make sure that all of our ingredients are nicely combined, we don't have any flour sitting on the bottom, and all that buttermilk is nicely worked in. Now our spice cake batter is ready to bake. So the next thing you're going to need is a 13 by 9 baking dish. I like to use a glass baking dish and I have a lightly greased this with baking spray. I'm just going to pour my batter in here Now let's take this over to our 350 degrees Fahrenheit preheated oven where it's going to need to make for about 35 to 40 minutes. You're going to want to let your spice cake cool completely before you cover it with frosting.

Today, I'm going to be making a silky cream cheese frosting to go on top of this cake. It's a little bit softer and smoother than my favorite very easy to pipe cream cheese frosting, but it's just as good and it perfectly complements this moist spice cake. We're going to need 8 ounces of softened cream cheese. 1/2 cup of softened unsalted butter And I'm also going to sprinkle in just a fourth teaspoon of salt. And a teaspoon of vanilla extract. And you'll want to use an electric mixer to stir everything together until it's creamy and well combined. The last thing that you're going to need to add for this frosting is three and a half cups of powdered sugar and we're just gonna just stir this in gradually. This is looking pretty good I'm just gonna use my spatula now to scrape the sides and bottom of the bowl so that we can make sure all of that powdered sugar is completely combined.

Alright, let's go ahead and spread this over our spice cake. Just remember your spice cake needs to be completely cooled otherwise you're going to have a melty runny cream cheese mess on top. I'm just going to use an icing spatula just to smooth that cream cheese frosting over the top. Alright, let's go ahead and dig in. Alright, that is how you make this super moist, super flavorful spice cake with cream cheese frosting. I hope you guys give this one a try. It's great for fall, but really it's great at any time of the year. If you try it out let me know what you think. I love hearing from you. Thank you so much for watching and I'll see you next time You're gonna like this one. Hey if you guys enjoyed today's spice cake video, I would really appreciate it if you would give me a thumbs up. Make sure to subscribe, and hit that notification bell. Also, if you enjoyed today's recipe, here are a few others you might like.

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How To Make A Juicy Baked Chicken Breast

Hello, my friends, it's Danny and today I am showing you how to make a juicy baked chicken breast now I know often times when we think of baked chicken we think of dry flavorless overcooked chicken but I promise you that does not need to be the case I know I for one am not willing to sacrifice great flavor in the name of health nor should you be so

I'm gonna share all of my tricks and tips to help you learn to make a nice juicy tender baked chicken breast and if you stick around to the end of the video, I'm also gonna share one of my favorite ways to enjoy this chicken and that is topped with my creamy dairy-free garlic mushrooms now the first thing that I like to do is take my chicken out of the refrigerator about 20 to 30 minutes before we get it in the oven this gives it the opportunity to come up to the room the temperature which is going to help keep it nice and juicy and tender once we bake our chicken now when it comes to chicken I always do my best to buy organic chicken and the chicken that I'm using today comes from a company called butcher box they offer a monthly delivery service where they deliver a variety of grass-fed beef pastured organic chicken and heritage pork right to your door so if that's something that interests you

I'm gonna leave a link down in the description box below so you can learn more about it and just an FYI if the organic chicken is not an option for you do not worry about it don't sweat it just buy what's available and enjoy it now it's also important before we bake our chicken breasts that it's dry otherwise once we get it in the oven it's gonna end up steaming and that is not what we're looking for so what I like to do is just take a few papers towels and just Pat it down a bit to absorb any of the extra moisture now you may have noticed that I don't wash or rinse my chicken

before I work with it on any potential bacteria that could be on the chicken, it's gonna get killed off once it cooks in the oven so you really don't need to worry about it however one the thing I do like to do is make sure that I am washing my hands several times throughout the cooking process this way if I touch the chicken and then I'm gonna touch something else like my salt or my pepper or my spoon I'm not getting chicken on everything that I'm touching now the next step to making sure that you nice juicy tender chicken breast is to make sure that it's the same thickness all the way around right normally when we buy a chicken breast there's different levels of thickness throughout the breast some of there's a little bit thicker some is a little bit thinner and what happens is if you cook it this way it's not going to cook all at the same time and the thinner parts of the chicken is gonna become overcooked and the thicker parts risk being undercooked.

so what we need to do is create a uniform thickness before we bake the chicken so here's how I like to do that I'm just going to start by laying down a small piece of plastic wrap or wax paper on the counter then I'm gonna lay the chicken breast on top of that and then place another piece of wax paper or plastic wrap over the top then I'm going to be using a meat mallet to do the job but if you did not have a meat mallet you could also use a rolling pin or a heavy pan or even a Canobie okay and what you're gonna do is you're gonna pound down and out so you're gonna look for the thick areas hit down and outwards to thin them out a bit and you're just gonna eyeball where it looks a little thicker and aim for those areas until it's even out now once you're done your chicken breast should like nice and even all around just like this and this is how you know that it's gonna cook evenly once you get it in the oven now from here I'm just gonna get them on to a rimmed baking sheet I lay them on there upside down and drizzle a little oil over them

I'm using an avocado oil you could also do an olive oil here and then just gently rub it all over the bottom of the chicken flip the rest over drizzle that oil over the top as well rub that in and then we're ready for the spices now I'm keeping the seasoning very simple today I'm just doing a little bit of kosher salt some black pepper garlic powder and a little bit of smoked paprika for color now this is where you can have some fun with the recipe because simply by changing up the seasonings you can completely change the flavor of the dish a few other blends that I really like to turn to the area a little bit of chili powder over the top I also love a Chinese five-spice powder or even a simple Italian blend but of course use what you have use what you love from here I'm gonna pop my chicken into a 450 degree oven for about 15 min or until the internal temperature of the chicken reaches 160 degrees then I'm gonna pull it out and let it rest on the counter for another five minutes or so you let all of those juices redistribute and you're gonna see that the residual the heat from the chicken is gonna bring the temperature up to 165 which is exactly where you want your chicken when you're ready to eat it and if you take a look come on down and see here that once you cut into the chicken breasts it's nice and tender and juicy.

now if you were making this chicken for your meal prep you would take it from here transfer it into an airtight container and it will happily last in your fridge for up to five days if you wanted to enjoy this chicken breast as is you could easily serve it up with some of your favorite sides a few of our favorite go-to sides to enjoy with this chicken is my chopped corn broccoli my sweet potato wedges or a nice big kale salad but as promised I want to show you one of my favorite ways to eat this chicken and that is with my creamy dairy-free garlic mushrooms poured right over the top so I have a nice large saute pan heating up over a medium heat and to that, I'm adding just one tablespoon of olive oil and then once that oil is heated through I'm adding in 10 ounces of sliced cremini mushrooms now to prepare my mushrooms all that I did was wipe them down with a wet paper the towel you want to remember that mushrooms are like a sponge so you don't really want to run them underwater

otherwise, they're gonna become waterlogged so to wipe off any excess the dirt you just take a wet paper towel and wipe them down then I just trim off the bottom of the stem and cut them in two slices now once you have them in the pan you don't want to touch them if you want to let them Brown up and release from the pan and naturally and once they're looking just like this then you're ready to add a nice big pinch of kosher salt and some fresh chopped garlic give that astir let it go for about 3045 seconds or until that garlic is just starting to become fragrant then I add in some canned coconut milk and a little bit of fresh chopped thyme now if you open up your coconut milk and it's separated just run it through the blender really quick so this way it's nice and rich and creamy before you add it into the pan and on another note if you do dairy you could also use some cream here as well I'm gonna let that simmer for just a couple of minutes and you're gonna see that very quickly it's gonna thicken up and all of these flavors are going to come together and that's how you know that your mushrooms are ready to go so just shut off the heat spoon some of the mushrooms over your chicken breast.

and then I like to finish it with a little bit of fresh chopped parsley over the top this chicken is so juicy and so tender and I just love the way that it pairs with the rich creamy mushrooms you have got to try this one this could certainly be a nice light meal just the way it is or if you wanted to make it a little more family-friendly delicious you could serve it with your favorite grain and a green vegetable on the side so good now if you guys liked this recipe, please take a moment to subscribe like and Share this video with anybody else you know who wants to make healthy eating you so go so simple Subra thanks so much for watching, I'm Danny's fees and I'll see you back here next time with some cleaner and deliciousness Cheers funny about now that you're eating yeah you can't stop the idiot alright ready.

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Baked Potato Easy Oven Baked Recipe

 A great baked potato is easy and inexpensive. I make baked potatoes a lot. They are well suited to put in the oven with other foods. Typically a baked potato takes about an hour in any 400-degree oven.

I often make a single baked potato in a toaster oven. I use Russet potatoes that you can readily get a ten-pound bag for about four dollars.

Hi. thanks for visiting our website I'm going to do baked potatoes this guy right here what's really nice about these guys is of cheap you can get a bag of ten pounds of them for like three-four dollars and they're really really good and baked potatoes are really aren't hard to make although it's one of them seems to be one of the most searched potato items on YouTube so I figured I'd give you my take on how to make a baked potato so the

first thing you want to do is you want to pick a potato that's you know the right size for baking, this is a good-looking one and a lot of lard you know you can go really huge you can go really small anywhere in between but what we're going to do is we're going to make this so that you can also eat the skin and by doing that we're just going to go ahead and clean that up a little bit okay the cleanup potato's pretty simple I like the looks of that one I'm just going to keep that one handy there but what I do are you just put a shredder under some water can be cold water it can be warm water really doesn't matter I like warm water because it's just more comfortable to do and then you just take a little scrubber and just kind of get the dirt out of it and you know pretty basic stuff not a whole lot involved so I'll go ahead and clean these up and we'll get them ready to put in the other.

Then, once your potatoes are nice and clean the next thing you want to do is just pierce them or something and it really doesn't matter you can either for keep you tonight use whatever and you just want a bunch a couple of holes in them I want to say about three or four if you're using a fork or whatever we didn't use to do this back in the day but you know when microwaving started then they started doing this and usually I just have roll-off but I have to have some of these wrapper things that come pre whatever and you would just pull off and up off of your roll of aluminum foil and then you just pretty much cover it up like so and just pluck it together on the end and just do that one of the many potatoes you have it can be one it can be two it can be 20 to be as many as you want and pre-heat your oven to 400 degrees and this can also be done in a toaster oven which is really really handy.

so now we have our potatoes just ready to go in and I'm just waiting for the oven to heat and once it's at 400 I'll just set them in on the regular oven rack and we'll leave them in there for an hour alright my oven is heating up and it's pretty close to there it really doesn't matter all that much because we're talking about an hour here so I just set them on the center rack of the oven like so and just close the lid and check back in an hour and we'll see how they are alright it's been about an hour it's probably been just a little over an hour and our potatoes have been in the whole time so we'll go ahead and take them out I'm on a plate alright so I've got the plate here and.

I'm going to take one of my potatoes I'm just going to go ahead and unwrap it like so and there you have it baked potato now the best way to open this baked potato that I found is just take a fork and just poke along the top here and also you can feel that it's a very tender and moist inside and I like to just poke it along the top and give it a nice little squeeze like so and then that way you can put your butter sour cream whatever you want to in there and you have a perfectly ready to go complete baked potato and I'm just going to put a little butter in that you have butter and then you can add salt and pepper to taste I like a big old slab of butter in mine but yeah add a little butter salt and pepper and you're good to go well thank you very much for watching I hope this has helped you bake a potato if it has please comment under.

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