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The Perfect Baked Potato

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


Side Dish

Prep Time

5 Mins

Cook Time

55 Mins


Serves 4 (1 potato per person)


  • 4 Russet Potatoes, Large (about 8 ounces each)
  • As needed - Kosher Salt or Large Grain Sea Salt
  • 1-1/2 tablespoons Vegetable Oil


Essential Equipment:

  • Baking Sheet aka Cookie Sheet/Sheet Pan
  • Pastry Brush
  • Paring Knife
  • Wire Rack that fits on the baking sheet
  • Kitchen Towel


  1. Adjust the rack to the center of the oven. Preheat the oven to 450 °F.
  2. Rinse the potatoes under cold water and gently scrub the outside of the potatoes with a vegetable brush to remove any excess dirt. Dry the potatoes and pierce lightly with a paring knife about 6-8 times.  This will allow steam to escape the potato as its baking.
  3. Dissolve 2 tablespoons of salt in a ½ cup of warm water in a large bowl. Place the potatoes in the bowl and rub the outside of the potatoes until they are evenly coated.  Transfer the potatoes to a wire rack that is set inside the baking sheet.  Place the potatoes in the oven and bake for 45 minutes – 55 minutes, or until the center of the largest potato reaches 205 °F.
  4. Remove the potatoes from the oven and brush them with the vegetable oil. Return the potatoes to the oven and continue to bake them for an additional 10 minutes.
  5. Remove the potatoes from the oven. Using a paring knife make one slice down the length of the potato, making sure not to cut all the way through.  Grab the potato on either end using a kitchen towel and gently squeeze so as to push the flesh of the potato upwards.
  6. Sprinkle with salt, pepper, and garnish with any toppings you desire.


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Made it and loved it. Tasted just like the good restaurant baked potatoes!!



Made it and loved it. Tasted just like the good restaurant baked potatoes!!

Nutrition Facts Per Serving







Vitamin C












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