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The Perfect Baked Potato

Whether it’s a simple Tuesday night or a special occasion, this recipe will be all you need to enjoy the perfect baked potato.
2 Reviews

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Total Time60 Mins
Prep Time5 Mins
Cook Time55 Mins
ServingsServes 4 (1 potato per person)
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Side Dish

Prep Time

5 Mins

Cook Time

55 Mins

Serving

Serves 4 (1 potato per person)

Description

Whether it’s a simple Tuesday night or a special occasion, this recipe will be all you need to enjoy the perfect baked potato.

Ingredients

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

Preparation

  1. Adjust the rack to the center of the oven. Preheat the oven to 450 °F.
  2. As the oven preheats, rinse your medium-large russet potatoes under cold water to clean as needed. Then, pierce them lightly 6-8 times with a paring knife.
  3. Dissolve 2 tablespoons of salt in a ½ cup of warm water in a large bowl. Place the potatoes into the salt water and rub them to help evenly coat the potatoes. Shake off or towel dry any excess water.
  4. Put the potatoes directly on the oven rack or a wire rack on a baking sheet. Bake them for 45-55min, or until the largest potato reaches an internal temp of 205 °F.
    • You can check this with a thermometer for best results or by inserting the tip of a knife. If there’s little resistance, the potatoes are nearly done.
  5. Remove the potatoes from the oven and brush with a neutral oil, such as vegetable oil. Return the potatoes to the oven and bake for an additional two to three minutes. This will ensure that the skin gets as crispy as possible.
  6. Remove potatoes from the oven and let them rest for about three minutes.
    • Cutting them open right away will release too much steam and cause them to dry out; letting them rest too long will make their texture dense.
  7. Slice the potato lengthwise with a paring knife without cutting through it. Use a towel to gently squeeze the sides inward to fluff or use a fork. Then, season with any  toppings you choose.

 

2 Reviews

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Pat

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

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Pat

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

Excellent recipe. I have tried several times. I like the salt soak method. Makes the potato skin crispy. Thanks for sharing.

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Excellent recipe. I have tried several times. I like the salt soak method. Makes the potato skin crispy. Thanks for sharing.

Nutrition Facts Per Serving

Calories

340

Fat

5g

Sodium

600mg

Vitamin C

21mg

Carbohydrates

67g

Fiber

5g

Protein

8g

Potassium

1539mg

Sugar

2g

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