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How to Bake Perfect Baked Potatoes

Yeah, I know this is right up there with a recipe for ice cubes, but frankly, it took me awhile to get oven-baked potatoes just right. So I thought maybe there are others out there who need to know what I needed to know: how in the heck do I bake a perfect potato?! One that’s crispy on the outside and fluffy on the inside? I did a little research and baked up a few test batches, and now I think I’ve got it down.

And so, here’s today’s Tuesday Tip: How to Bake Perfect Baked Potatoes. Oh, and this probably goes without saying, but loaded baked potatoes are an ideal meal for the mixed diet household. Top ‘em with what you want – meat or veggies or a little bit of both.

Print Recipe

How to Bake Perfect Baked Potatoes

The perfect baked potato. Crispy on the outside, pillowy on the inside, easy to make, and even easier to tailor to individual tastes - meat-eaters and vegetarians alike.

Yield: varies

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Ingredients:

  • Russet potatoes
  • Olive Oil
  • Coarse Salt

Directions:

  1. Start with a nice, firm (not soft or spongy) russet potato (sometimes called "Idaho potatoes" or "baking potatoes") with very few blemishes or eyes. If baking more than one potato, try to select potatoes that are similar in size for even cooking.*
  2. Hold the potato under water and scrub well with a vegetable brush to clean the skin. Let dry.
  3. Rub the entire potato with olive oil and kosher salt. Prick with a fork three or four times to allow steam to escape while baking.
  4. Place potatoes directly on the oven rack and bake at 400 degrees for about 50 minutes, depending on the size of your potatoes. I start checking the potatoes at about 40 minutes. Check to see if they're done one of two ways: either by inserting a fork into the potato (it's done if the fork goes in easily) or by giving the potatoes a quick squeeze (they'll give if they're done).
  5. Remove from the oven and as soon as you can handle them, slice them down the middle. Place your forefinger and thumbs on the bottom ends and squeeze toward the center. This "fluffs" the insides and keeps moisture from getting trapped inside the skin as the potatoes begin to cool.
  6. That's it! Serve warm with butter, sour cream, bacon, chives, scallions, salt, black pepper, sauteed mushrooms, chili, grated cheese, salsa, steamed broccoli, pretty much whatever you want. The perfect meal!

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8 Responses to “How to Bake Perfect Baked Potatoes”

  1. Taylor posted on August 22, 2012 at 11:05 pm

    I spent a good 40 minutes laughing at the comments on the recipe for ice cubes. But, in other news, great post about potatoes! I have no idea why the pinching part never occurred to me…

    • Kare replied on August 26th, 2012 on 8:27 am

      Thanks, Taylor! Yes, the comments are the best part!

  2. Beth Foster posted on October 15, 2012 at 10:15 am

    Properly baked potatoes are an art! I have one additional tip that I picked up in the restaurant business: instead of slicing the potato open, prick an X pattern on the potato with a fork…then squeeze. It’s almost as if the potatoes are mashed inside!

    • Kare replied on October 16th, 2012 on 7:20 am

      Hey Beth, that’s a terrific idea – thank you for sharing!

  3. James posted on October 2, 2013 at 3:15 pm

    I stumbled across this and chose it over F-Network’s. Thank you for sharing some simple, yet easily fumbled.

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