Perfect Baked Potato
Make the perfect baked potato with crisp, salty skin and a tender, creamy center. This is my go-to method for making bigger batches of baked potatoes, and it never fails.
Ingredients
- 8 medium russet baking potatoes
- Extra virgin olive oil
- Kosher salt
- 8 Tbsp unsalted butter, to serve
- Freshly ground black pepper, to serve, optional
Instructions
- Preheat the oven to 425 ̊F. If you have a wire rack, set it over a baking sheet to promote even cooking all around the potato.
- Scrub the potatoes clean under running water then dry thoroughly with a towel. Poke holes in the potato all over, about 5-6 times with a fork.
- Rub the potato skins with a little olive oil and sprinkle generously all over with kosher salt.
- Set the potatoes on a rack or baking sheet, keeping the potatoes at least an inch apart, and bake for 45-60 minutes depending on the size of your potatoes, or until easily pierced with a fork. They should reach 210 ̊F in the center on an instant-read thermometer).
- To serve, use a knife to cut a slit down the center of your potato (don’t cut all the way through) and push in the sides of the potato to open up the potato and fluff the center. Add a tablespoon of butter to melt into the center of the hot potato and season the potato flesh with salt and pepper, then add your desired toppings.
Nutrition Facts
Perfect Baked Potato
Amount per Serving
Calories
269
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
30
mg
10
%
Sodium
12
mg
1
%
Potassium
892
mg
25
%
Carbohydrates
38
g
13
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
352
IU
7
%
Vitamin C
12
mg
15
%
Calcium
31
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
