Perfect Baked Potato
Recipes » Side Dish » Potatoes
Simple basics: Here's how to bake a potato so it's perfectly cooked every time.
"A simple yet great recipe! We stopped wrapping our potatoes with foil many years ago. We change-up the method just slightly and add a little salt as well. We first prick the potatoes with a fork, then toss in a bowl with oil and use our hands to thoroughly coat. I like to then toss the potatoes with a little kosher salt before placing in the oven. For our taste, we let the potatoes cook completely through in the oven, for an hour maybe more depending on size, or until the skins crisp-up a smidgen. We eat the whole potato, skin and all, and enjoy the crisp, lightly salted skin immensely." - chefhoward76Yield: 1 Serving Ready in 1 hours
Cuisine: AmericanMain Ingredient: Potato
91% would make again (reviews)
1,606
people favorited
633 people trying soon
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Notes Perfect Baked Potato Preparation
Preheat oven to 400 degrees F.
Thoroughly wash and scrub the potato. Pat dry with paper towel. Moisten paper towel with vegetable oil and rub it all over the potato -- this will help keep the potato from drying out during the long baking time. Optionally, salt the outside of the potato. (Do not use pepper at this stage, as pepper burns.) Place a cookie sheet or pan underneath to catch any drippings, if at all. Prick the potato with a fork or knife several times to let the steam escape without tearing the skin.
Place in the oven on the middle rack, and bake for 50 minutes. Using oven mitts, remove from oven and wrap in aluminum foil (optional); this will keep the moisture in for another 10 minutes as it continues to cook.
Serve; add optional toppings.
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Perfect Baked Potato Reviews
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The best. My kids even eat the skins!
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Just to add a helpful tip because I made this again yesterday and realized that I didn't put it in my last review.... It's easiest to put the olive oil (or vegetable oil) on a paper towel to rub onto the potato. Remember it's great to add butter to the outside of the potato (like the olive oil) when you put it in foil for the last 10mins. :D Ennnnnnjoy!
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perfect
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great way to make a baked spud! i love it!!! better than wrapping them in foil the old way;)
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Perfect. Absolutely delicious!
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I so agree that this is the BEST EVER way to get the perfect baked potato. X-virgin olive oil and sea salt to bake. And when I wrapped it in foil I also added butter to the outside like my dad always does. For my toppings I had just about everything. Butter, and shredded cheddar and mozzarella cheese to melt inside, then chopped turkey bacon, sour cream, and Tajin classico seasoning with lime. WONDERFUL! BEAUTIFUL! LOVE IT! Thank-you.
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The BEST way to make a baked ptato
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Simple and easy to do.
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I had never thought to add salt during the baking time, Bravo!
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Simply amazing!!! I could not successfully make a baked potato... until today! Yummy!
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Perfect! Just like the description says!
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So simple yet so good! I took a reviewer's tip and used salt on the skin in addition to the oil rub.
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Good recipe stevemur an
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Omg this is the recipe for baked potato! The best even the skin taste good i even lighly salted them with garlic salt after the oil rub. DELICIOUS!!!
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So simple. Always wondered how to get a restaurant quality baked potato.
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If you don't have the time to wait an hour to bake a potato, try to nuke the potato( with punctures) in the microwave for 1-3 mins on medium power. Then place the potato in the oven at 400 degrees for 6-12 mins. Next garnish your potato with your favorite toppings and enjoy!
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So good! We topped ours with a little butter, chili and some scallions and had it for dinner.
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A simple yet great recipe! We stopped wrapping our potatoes with foil many years ago. We change-up the method just slightly and add a little salt as well. We first prick the potatoes with a fork, then toss in a bowl with oil and use our hands to thoroughly coat. I like to then toss the potatoes with a little kosher salt before placing in the oven. For our taste, we let the potatoes cook completely through in the oven, for an hour maybe more depending on size, or until the skins crisp-up a smidgen. We eat the whole potato, skin and all, and enjoy the crisp, lightly salted skin immensely.
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