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Perfect Baked Potato

A perfect baked potato is hard to beat. The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. It might be hard to resist eating the whole thing straight out of the oven, but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to deny that it was worth the wait.

Reading this, you might be surprised to learn that until recently, I wasn’t a baked potato fan. I thought they were bland on their own. Whenever I had them at restaurants or at home as a kid, the toppings were always the main attraction. The potatoes themselves would be shriveled and soft, meager vessels for sour cream, cheddar cheese, and bacon.

But this salt-crusted baked potato recipe changed everything for me. In it, the potato becomes the main event. Don’t get me wrong, a little butter or sour cream goes a long way here, but the potatoes come out of the oven with perfectly crispy, flavorful skins and creamy, piping hot interiors that taste delicious as they are. Serve them as a hearty side dish, or load them up and call them dinner. You’ll love them either way!

Ingredients:

4 large russet potatoes, scrubbed and dried
2 tablespoons olive oil
Sea salt
Optional toppings: butter, sour cream, shredded cheese, chives, bacon, chili, broccoli

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Instructions:

-Preheat your oven to 425°F (220°C). Position the oven rack in the middle for even cooking.

-Pierce the potatoes several times with a fork. This allows steam to escape while they cook.

-Rub each potato with olive oil, enhancing the skin’s crispiness.

-Evenly sprinkle sea salt over the potatoes, aiding in flavor and skin texture.

-Place the potatoes directly on the middle oven rack. A baking sheet or foil can be placed on the lower rack to catch drippings.

-Bake for 45 to 60 minutes, until the skin is crispy and the inside is tender, as checked with a fork.

-Remove the potatoes from the oven, letting them rest for 5 minutes for easier handling.

-Cut a seam on each potato’s top, gently squeeze the ends to open, and fluff the insides with a fork.

-Serve the baked potatoes hot with your choice of toppings, enjoying the perfect harmony of textures and flavors that make this dish a timeless favorite.

Perfect Baked Potato

Perfect Baked Potato

Recipe by Alexandra
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 large 4 russet potatoes, scrubbed and dried

  • 2 tablespoons 2 olive oil

  • Sea salt

  • Optional toppings: butter, sour cream, shredded cheese, chives, bacon, chili, broccoli

Directions

  • -Preheat your oven to 425°F (220°C). Position the oven rack in the middle for even cooking.
  • -Pierce the potatoes several times with a fork. This allows steam to escape while they cook.
  • -Rub each potato with olive oil, enhancing the skin’s crispiness.
  • -Evenly sprinkle sea salt over the potatoes, aiding in flavor and skin texture.
  • -Place the potatoes directly on the middle oven rack. A baking sheet or foil can be placed on the lower rack to catch drippings.
  • -Bake for 45 to 60 minutes, until the skin is crispy and the inside is tender, as checked with a fork.
  • -Remove the potatoes from the oven, letting them rest for 5 minutes for easier handling.
  • -Cut a seam on each potato’s top, gently squeeze the ends to open, and fluff the insides with a fork.
  • -Serve the baked potatoes hot with your choice of toppings, enjoying the perfect harmony of textures and flavors that make this dish a timeless favorite.

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