The Best Baked Potatoes

Sometimes I feel weird typing up recipes like this.

I mean, does anyone other than me need a tried-and-true, no fail recipe for something as simple as a baked potato?

I’m embarrassed to say that I didn’t know how to do this when I got married. Ridiculous, right?

I could make a mean boxed mac’n’cheese, but my baked potatoes weren’t always good.

After almost 8 years of being in the kitchen,  my potatoes are finally fluffy, cooked all the way through, and crispy on the outside.

I’m still working on other things like layer cakes, cooking pork without seriously drying it out, and cupcake decorating, but the potatoes are done!

Check.

The Best Baked Potatoes

Makes: 4 servings

Ingredients:

  • 4 russet potatoes
  • 1-2 Tbsp olive oil
  • 2 tsp salt
  • butter, for serving

Directions:

  1. Preheat oven to 400 degrees.
  2. Scrub the potatoes with water to remove any loose dirt. Pierce the potato all over with the tines of a fork, then rub with some olive oil and sprinkle with salt.
  3. Bake the potatoes for 1 hour – 1 hour 10 minutes or until the potatoes are tender to the touch and you can easily slide a fork or knife into the side.
  4. Remove from the oven and let the potatoes cool for 5-10 minutes.
  5. Slice the potatoes down the middle, then pinch the ends with your fingers to fluff the potato.
  6. Top with butter.

10 comments

  1. Did you know you can make baked potatoes in the crock pot? It changed my world…they are not quite as good as oven baked, but they are better than the sub-par oven baked ones I was making before. :)

  2. Haha! I know what you mean – it feels silly to write such a simple “recipe” – but you’re really sharing more of a no-fail-guide for people who need it, so keep these ideas coming. My baked potatoes have never looked this perfect, and I’m going to try your technique. Next up – easy-to-peel boiled eggs?

  3. It took me a while to work out how to get baked potatoes cooked just how I like, I know exactly what you mean!

  4. To be honest, I’ve never made a successful baked Russet potato! Sweet potatoes I can totally handle, but my baked Russets are ALWAYS still a little raw in the middle. So this is actually really helpful — thank you! (My squeeze will be especially pleased: He’s not crazy about sweet potatoes…)

  5. I need to send this to my mother-in-law. She’s under the impression that potatoes need to be cooked at least 6 hours….and then they’re empty inside because they’ve been cooked into oblivion. LOL

  6. They do look perfect! Don’t feel weird! I love back to basics type posts. I even love barefoot contessa’s back to basics show.

  7. I have a bag of russet potatoes in my pantry right now and I definitely plan to make these–simple recipe but looks (and sounds) delicious!

  8. Sometimes people need a little direction for simple recipes like these! I don’t think it’s weird at all. :)

  9. I’ve also had a hard time with potatoes. I’m not sure what it is, but they are always so difficult! I especially struggle with smaller fingerling potatoes. I finally came up with an easy trick, that my mother taught me! If you boil potatoes before you go to fry them, they cook through much faster. As far as baked potatoes go, you can never go worn with a little bit of rosemary!

  10. This is similar to a way that I make spicy baked fries. I use lots of cumin and chilotpe chili pepper, and it tastes great on sweet potato and or yam fries too. I will have to try your version especially with the mustard, yum!

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