The Perfect Baked Potato
The perfect baked potato only has a few rules to follow
1. russet or Idaho baking potatoes are the best choices
2. poke holes with a knife or fork to let steam escape
3. rub your potatoes with oil, preferably a high-heat oil
4. sprinkle liberally with kosher salt
5. bake at 425 for 60 minutes or until an internal temperature of 210 degrees
I alway bake extra potatoes and pull them out at 30 minutes to have half-baked potatoes. Half-baked potatoes are perfect for hashbrowns and breakfast potatoes. Removing the moisture in these first 30 minutes, they make hashbrowns or breakfast potatoes that are crispy on the outside and moist on the inside.
Watch my YouTube video for the perfect baked potato for step-by-step details.
Baked Potato
The perfect baked potato is light and fluffy with creamy inside and a crispy salty skin
Ingredients
- 4 each russet or baking potatoes
- Oil, a high-heat oil is best like avocado oil
- kosher salt
Instructions
- Preheat oven to 425°
- Wash potatoes well, and use a brush if you have one.
- Make sure the potatoes are dry before moving on.
- Poke holes all around the potatoes with a knife or fork.
- Generously rub the potatoes all over with the oil.
- Sprinkle the potatoes all over with kosher salt.
- Place the potatoes on a tray and into the oven.
- Check the potatoes after one hour: use a knife and see if it runs easily into the potato without any resistance, or you can run a thermometer into the potato and check that it's over 200° I tray for 210°
- Let it rest for 5 minutes
- Give the potato a firm pat with your hand, then cut from end to end.
- Placing your hands on each end, squeeze inward.
- Now it's time to add your favorite toppings.
- Butter, sour cream, bacon, cheese, and chives or green onions, good toppings are
Nutrition
Serving: 1potatoCalories: 168kcalCarbohydrates: 0.2gProtein: 0.02gSodium: 0.1mgPotassium: 4mgFiber: 0.01gSugar: 0.01gVitamin A: 0.01IUVitamin C: 0.1mgCalcium: 0.1mgIron: 0.01mg
Tried this recipe?Let us know how it was!