Best Baked Potatoes Recipe
The best way to make Baked Potatoes in the oven. Crispy skin with fluffy insides, they are the perfect side dish for just about anything.
Servings: 2
Cost: $2
Equipment
- oven
- baking sheet
- wire rack optional
- foil optional
Ingredients
- 2 medium-large Russet potato scrubbed clean and patted dry
- 3 teaspoons melted butter or olive oil
- 1 tablespoon kosher salt
Instructions
- Preheat oven to 450˚F.
- Line a baking sheet with foil and place a wire rack on top.
- Using a fork, poke the potato on all sides to create little holes. (The holed allow the steam to escape resulting in a fluffy potato.)
- Arrange the potatoes on the baking rack and brush with the melted butter or olive oil to coat.
- Sprinkle the potato generously with salt on all sides.
- Bake the potato for 40-45 minutes or until the potatoes are soft and will give a little when squeezed. If the potato is still hard, cook for an additional 5-10 minutes.
- Remove the potato from the oven and rest for 2-3 minutes.
- Using a paring knife, slice the top open lengthwise. Squeeze the potato between your thumb and forefinger to open it.
- Fluff the inside with a fork and serve immediately.
Notes
Line a baking sheet with foil for easy cleanup and set a wire rack on top. Bake the potatoes unwrapped directly on the wire rack for crispy skin.
Baked Potatoes are best served after cooking. Leftovers can be used to make a variety of dishes like Potatoes Romanoff or Potato Croquettes.
Nutrition
Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3499mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 2mg