Recipe Card ~

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Perfect Baked Potato

A perfect baked potato has a fluffy, light interior and crisp skin. Run a sharp knife down the jacket of one and you reveal the kind of potato interior that loves to drink butter and doubles down on salt.






Look for sizable russet potatoes with good, brown color. Skip any potatoes with greenish hue. And as we all know, what you put on your potato after baking is key. Here are a bunch of baked potato toppings if you need some inspiration.



Ingredients

img potato

Notes

Calories 168kcal Carbohydrates 38g
Fat 0.2g Fiber 3g
Saturated Fat 0.1g Sugar 1g
Polyunsaturated Fat 0.1g Protein 5g
Monounsaturated Fat 0.01g Vitamin A 2IU
Sodium 156mg Vitamin C 12mg
Potassium 888mg Calcium 28mg
Iron 2mg

Instructions

  1. Place a rack in the center of the oven and preheat to 400°F / 200°C degrees. Scrub the potatoes, prick them all over with a fork, and sprinkle generously with sea salt. Bake the potatoes until tender throughout. This can take an hour for large potatoes. Less for smaller spuds.
  2. While the potatoes are baking, prepare any toppings you're considering.
  3. Test potato doneness by sliding a sharp knife into it, when they're done, the knife should feel little resistance. Remove from the oven. You may want to allow the potatoes to cool a bit.
  4. Carefully slice a big cross into the top of each potato, then gently but firmly push in on the ends of each potato. This way the tops open up. Load up with toppings starting with butter (or olive oil) and enjoy!


img enjoy!