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Baked Potatoes to Serve with Chicken Marsala
Baked potatoes are soft and fluffy on the inside with nice crispy skin! They pair perfectly with chicken marsala!
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 2
Course:
Others
Ingredients
- 2-4 Russet potatoes or other baking potato, scrubbed clean
- 2 teaspoons butter or olive oil
- pinch coarse salt
- black pepper freshly ground
Optional Toppings
- sour cream
- green onions
- bacon bits
Instructions
- Preheat the oven to 450°F (refer to the notes for other temperatures). Set aside a baking sheet.
- Scrub the potatoes under cold running water to remove dirt and debris. Cut off any blemishes with a paring knife.
- Using a small skewer or paring knife, poke each potato 4-5 times about an inch deep. Then place on the baking sheet.
- Bake for roughly one hour or according to the times in the notes. Halfway through, you can brush with butter or olive oil for added flavor if you wish. When they are done, a fork should slide easily into the center and the internal temperature will be 205-210°F.
- Remove the potatoes from the oven. Use oven mitts or tongs to handle them, as they will be hot.
- Using a paring knife, slice halfway through each potato lengthwise. Then give it a gentle squeeze to open. Fluff the insides lightly with a fork and top with your favorite toppings to serve.
Cup of Yum
Notes
- Baking sheet: You can line the baking sheet with parchment if you wish for temperatures up to 420°F.
- You can bake as many as 24 to 36 potatoes at once in the same amount of time. However, flip them halfway through baking to promote even heating and turn on the convection if available.