Easy Baked Potato

The recipe begins by scrubbing and drying large russet potatoes before piercing them with a fork to prevent bursting. Microwaving them for 5 minutes partially cooks the potatoes, reducing the oven time required. After microwaving, the potatoes are coated generously with olive oil and salt, which helps develop a crisp and flavorful skin during baking. They are then placed directly on the oven rack at 400°F, promoting air circulation and even cooking.

Potatoes typically bake for 45 minutes to an hour, though smaller sizes may require less time. Doneness is checked by piercing with a sharp knife or using an instant-read thermometer aiming for 210°F internally. This technique produces a classic baked potato with a crisp outer layer and a fluffy interior.

Serve the baked potatoes with toppings like butter, sour cream, cheese, or chives as a side or main component. The recipe notes the option to skip microwaving, but that increases baking time and can alter skin texture. It also advises on microwaving multiple potatoes by increasing time and mentions this recipe is featured in a cookbook emphasizing everyday essentials.

Poking holes with a fork before cooking prevents the potatoes from bursting in the microwave or oven.Microwaving shortens oven time but can slightly affect skin texture; skipping this step increases baking time up to 90 minutes for large potatoes.When microwaving multiple potatoes, increase time accordingly or do batches to ensure even cooking.Place potatoes directly on the oven rack to promote even heat circulation and crisp skin; use a lined baking sheet beneath to catch drippings.Test doneness by inserting a sharp knife or using a thermometer aiming for 210°F internal temperature.Coating with olive oil and sea salt after microwaving develops a flavorful, crisp skin during baking.This recipe appears in the Salt & Lavender: Everyday Essentials cookbook, chapter 8.