How to Cook a Baked Potato
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5
How to Cook a Baked Potato
Description
This method for cooking baked potatoes focuses on achieving a tender interior and crisp exterior by first poking holes to vent steam, rubbing the skins with olive oil and seasoning, then baking directly on the oven rack. The oven-only method takes about one hour at 400 degrees Fahrenheit for four large russet potatoes, while the microwave shortcut reduces this by partially cooking the potatoes before finishing them in a hot oven to crisp the skin. This dual approach balances convenience with quality results.
Russet potatoes are recommended for their starchy flesh that yields a fluffy and light texture when baked. Seasoning the skin with oil and salt enhances crispness and flavor. Once fully baked, potatoes can be split and topped with butter, sour cream, chives, or other preferred toppings. Leftovers store well and can be repurposed in other dishes like scrambled eggs or potato salad.
This recipe yields four baked potatoes and provides tips for storage up to four days in the refrigerator, making it a reliable base for meals or side dishes.
Ingredients
- 4 large russet potato scrubbed and dried (2 pounds, see note 1
- 2 tablespoons olive oil (see note 2)
- salt freshly ground
- black pepper freshly ground
- butter for topping, optional
- sour cream and sliced chives, for topping, optional
Instructions
Microwave shortcut (30 minutes total):
- Adjust an oven rack to the middle position and preheat oven to 450 degrees. Poke a few holes in each potato with a fork.
- Microwave on HIGH power for 8 to 12 minutes, flipping potatoes halfway through the cooking time.
- Remove the potatoes from the microwave and rub each all over with olive oil, then season generously with salt and pepper.
- Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 20 minutes longer.
Oven-only method (60 minutes total):
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork.
- Rub each potato all over with olive oil, then season generously with salt and pepper.
- Transfer potatoes to preheated oven and bake directly on oven rack until tender when pierced with a small knife, about 1 hour.
- Slice open each potato, fluff with a fork, and add your favorite toppings such as butter, sour cream, chives, salt, and pepper.
Notes
- Russet potatoes are preferred for baking due to their starch content, producing a fluffier texture compared to other varieties.
- Leftover baked potatoes can be refrigerated for up to 4 days and repurposed by frying in bacon fat, adding to scrambled eggs, or making potato salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 potato each)
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1 potato | |
| Calories | 241kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 11mg | 0% |
| Potassium | 946mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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