Perfect Baked Potatoes
User Reviews
4.6
-
Prep Time
5 mins
-
Cook Time
55 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
419 kcal
-
Cuisine
American, Vegetarian
Perfect Baked Potatoes
Description
Perfect Baked Potatoes require selecting large russet potatoes (~1 pound each), rinsing and drying them thoroughly, then pricking the skins multiple times with a fork to allow steam to escape during baking. Rubbing them evenly with olive oil and kosher salt enhances crispness and flavor, while a light dusting of garlic powder adds a hint of savory aroma without overpowering the natural potato taste.
Baking at a high temperature of 425 degrees Fahrenheit for about 55 minutes produces tender flesh that can be easily fluffed when cut open. Testing doneness with a fork ensures the potatoes are soft throughout but retain their shape and skin texture.
Baked this way, the potatoes make a versatile side for many meals or can be served topped with butter, sour cream, cheese, or chives. The slight garlic seasoning complements savory toppings without dominating.
The recipe's straightforward methods and clear indications of doneness make it reliable for consistently producing well-textured baked potatoes.
Ingredients
- 4 russet potatoes weighing 1 pound each, large
- 1½ tablespoons olive oil
- 1 tablespoons kosher salt coarse
- black pepper several coarse grinds per potato
- garlic powder a tiny sprinkle per potato
Instructions
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper or foil for easiest clean-up (optional); set pan aside.
- Scrub potatoes well and dry them.
- Pierce each large potato 8 to 10 times with a fork.
- Place potatoes on baking sheet and rub oil all over potatoes.
- Rub salt all over potatoes. Use every last bit of the tablespoon of kosher salt for four 1-pound potatoes.
- Sprinkle the smallest bit of garlic powder over the skin of each potato. Do not overwhelm the potato with garlic flavor - aim for the slightest hint of garlic.
- Place baking sheet of potatoes in center of oven and bake for about 55 minutes. Potatoes should be tender when pierced with a fork - and the fork should slide back out easily, with no resistance. If there is any resistance at all, bake a bit longer.
- Remove potatoes from the oven. Cut a slit across the top of each potato with a sharp knife. Gently squeeze in each end of the potato towards the middle to pop open. Loosen up the fluffy white interior from the skin with a fork.
- Serve hot - with butter, sour cream, chives, and any of your favorite toppings!
Notes
- Use large russet potatoes weighing about 1 pound each for consistent baking results.
- Prick each potato 8 to 10 times with a fork to prevent bursting during baking.
- Rub the entire surface thoroughly with olive oil and kosher salt for crisp, flavorful skin.
- A light sprinkle of garlic powder adds subtle flavor without overpowering the potato.
- Bake until the potatoes are tender inside; test by inserting a fork to check for resistance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 419kcal | 21% |
| Carbohydrates | 83g | 28% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Sodium | 995mg | 41% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
