Baked Potato
Servings: 4
Prep Time: 5 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour 5 minutes
Ingredients
-
4 large russet potatoes (cleaned and scrubbed)
-
1–2 tablespoons olive oil or melted butter
-
Coarse salt (such as kosher or sea salt)
-
Optional: freshly ground black pepper
Instructions
1. Preheat the Oven:
-
Preheat your oven to 220°C (425°F).
2. Prepare the Potatoes:
-
Scrub potatoes thoroughly under cold water and dry them completely with a clean towel.
-
Prick each potato 4–6 times with a fork to allow steam to escape during baking.
-
Rub the skin of each potato with olive oil or melted butter.
-
Sprinkle with coarse salt for a flavorful, crisp skin.
-
Place directly on the middle oven rack, or on a baking sheet if preferred.
3. Bake:
-
Bake for 45–60 minutes, depending on size, until:
-
The skin is crisp and slightly wrinkled
-
A skewer or knife slides into the center easily
-
4. Serve:
-
Remove from oven and let cool for 5 minutes.
-
Slice the potato open lengthwise and gently squeeze the ends to fluff the interior.
-
Add toppings as desired.
Optional Toppings:
-
Butter
-
Sour cream
-
Shredded cheddar cheese
-
Chopped green onions or chives
-
Crumbled bacon
-
Steamed broccoli
-
Salt and pepper
Tips:
-
Use russet potatoes for best texture due to their starchy interior.
-
For crispier skin, avoid wrapping in foil.
-
Can be reheated in the oven at 180°C (350°F) for 15–20 minutes.
Would you like a loaded baked potato variation, or one with sweet potatoes or air fryer instructions?
