Baked Potato Recipe

Three baked potato on white plate garnished with parsley and seasoned with black pepper.

5 from 1 vote

This Baked Potato recipe gives you crisp skin and a soft fluffy centre. The potatoes are seasoned with olive oil and salt and baked until tender. You can serve them plain or add toppings like butter, cheese, sour cream or herbs. These baked potatoes make a simple and comforting snack or side dish.

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: American, World

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 297kcal

Author: Dassana Amit

Ingredients

4 or (450 to 500 grams) potatoes – large
2 tablespoons olive oil or extra virgin olive oil
1 teaspoon salt or add according to taste

US Customary - Metric

Instructions

Prep Potatoes

Rinse and scrub the potatoes well to remove any dirt and pat them completely dry.
Preheat your oven to 200°C (390°F) for 15 minutes.
Poke a few holes in each potato with a fork. This helps the steam escape as they bake.
Place them in a bowl and coat evenly with olive oil and salt, rubbing the mixture over the skin for better crisping.

Bake Potatoes

Arrange the potatoes on a greased tray or a parchment-lined tray, leaving a little space between each one for proper airflow.
Bake the potatoes at 200°C (390°F) for 1 hour.
After 30 minutes of baking, remove the tray from the oven. Turn the potatoes over using tongs so they cook and brown evenly.
Place the tray back in the oven and continue baking for the remaining time.
Check doneness by inserting a fork. It should slide in easily and the centre should feel soft.
Let the potatoes rest for a few minutes, hold each baked potato with oven mittens or tongs and make a slit on top and gently open it.
Add your preferred toppings like butter, cheese, sour cream, herbs or black pepper.

Serving Suggestions

Serve the Baked Potato hot with butter or extra virgin olive oil, sour cream, cheese or herbs.
They also pair well with soups, salads or pasta dishes. You can top them with sautéed mushrooms, baked beans or ricotta or cottage cheese for a more filling meal.

Storage

Let the baked potatoes cool completely before storing.
Keep them in an airtight container in the fridge for 2 to 3 days.
Reheat in the oven to keep the skin crisp. Avoid microwaving, as the skin can turn chewy.

Notes

Use starchy potatoes like Russet, Idaho or Maris Piper for the fluffiest texture.
Dry the potatoes completely before baking for crisp skin.
Prick the potatoes a few times with a fork. This helps the steam escape and prevents them from bursting in the oven.
Don’t wrap the potatoes in foil. Foil steams the potatoes and softens the skin instead of making it crisp.
Turn them halfway through baking for even browning.
Baking time can vary with oven type and potato size. Smaller potatoes cook faster, while very large ones may need 10 to 20 minutes more. If the potatoes are very large, extend the baking time. Check for doneness by inserting a fork and it should slide in easily.
Add toppings while the potatoes are still hot so that they melt and blend well.

Nutrition