I love baked potatoes. As a vegetarian, baked potatoes are often my go-to menu item when I visit a steakhouse with family and friends. Most good steakhouses make amazing baked potatoes but, unfortunately, many restaurants and regular folks do not know how to make the perfect baked potato. I cannot remember where I learned this method but I have been baking potatoes this way for several years and they always turn out perfect.
The Perfect Baked Potato
- 1 large Russet potato
- olive oil or canola oil
- kosher salt or sea salt
- Preheat oven to 350 degrees. Place the racks on the upper and lower thirds of the oven.
- Scrub the potato under running water
- Dry the potato and, using a fork, pierce the potato 6-8 times. This will allow steam to escape during baking.
- Brush the potato with the oil, making sure it is completely covered.
- Sprinkle salt onto the entire surface of the potato.
- Place the potato directly onto the upper rack. Place a baking sheet on the lower oven rack (to catch the drips).
- Bake for one hour. Potato is done when the skin feels crispy and the inside soft.
- Baking time may vary as more potatoes are added.
Take a look at that skin! The main reason I love this method of making baked potatoes is that the skin turns out so perfectly. I hate getting a baked potato with a soggy and tasteless skin. What a waste!
Here is my favorite way to cut open a baked potato. Others do it by making one cut across the whole potato but I prefer this method because it exposes more of the flesh of the potato, ensuring my ability to add butter to as much of the potato as possible. Yum.
Do you love baked potatoes? What are your favorite baked potato toppings?