Food: Baked Potato
Content-Type: Food Blog
Crispy skin and fluffy interior define the ideal baked potato.
You can always rely on my baked potato technique, so pile on the potatoes and enjoy!
It’s difficult to top a perfectly baked potato. The exterior is crusted with sea salt and is dark and crunchy. Your fork gives access to a delicate, fluffy interior when you pierce the skin.
Even though it might be difficult to resist devouring the entire dish as soon as it comes out of the oven, you won’t be able to argue that it wasn’t worth the wait if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream.
You might be surprised to realize after reading this that I used to dislike cooked potatoes. On their own, I found them to be uninteresting.
The toppings were always the star whenever I had them as a child, whether at restaurants or home. Insufficient carriers for sour cream, cheddar cheese, and bacon would be the potatoes themselves, which would be shriveled and soft.
But this recipe for salt-crusted baked potatoes made everything different for me. The potato takes center stage in it.
But the potatoes come out of the oven with perfectly crispy, aromatic skins and creamy, steaming hot inside that taste fantastic just as they are.
Don’t get me wrong, a little butter or sour cream goes a long way here. You can fill them up and eat them for supper or serve them as a hearty side dish. In either case, you’ll adore them!
POTATO BAKING INSTRUCTIONS
Russet potatoes are ideal for this recipe since their skin puffs up and gets crisp in the oven.
For this baked potato recipe, all you’ll need except the potatoes in salt and olive oil. Once you’ve put your ingredients together, just take these quick steps:
- Line a baking sheet with parchment paper and preheat the oven to 425.
- Prepare the potatoes while the oven is heating. The potatoes should be thoroughly scrubbed and dried with a kitchen towel. Next, make a few shallow holes in the potatoes’ surfaces by poking them with a fork.
- Season the potatoes next. After rubbing them with olive oil all over, put them on the baking sheet. After liberally salting them with sea or kosher salt, place them in the heated oven to bake.
- Bake for 45 to 60 minutes, or until the potatoes are tender when pierced with a fork and the skins are crisp and puffy. To remove the hot baking sheet from the oven, put on oven mitts.
- And now, dig in! Before cutting open the potatoes, fluffing up the insides, and adding your preferred toppings, let them cool for a few minutes. I enjoy tempeh bacon, chives, cashew sour cream, and salt & pepper!
TIPS FOR MAKING BAKED POTATOES
- Don’t use foil! Getting the skin to be incredibly crispy is essential to making an excellent baked potato. The potato skins will shrivel and soften in the oven if they are wrapped with foil. Leave the potatoes uncovered for the best results.
- Make sure to use enough salt. Are you a fan of eating potato skins? You will be if you try this recipe for roasted potatoes! The skins of the potatoes become extra-crisp and tasty when they are salted. Additionally, you won’t have to worry about seasoning the potato flesh as you eat because each bite will contain a small amount of the salty peel.
- Be aware that cooking times can vary. I recommend baking your potatoes for 45 to 60 minutes in the recipe that follows. Although this range is broad, I list it for a reason. Depending on the size of the potatoes, the cooking time will change. When their skin is crispy and they are fork-tender, be prepared to remove them from the oven. Larger potatoes will require more time to bake than smaller ones.
SERVING IDEAS FOR BAKED POTATOES
Serving this oven-baked potato recipe with a dollop of butter, salt, and pepper is a surefire way to make it taste great, but a few well-selected toppings may elevate it.
Although conventional sour cream, “cheese sauce,” Greek yogurt, or cheddar cheese would all be delectable additions, I prefer mine with cashew sour cream, tempeh bacon, and chives.
You may eat these roasted potatoes as a meal on your own or with your preferred protein.
It would also go well with roasted broccoli, cauliflower, or Brussels sprouts, as well as with a robust salad like my Caesar salad, broccoli salad, or kale salad.
THE IDEAL BAKED POTATO
Every time, bake potatoes precisely! It will come out of the oven with crispy skin and a fluffy interior that are great with your favorite toppings thanks to the olive oil and sea salt coating.
- 4 medium russet potatoes
- Extra-virgin olive oil
- Sea salt
- Cashew Sour Cream
- Tempeh Bacon Bits
- The oven should be preheated to 425 degrees. Line two baking sheets with parchment paper.
- Make a few holes in the potatoes with a fork. Place on the baking sheet, massage with extra virgin olive oil, and liberally salt with sea salt. Bake for 45 to 60 minutes, or until the potato is crisp and fork-tender.
- Slice each potato in half. Put a dollop of sour cream or cashew cream, some tempeh bacon chunks, and some chives on top to finish. Serve with any leftover cashew cream and tempeh bacon.