- Food: Baked Potato
- Writer: Nicolas Howdy
- Content-Type: Food Blog
Crispy skin and fluffy insides define a superb baked potato. So load up your spuds and dig in! My method for baking a potato works every time, so load up your spuds and dig in!
It’s difficult to beat a perfectly baked potato. The outside is brown and crisp, with a sea salt coating. When you pierce the skin with your fork, a delicate, fluffy interior emerges.
It may be difficult to resist devouring the entire thing right out of the oven, but if you top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to argue that the wait was well worth it.
You might be surprised to find that until recently, I was not a big lover of baked potatoes. On their own, I thought they were uninteresting.
When I was a kid, the toppings were always the highlight of every meal I had at a restaurant or at home. The potatoes would be shriveled and mushy, barely holding sour cream, cheddar cheese, and bacon.
But this salt-crusted baked potato recipe has transformed my life. In it, the potato takes center stage.
Don’t get me wrong: a little butter or sour cream goes a long way with these potatoes, but they come out of the oven with delightfully crispy, aromatic skins and creamy, scalding hot innards that are great on their own.
Serve as a hearty side dish, or pile them high and make it a meal. In any case, you’ll adore them!
What is the Best Way to Bake a Potato?
I like to use russet potatoes for this since their skin puffs up and crisps up in the oven. To create this baked potato recipe, all you’ll need is potatoes, olive oil, and salt.
After you’ve gathered your ingredients, follow these simple instructions:
- Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Prepare the potatoes while the oven warms up. Scrub the potatoes thoroughly before drying them with a kitchen towel. Then, using a fork, stab the potatoes a few times to make small holes over their surfaces.
- Season the potatoes after that. Place them on a baking pan and brush them with olive oil all over. Season them generously with sea or kosher salt before placing them in a hot oven to bake.
- Bake for 45 to 60 minutes, or until the skins are crisp and puffy and the potatoes are easily pierced with a fork. Remove the hot baking sheet from the oven with oven mitts.
- Finally, get your hands dirty! Allow a few minutes for the potatoes to cool before slicing them open, fluffing up the insides, and topping them with your favorite toppings. Cashew sour cream, tempeh bacon, chives, and salt & pepper are my favorites!
Tips for Making Baked Potato
- Leave the foil at home! The secret to a nice baked potato is getting the skin to be really crispy. The potato skins will shrivel and soften in the oven if you wrap them with foil. Leave the potatoes uncovered for the best results.
- Don’t be stingy with the salt. Are potato skins a favorite snack of yours? You will be if you make this baked potato dish! Salting the potatoes makes the skins crispier and more delicious. Plus, because each mouthful has a little of the salty peel, you won’t have to season the potato flesh as you eat.
- Keep in mind that cooking times will vary. I recommend baking your potatoes for 45 to 60 minutes in the recipe below. Although this is a broad range, I provide it for a reason. Depending on the size of the potatoes, the cooking time will vary. When they’re fork-tender and the skin is crisp, remove them from the oven. Larger potatoes will take longer to bake, whereas smaller potatoes will take less time.
On a baking pan, bacon bits
Serving Ideas for Baked Potato in the Oven
- With a bit of butter, salt, and pepper, you can’t go wrong with this oven-baked potato recipe, but a few well-chosen toppings may really take it to the next level. My favorite toppings are cashew sour cream, tempeh bacon, and chives, although regular sour cream, “cheese sauce,” Greek yogurt, or cheddar cheese would all be tasty.
- Serve this baked potato recipe as a stand-alone meal or with a protein of your choice. It would also be delicious with roasted broccoli, cauliflower, or Brussels sprouts, as well as a robust salad like my Caesar salad, broccoli salad, or kale salad.
|Cooking Time: 1 hour
Every time you bake a potato, it comes out great! It’ll come out of the oven with crispy skin and fluffy insides that are excellent with your favorite toppings thanks to the olive oil and sea salt coating.
- 4 russet potatoes, medium
- Extra-virgin olive oil is a type of extra-virgin olive oil that is
- salt from the sea
- Sour Cream with Cashews
- Bacon Bits made from Tempeh
- Preheat the oven to 425°F and parchment paper two baking sheets.
- Poke a few holes in the potatoes with a fork. Place on a baking sheet, drizzle with olive oil, and liberally season with sea salt. Bake for 45 to 60 minutes, or until the skin is crisp and the potato is fork-tender.
- Each potato should be sliced open. To serve, top with a dollop of sour cream or cashew cream, tempeh bacon bits, and chives. On the side, serve with the remaining cashew cream and tempeh bacon.