Recipes · Cooking tips · Techniques

Baked Potato

Baked Potato

A baked potato makes a fitting side dish to many meals. Pair it with a fancy steak dinner or a backyard barbecue, either way you won’t be disappointed. They’re even delicious and filling on their own for a light dinner or a great lunch.

 

Potatoes are easy to make, easy to find and easy on the budget. They’re also delicious!  The next time that five-pound bag of potatoes goes on sale, buy it!

 

Have no fear; there are plenty of exciting uses for the humble potato. Need some inspiration? Try one of these recipes:

Sausage and Potatoes Skillet

Mashed Potatoes

Chicken Fricassee

Carne con Papas

 

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Now, I know that making oven baked potatoes does take some time.  So, since you’re at it, and the oven is on, make a double batch.  Have a baked potato for dinner and store the extras in the refrigerator.

 

A leftover baked potato makes a quick and easy lunch; make it hearty by adding toppings.  Try the potato with some steamed broccoli and a pat of butter. Go the traditional route with some butter and sour cream or go all out and top it with some leftover chili.

 

This recipe is for one potato

If you need more, just repeat with each additional potato, make as many as you need.

1 Large Baking Potato, or as many as needed

½ – ¾ teaspoon Canola Oil, per potato

¼ – ½ teaspoon Coarse Salt, per potato – Kosher Salt or Sea Salt work well

 

Three large russet potatoes, a salt cellar, oil and a paring knife displayed on a wood cutting board.

 

Suggested baked potato toppings

Butter

Sour Cream

Shredded Cheddar Cheese

Bacon

Chili

 

How to bake a potato without foil

We make baked potatoes without using aluminum foil. The best part of using this method is that the skin turns out just as delicious as the fleshy inside. Actually, it’s my favorite part!

 

Start by preheating the oven to 375°F.

 

Prep the potatoes

Scrub the potatoes thoroughly using a vegetable brush and pat dry.

 

Prick the potatoes a few times on all sides with the tip of a sharp knife. This allows the steam that builds up inside the potato to escape while it’s baking.

 

A large russet potato being pricked by a paring knife.

 

Can the potato explode in the oven if you don’t prick it? Yes, it can. It’s never happened to me because I don’t want to test the theory. Cleaning the oven is not fun!

 

Next, rub each potato with the oil; then rub it all over with the salt. Repeat with any additional potatoes.

 

A small amount of oil being poured on a large russet potato, with an amber colored salt cellar in the background.

 

A large russet potato rubbed with oil and salt with an amber colored salt cellar in the background.

 

Bake the potatoes

Place the potatoes on a baking sheet or shallow pan.

 

Bake the potatoes in the preheated oven for about 60 minutes. The cooking time is going to depend on the size of the potato.

 

We used very large baking potatoes, so 60 minutes was the magic number. But, if your potatoes are not that large, test them after 40 minutes or so, just to gauge.

 

Test if the potatoes are done by inserting a sharp knife into the thickest part of the largest potato. If the knife slides in and out easily, without any resistance then they’re done!

 

If the knife does not slide in and out easily, the potatoes are not ready. Continue cooking them for 10 minutes at a time and test again.

 

Cut the baked potato open

I want to start by saying that the potato will not only be hot, but there will be steam accumulated inside. Be very careful! That said…

 

Cut the potato down the middle running the length of it. I like to do a slight zig zag line down the center. Once the potato is cut, let some of steam escape.

 

Then, push the sides in gently to open the middle. Since the potato is hot, use paper towels or a clean kitchen towel to protect your fingers.

 

Now, grab a fork and start fluffing the flesh. Try not to disturb the skin and be careful with the steam escaping while you fluff. In case you’re wondering… yes, I have been burned by the steam!

 

A large baked potato that opened in the center displayed in a small black crock.

 

Alright, your potato is fluffed and ready to go. We loaded our potato with butter, sour cream, shredded cheddar cheese and crispy bacon. Add the butter first so it starts melting. Then, add the sour cream, cheese and bacon.

 

Three pats of butter melting in an opened baked potato. Served in a small black crock.

 

A baked potato with shredded cheese and chopped bacon on top, served in a small black crock.

 

Your oven should still be warm. If you’d like, pop the potato back in to melt that cheese a little bit more. A couple of minutes should do it. The classic loaded baked potato, so good!

 

A baked potato with melted shredded cheese and chopped bacon on top, served in a small black crock.

 

Serve and enjoy!

 

Baked Potato

A baked potato makes a fitting side dish to many meals. This baked potato is made without using aluminum foil. The best part is that the skin turns out just as delicious as the fleshy inside.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Keyword: potatoes
Servings: 1
Calories: 186kcal

Ingredients

This recipe is for one potato. If you need more, just repeat with each additional potato, make as many as you need.

  • 1 Large Baking Potato or as many as needed
  • ½ - ¾ teaspoon Canola Oil per potato
  • ¼ - ½ teaspoon Coarse Salt per potato – Kosher or Sea Salt work well

Instructions

  • Preheat the oven to 375°F.

Prep the potatoes

  • Scrub the potatoes thoroughly using a vegetable brush and pat dry.
  • Prick the potatoes a few times on all sides with the tip of a sharp knife.
  • Rub the potato with the oil
  • Rub the potato all over with the salt.
  • Repeat with any additional potatoes.

Bake the potatoes

  • Place the potatoes on a baking sheet or shallow pan.
  • Bake the potatoes in the preheated oven for about 60 minutes. The cooking time will depend on the size of the potato, adjust more or less time accordingly.
  • Test if the potato is done by inserting a sharp knife into the thickest part of the largest potato. If the knife slides in and out easily, it’s done. If the knife does not slide in and out easily, continue cooking for 10 minutes at a time and test again.

Cut the baked potato open

  • Cut the potato down the middle running the length of it. Be careful during this step. The potato will be hot and there will be steam accumulated inside.
  • Push the sides in gently to open the middle. Since the potato is hot, use paper towels or a clean kitchen towel to protect your fingers.
  • Fluff the fleshy inside with a fork.
  • Dress the potato with your favorite toppings and enjoy.

Video

Notes

We loaded our potato up with butter, sour cream, cheese and crispy bacon. The classic loaded baked potato.

Nutrition

Calories: 186kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin C: 14.7% | Calcium: 2.8% | Iron: 10.2%
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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