Perfect Baked Potato
So you want to make a perfect baked potato? Oh, you are speaking my language! Let me tell you, I’ve been through more spuds than I care to admit just trying to work out what makes ‘em truly excellent. Once, ages ago, I undercooked potatoes at a dinner for friends (I still hear about it… every Christmas, thanks Mom) and vowed, never again. There’s absolutely nothing like cracking open a fluffy, steamy potato with a crispy skin; it’s kind of like opening a present, but saltier. Oh, and if you’re wondering – yes, I do think they’re a main meal sometimes. Who makes all these rules, anyway?
Why I Keep Coming Back to This
I make these whenever I can’t be bothered with anything fancy, and my lot at home lose the plot for them (my brother’s been known to steal them cold, straight form the fridge). It’s reliable, you know? Even if you forget a step or two, it somehow still turns out fine – unless you do what I once did and try to bake them in a rush. Honestly, though, I just love how simple everything feels with a baked potato. There’s like, no drama. Maybe just a little mess, but not the heart-attack-on-a-plate kind. Plus, when you nail the crispy skin bit, you’ll basically feel like you deserve a medal.
What You’ll Need (Don’t Be Precious)
- 4 big potatoes (Russet is what I usually grab, but I’ve made this with Maris Piper or even those random ones mum brings from the market. Sweet potatoes work too, kind of!)
- Olive oil or whatever oil you’ve got (I’ve used melted butter when the bottle’s dry – totally lush)
- Coarse sea salt (Table salt will do, but the crunchiness is next level. My gran swore by Maldon, but whatever, really.)
- Black pepper (Not required, but I’m a bit of a pepper addict with potatoes)
Optional jazz: garlic powder, grated cheddar, chili flakes, spring onion… but honestly? Potato, oil, salt: sorted.
Alright, Here’s What You Do
- Preheat your oven to 220°C (that’s about 425°F if you’re across the pond or just better at math than me – but, you don’t have to be super exact, tbh).
- Give those potatoes a good scrub – like, really get in there unless you like eating dirt. Dry them off. Don’t skip this, water = soggy skin.
- Stab each one a bunch of times with a fork. Not too aggressive, we’re not in a horror movie. Just enough for steam to escape.
- Rub ‘em all over with oil and then sprinkle salt generously. I mean, go to town. Sometimes I just dump some in my hand and roll the potato around. It’s messy, but that’s sort of fun.
- Sling the potatoes straight onto the oven rack (I always forget and end up putting them on a tray, which is fine but gets the base less crispy). Do pop a tray underneath for drips if you don’t fancy cleaning the oven tomorrow.
- Bake for around an hour. I test with a skewer – should just slide through with no resistance, like poking butter. If in doubt, leave ‘em in longer; undercooked potato is tragic.
- Once they’re done, take them out and, here’s my sneaky move: slice ‘em open lengthways, give a little pinch at each end, and watch that steamy fluff explode out. Sometimes I mash the insides with butter and a bit more salt before topping – just do what feels good!
And voilà – you’ve just done the hardest bit (which wasn’t that hard, was it?).
Things I’ve Picked Up Along the Way
- If they’re looking a bit pale halfway through, I’ve been known to sneak in an extra brush of oil – can’t hurt.
- Once, I forgot to prick them. Let’s just say it was… well, loud.
- Actually, leaving them in the oven after turning it off makes them even crispier. Patience, as my gran would say.
Tried This? Here’s How to Mix It Up
- Sometimes I wrap them in foil for a softer skin, but honestly, I think it’s less fun.
- I once tried smearing the skins with Dijon mustard before baking. It… didn’t convert me, but give it a go if you’re curious (I’m not your mum).
- Loaded versions with pulled pork, veggie chili, or even just baked beans and cheese. Or, mash the inside up with sour cream and chives (yep, next day it’s better, IMO).
- I even baked a tiny potato in my toaster oven out of desperation once. Oddly satisfying.
About the Gear (or Lack Thereof)
I say oven rack is best, but if you’ve only got a baking tray, just flip the potatoes halfway. Got no skewer? Use a chopstick. Or just squeeze it a bit — you’ll get the idea.
Keeping Leftovers (Never Happens Here, But)
Real talk: my people will nick baked potatoes right off the cooling rack, so leftovers are rare. But if you do have some, fridge them in foil or a lidded box. Reheat at 180°C until piping hot, or just eat them cold. And yes, cold potatoes are weirdly good if you’re into that kind of thing.
How We Serve ‘Em at Mine
Sometimes it’s just butter and Maldon salt; occasionally, I’ll go posh with smoked salmon and dill (though Dad calls this ‘totally unnecessary’). I like cutting a criss-cross at the top and fluffing the insides — very satisfying.
Look, Here’s What I Learned the Hard Way
- I once tried microwaving to save time. Maybe I did it wrong, but the skins turned out sad and floppy — not worth it.
- Do not, and I mean do NOT, skip drying them after you wash; trust me, you get that leathery skin otherwise.
- If you rush the bake, the inside is gluey — patience!
Questions I Get All the Time (No Such Thing as a Daft One)
Can I use foil? – You can, but you’ll get a softer skin — great for little kids! Otherwise, skip it for maximum crunch.
Do I really have to prick them? – Yes! Unless you want to see what potato shrapnel looks like; ask my cousin about 2019’s infamous Baked Potato Incident.
How do I know if it’s done? – Well, it just feels right. The skin will give a bit when you squeeze, and there should be zero (zilch) resistance from a fork. Actually, sometimes I just cut one open and see.
Can I make these ahead? – Sure! Actually, I think they taste even better the next day — just heat up in the oven to get your skin crisp again.
Microwave only? – I won’t judge you (we’ve all been there), but honestly, the oven is worth the wait.
And hey, if you ever make too many, cube ’em up the next morning and fry for unbeatable breakfast potatoes. Not exactly tradition, but there you go.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/4 cup sour cream
- 2 tablespoons chopped chives
- 1/2 cup shredded cheddar cheese
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2Scrub the potatoes clean under running water and pat them dry with a towel.
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3Pierce each potato several times with a fork. Rub potatoes all over with olive oil, then sprinkle with sea salt and black pepper.
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4Place potatoes directly on the prepared baking sheet and bake for 60 minutes or until the skins are crisp and a fork easily pierces the center.
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5Remove potatoes from the oven. Slice each one lengthwise, fluff the insides with a fork, and top with butter, sour cream, chives, and shredded cheddar cheese.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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