When I’m in a rush and craving a baked potato I use my handy microwave potato bag. (affiliate link). It’s easy and fast, you have a pretty good baked potato in less than 10 minutes. But it’s not the perfect baked potato, that takes more time to cook.
The perfect baked potato must be soft and fluffy, its skin must be just browned, a bit crisp, and tasty. And most of all it must not be shriveled! So with just a bit more patience you too can make the perfect baked potato. It doesn’t require fabulous kitchen skills, just 3 basic ingredients, elbow grease, and patience. Here’s how you can dazzle friends and family with the perfect baked potato!
Ingredients:
4 large Russet Potatoes
Olive Oil
Coarse Sea Salt
Your favorite toppings
Proceedure:
Pre-heat oven to 350°
Scrub potatoes very well – I use a green scouring pad to do this. Make sure you scrub off the dusty outer layer.
Poke the potato all over with a fork or knife – make at least 6-7 holes
Rub each potato with olive oil
Sprinkle generously with coarse sea salt
Place potatoes directly on to oven rack – place a pan beneath them to catch any drips
Bake for 90 minutes
Remove from oven and allow to rest for 5-10 minutes
Slit top across lengthwise
Pinch either side of the potato and lightly squeeze so that a bit of the inside fluffs out
Add your favorite toppings. I love mine simple, just butter, sour cream, and chives please!
- Pre-heat oven to 350°
- Scrub potatoes very well - I use a green scouring pad to do this. Make sure you scrub off the dusty outer layer.
- Poke the potato all over with a fork or knife - make at least 6-7 holes
- Rub each potato with olive oil
- Sprinkle generously with coarse sea salt
- Place potatoes directly on to oven rack - place a pan beneath them to catch any drips
- Bake for 90 minutes
- Remove from oven and allow to rest for 5-10 minutes
- Slit top across lengthwise
- Pinch either side of the potato and lightly squeeze so that a bit of the inside fluffs out
- Add your favorite toppings.
