Yield: 4 Servings
The Best Baked Potato Recipe
If you like your Baked Potato to be crispy on the outside and perfectly fluffy on the inside, read on to learn how to bake the best baked potato!
Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 to 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Want to save this recipe?
Instructions
- Preheat the oven to 400°F and line a medium size baking pan with aluminum foil.
- Poke the potatoes multiple times with a fork and then place them on the baking pan. Drizzle potatoes with the olive oil, salt, and pepper and rub it into the potatoes.
- Bake for 45-50 minutes, or until a knife slides out easily when inserted into the center of the potatoes.
- Slice and fill with all your favorite toppings. Or slice your baked potato and fluff the insides and then add all your favorite toppings!
Notes
Storage: Baked potatoes can be stored in an airtight container in the fridge for up to 5 days.
Convection Oven: If you have a convection setting on your oven, turn it on for extra crispy potato skins!
Cooking More Than One Potato: If you want to make more than one baked potato at a time, go for it - and be sure to choose potatoes that are all about the same size for even cooking.
Oil Options: I love using olive oil on my baked potatoes, but you could substitute another kind of oil if you like. Avocado oil is a great choice! Just avoid oils that don’t perform well in high heat - you don’t want the oil smoking and turning bitter in the oven.
No Baking Pan: Another option for baking the potatoes includes just placing the prepared spuds right onto your oven rack, no pan needed. This is a great way to get them crispy all over, but it may dirty the oven a bit.
Nutrition
Serving: 1 potato, Calories: 227kcal, Carbohydrates: 38g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 594mg, Potassium: 904mg, Fiber: 5g, Sugar: 2g, Vitamin A: 7IU, Vitamin C: 42mg, Calcium: 28mg, Iron: 2mg