Classic Baked Potato

Classic Baked Potato

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Shutterstock/Joe Gough

Baked Potato

This classic recipe is simple to make. Once you're done you can top your potato with anything you want- we recommend sour cream and bacon bits.


  • 3 Russet potatoes, rinses and scrubbed
  • 2 Tablespoons olive oil
  • salt


Preheat oven to 350 degrees. Pierce the potatoes 2 or 3 times on each side with a fork. Brush with olive oil and sprinkle with salt. Bake directly on the oven rack for 1 hour.

Nutritional Facts


Calories Per Serving273

Folate equivalent (total)34µg9%

Entire Baked Wonderful Potatoes Dish

To make it a lot more complex, there are orange, white, As Well As purple sweet potatoes. To obtain the classic orange variation, try to find the trademark brownish-red skin, and if it has any type of nicks, the inside needs to be orange in color. Nevertheless, a lot of stores do not also know the difference and call yams as well as pleasant potatoes identical! But yams are a various root veggie than wonderful potatoes they’re comparable in flavor as well as appearance to russet potatoes or yucca. The best method for exactly how to cook a pleasant potato to get soft and wonderful insides and a skin that’s very easy to get rid of. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet. Firm yet tender veg is just an issue of obtaining the quantity, time, as well as temperature level right– and this roasted wonderful potato recipe has all three.

Love the suggestion to utilize aluminum foil to make cleaning easier on your baking sheets. Learn how long to bake small korean sweet potato here. Once your wonderful potatoes are prepared, they’re really simple to keep if you have leftovers. It’s not needed to oil the beyond your wonderful potato or wrap it in light weight aluminum foil. The sweet potato will bake simply great on a baking tray all by itself.

Baked Potatoes

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Get Perfect Baked Potatoes every time without a microwave! The best guide for crispy outside tender inside baked potatoes, ready for your favorite toppings.


Twice Baked Potatoes and Baked Sweet Potatoes are delicious variations on the original spud, but sometimes you just can’t beat an old fashioned, perfectly cooked Baked Potato. This oven Baked Potato recipe doesn’t require a microwave or aluminum foil, just a little time, a fork, and light seasoning. Potato recipes just don’t get more simple or classic than an oven baked russet!

A good Baked Potato should have slightly crispy skin that doesn’t pull away or have air pockets. A fork-tender fluffy interior is just what you want for absorbing melted butter and sour cream. Our go-to recipe for Baked Potatoes is simple and delicious with just a little oil and sea salt to crisp up the skin and give you the best side for any Main Dish.

There are many ways to make a Baked Potato but the oven-method is the best way for the crispy skin and fluffy interior you want. For hands off potatoes ready when you get home, you can slow cook them. For extra crispy skin, use an air fryer. Par-cooking your potatoes in the microwave speeds up baking time, but you won’t get a perfect Baked Potato with crispy skin.


Ultimate Slow Cooker Pot Roast

Perfect Simple Roast Chicken

Baked Chicken Thighs

Classic Beef Meatloaf

Why do you prick a baked potato?

As a Baked Potato cooks, the center of the potato gets really hot, radiating out and creating steam that cooks the interior. Pricking your potato allows the steam to release slowly. Too much steam building under the skin pushes it away from the “meat” of the potato. But over pricking releases too much steam and your potato will have a longer baking time and dry out.

Skip the Microwave Method

If the internal temperature rises too fast, like when you use a microwave, the steam rushes to the surface and causes the skin to balloon. When the microwave stops, the heat stops, so the steam rapid releases and the skin deflates. The soggy, wrinkly skin left behind also has air pockets that trap hot air and make hard spots.

The same principle applies to baking the potatoes with aluminum foil, it traps heat to “cook the potato faster”. (It’s not that much faster.) But at the same time, you are steaming the potatoes so leaving the skin wrinkly and soft. Hands down, oven-baking on a wire rack is the best method. It’s worth the extra baking time to get a perfect bite from the outside of the potato all the way through to the fluffy interior.


  • How to Prepare: Cool potatoes 3-5 minutes so you can handle them. Cut a slice long ways down the center, about halfway deep. Grasp each long end with forefinger and thumb and push hands gently towards each other to open up. Use a fork to lightly mash interior until fluffy. Load with toppings!
  • Classic: The classic baked potato toppings are butter, sour cream, black pepper, and chives. Simple, timeless, and delicious!
  • Broccoli Cheddar: Top your Baked Potato with Roasted Broccoli and Nacho Cheese Sauce for an easy, classic vegetarian side dish.
  • Bacon Ranch: Brush cooked inside of potato with olive oil and sprinkle with Ranch Dressing Mix. Add crumbled cooked bacon and shredded cheddar cheese on top and broil until the cheese is melted.
  • Italian: Brush with olive oil when baking instead of vegetable oil and drizzle a little olive oil on fluffy cooked insides. Add a tablespoon of Marinara Sauceand top with shredded mozzarella cheese. You can add pizza toppings on top of the sauce too!
  • Taco Potatoes: Toss cooked leftover shredded or Grilled Chicken in Taco Seasoning and microwave until warm. Push fluffy insides down a bit to nestle chicken inside. Cover with cheese and broil until melted. Serve with your favorite toppings for tacos.

Slow Cooker Baked Potatoes

  • Prick the potatoes all over with a fork.
  • Brush with oil and season with salt.
  • Wrap seasoned potatoes in aluminum foil and place in bottom of slow cooker.
  • Cover with lid and cook on low for 7-8 hours, or on high 4-5 hours, until potatoes are tender.

Air Fryer Baked Potatoes

  • Preheat Air Fryer to 400 degrees F.
  • Scrub and dry potatoes really well.
  • Poke each potato with a fork a few times over every side.
  • Place 2-3 potatoes in air fryer basket.
  • Cook potatoes for 30-40 minutes, until tender and internal temperature is 205 degrees F.


Garlic Roasted Red Potatoes

Scalloped Potatoes

Easy Mashed Potatoes

Creamy Garlic Mashed Potatoes


  • Serve: Baked Potatoes can be at room temperature for up to 2 hours before they should be refrigerated.
  • Store: Cool Baked Potatoes before storing and line container with paper towels to absorb moisture. Refrigerate in an airtight container for up to 1 week. Reheat on a microwave-safe dish, covered with a moist paper towel on 50% power until hot.
  • Freeze: Once potatoes are cooled, wrap in aluminum foil and store in a freezer safe plastic bag. Reheat Baked Potatoes from frozen wrapped in foil, on the oven rack, at 300 degrees F until hot.


You can check the doneness of your baked potato like meat, measuring the internal temperature with an instant read thermometer. A Baked Potato (russet) is done when the internal temperature reaches 205 degrees F.

9 Ways You Never Would Have Thought To Stuff A Baked Potato

With the right toppings, an ordinary baked potato can turn into one incredible meal. Here's proof, nine times over.

Forget stuffed avocados and zucchini boats&mdasha baked potato is the perfect way to enjoy an entire meal and eat the bowl when you're done. (Look Ma, no dishes to wash! Or, okay, fewer dishes.)

The hardest part is waiting for the baked potatoes to cook, but that's what Netflix binge sessions were made for. Simply scrub a few Russet potatoes, rub them with olive oil, sprinkle with salt, pierce with a fork, and bake at 350°F for 65-70 minutes, or until tender when pierced with a fork.

Once they're cool enough to slice open without burning off your fingerprints, load them up with these toppings and experience spud nirvana.

It's a classic for a reason. Melt Velveeta cheese in 30-second intervals in the microwave, then mix with steamed broccoli florets. If Velveeta's not your thing, try shredded cheddar instead, and heat the whole potato in the microwave for about 40 seconds to get the cheese nice and melty.

Who needs fettuccine when you've got spuds? It may sound like a bizarre pairing at first, but hey, gnocchi's made with potatoes. Chop up rotisserie chicken, toss it in your favorite alfredo sauce (homemade or jarred) and sprinkle with shredded parmesan and parsley.

An everything bagel has officially become an anytime meal, once you trade out one set of carbs for another. Mix everything bagel seasoning&mdashpoppy seeds, sesame seeds, dried minced onion, garlic powder and a dash of salt&mdashinto cream cheese, then slather it on a fresh-from-the-oven baked potato. You won't be disappointed.

Just half this recipe for Everything Bagel Dip, and you've got just enough filling for 4-5 baked potatoes.

Two of your favorite sides, together at last. Use up leftover green bean casserole&mdashyou know it's even better on day two, anyway&mdashto top each potato, then sprinkle them with French-fried onions for extra crunch.

A BLT's even better without bread. Just drizzle a split baked potato with Ranch dressing, covering the whole thing with crumbled bacon, chopped tomatoes and chives. Shredded lettuce also works, or you could serve it with a side salad.

Cream cheese turns gooey and melty when it's spread on a warm baked potato, mimicking the filling of a classic Jalapeño Popper. Top it with minced jalapeño, shredded mozzarella and a light sprinkling of breadcrumbs, and you've found your new fave gameday dish.

Warning: This could become your new favorite sandwich. Yes, sandwich. Pick it up and eat it like a hoagie. It counts.

You could marinate and grill chicken&mdashor you could cut yourself some slack and simply toss chopped rotisserie chicken in buffalo sauce&mdashthen top it all with crumbled blue cheese (or ranch dressing).

Taco Tuesday will never be the same. Load up a baked potato with all of your favorite toppings&mdashwe like black beans, salsa, shredded Mexican cheese and cilantro&mdashand you're pretty much guaranteed to have a great night.

Is there anything that doesn't taste incredible when pizza-fied? Stuffed mushrooms, fondue, roasted eggplant. Okay, maybe not ice cream or cake, but you get the idea. These baked potatoes are coated with marinara, mozzarella and pepperoni slices, then baked for an additional 2-3 minutes just long enough for the cheese to melt.

How to prepare baked potatoes with fresh ginger

Every traditional baked potato recipe “worth its salt” in the kitchen is passed down generation-to-generation. In the rare case (maybe amnesia?) that you don’t have a recipe you use or you’ve always used, our tutorial is here to help! But in short – don't use old potatoes use a large baking sheet that can hold all the potatoes arranged in just one layer and serve them hot (never overcooked). To make your baked potatoes with ginger, replace any classic seasoning with oil, coarse sea salt and 2-3 cm of freshly grated ginger root. Remember to mix the potatoes well with the seasoning so the flavor is distributed evenly. Its slightly spicy and citrusy taste combined with the potatoes will surprise (and delight) you.

Get back to basics this week with this go-to recipe for a Quick & Healthy Baked Potato. The key? Top your tater with healthy, low-cal toppings like Greek yogurt, salsa, chives and broccoli for a wholesome meal.


  • 4 (5-to 6-oz.) russet potatoes, scrubbed
  • 1/4 cup nonfat plain yogurt
  • 4 teaspoons healthy buttery spread
  • 1/2 teaspoon garlic or seasoned salt
  • Snipped fresh chives or green onion tops (optional)

Microwave Directions

Prep Time: 5min | Cook Time: 10min

  1. Cut a wedge out of each potato about 1/8-inch wide and 1-inch deep and place in a microwave-safe dish.
  2. Microwave on HIGH, uncovered, for 10 to 12 minutes depending on strength of microwave.
  3. Use oven mitts to remove dish from microwave.
  4. Carefully make a slit in the top of each potato and fluff with a fork.
  5. Stir 1 tablespoon yogurt, 1 teaspoon buttery spread and 1/8 teaspoon salt into each potato sprinkle with chives if desired.

Oven Directions

Prep Time: 5min | Cook Time: 40min

  1. Preheat oven to 400°F.
  2. Pierce a few holes into each potato.
  3. Place on baking sheet (there is no need to wrap your potatoes in foil.)
  4. Bake for 45 minutes, or until potato is tender. Use oven mitts to remove dish from microwave.
  5. Carefully make a slit in the top of each potato and fluff with a fork.
  6. Stir 1 tablespoon yogurt, 1 teaspoon buttery spread and 1/8 teaspoon salt into each potato sprinkle with chives if desired.

Classic: Butter and Sour Cream.

Light: Greek Yogurt, Diced Avocado and Salsa.

Loaded: Sour Cream, Cheddar Cheese, Bacon Bits and chopped Green Onion.

Broccoli and Cheddar: Cheddar Cheese and Steamed broccoli florets.

Pizza: Pizza sauce, Mozzarella Cheese, and Pepperoni or Italian Sausage.

San Luis Valley Special: Green Chili, Cheddar Cheese, Shredded Lettuce, Diced Tomatoes, Diced Onion and Sour Cream.

Taco: Ground Beef, Salsa, Cheddar Cheese, Shredded Lettuce, Diced Tomatoes, Diced Onion and Sour Cream.

Barbecue: Pulled Pork, Cole Slaw and BBQ Sauce.

Do you have more topping ideas? Share it with us!

Irresistible Potato Creations

This wonderful new collection of Colorado potato recipes features over 175 recipes submitted by Colorado potato lovers from all over the country. Enjoy trying new potato breakfasts, appetizers, salads, soups, entrees, sides and even, dare we say it. desserts!

  • 4 (12-ounce 340g) potatoes, preferably russets
  • Canola, vegetable, or olive oil, for rubbing
  • 1 stick unsalted butter (4 ounces 114g), diced
  • Kosher salt and freshly ground black pepper
  • Toppings of your choice, such as grated cheddar cheese, crispy diced bacon bits, minced chives, sliced scallions, and/or sour cream

If Using Only the Oven (see note): Preheat oven to 375°F (190°C). Using a fork or paring knife, puncture potatoes in several spots. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 1 hour. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.

If Using the Microwave and Oven (see note): Preheat oven to 450°F (230°C). Using a fork or paring knife, puncture potatoes in several spots. Microwave potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on a rack set on a baking sheet, or directly on an oven rack, and bake until a fork can easily be inserted into the center of each potato, about 20 minutes. If setting potatoes directly on oven rack, set a sheet of foil on the rack below to catch any oil drips.

Let potatoes rest 5 minutes. Slice each open lengthwise and scoop flesh into a mixing bowl. Add butter, season with salt and pepper, and roughly mash, just until butter is incorporated but potatoes are still chunky.

Scoop mashed potatoes back into skins. (You can refill each skin, making 4 smaller potatoes, or use all the mashed potato to refill only half the skins, making 2 overstuffed potatoes.) Using your hands, reshape each stuffed potato back into a classic baked-potato shape.

Top with toppings of your choice. To melt cheese, add it first, then return potatoes to oven until cheese melts, about 1 minute alternatively, use a torch to melt cheese. Serve right away.

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  • Make sure to check the outside for any blemishes that might indicate any rot inside of the potato, since you won’t know until you cut into them. Similarly, try to grab potatoes that are similar in size so they all cook at the same time.
  • Don’t forget to poke those holes in the potatoes, to let the steam escape while they bake.
  • Make sure to rotate the potatoes as they cook, so they cook evenly and one side of the potato doesn’t get too crispy, while the others remain soft. I find it helpful to set a time for 20 minutes, to make sure I go in and rotate throughout the baking time.
  • Be careful when you slice it and push the potato to open. Hot steam can escape and burn you if your hand is too close. The potato will be VERY HOT.

How to make Perfect Baked Potatoes (with yummy crispy skin)

Who doesn&rsquot love a good baked potato? Deliciously simple, wicked easy to make, and super versatile topped with whatever fixings you want, they can be a really great, very inexpensive dinner on their own, or as a side dish with a delicious steak.

Unless you are my husband, in which case, you don&rsquot ever want baked potatoes. For some reason, Zach isn&rsquot really a fan. I, however, LOVE them. And since he is off galavanting in the woods right now chaperoning a camping retreat for the seniors we teach, I&rsquom jumping at the opportunity to make a baked potato for dinner. Yum yum yum.

I like my baked potatoes with crispy, yummy, seasoned skin. So many people don&rsquot eat the skin on their potatoes, but they should! That&rsquos where many of the nutrients, including tons of fiber, are. I leave the skin on for mashed potatoes, soup, when I make oven fries&hellip not to mention, it means you don&rsquot have to peel potatoes! (which I am hereby declaring as the WORST cooking chore ever.)

Here&rsquos how to make perfect baked potatoes with yummy crispy skin, step by step.

First, preheat your oven to 400 degrees.

Next, you&rsquoll want to use a vegetable brush to scrub the potatoes clean, since they can be pretty dirty. They do grow in dirt, after all. If you don&rsquot have a vegetable brush, a clean towel will do. Then, pierce the potatoes with a fork a few times around the entire vegetable. This will allow steam to escape through the skin and proactively avoid a potato explosion in your oven.

Now, rub the potatoes all over with olive oil. Coincidentally, olive oil is an awesome natural skin moisturizer. If you aren&rsquot weirded out by this, rub the residual olive oil on your hands into your hands and arms before rinsing it off and you&rsquoll have silky smooth skin!

Season all sides of the potato liberally with salt, pepper, and crushed red pepper (if you like things spicy). I will usually lay the potatoes on a cutting board, season the side facing up, and turn the potato 90 degrees to season again, repeating until I am finished.

Place the potatoes directly on the rack in the oven and place a cookie sheet or roasting pan underneath (to catch any drippings). Cook for 45 minutes to an hour, or until you can easily pierce the potato with a fork or knife. (This is one of those meals that takes a while to cook, but the hands-on time is really short.)

Remove from the oven and allow to cool for at least five minutes. Slice the skin on top across lengthwise with a sharp knife, cutting about a half an inch through. Then, squeeze on either end of the potato pushing in toward the center. This will make the cut open up and allow access to the inside of the potato without compromising the skin&rsquos structural integrity. Fluff the insides with a fork and, viola! You have the perfect baked potato!

NOW FOR THE FIXINGS. Sorry to yell, I just get really excited about this part. I usually go traditional: sour cream, butter, salt, pepper, and green onions. Sometimes I add crumbled bacon and/or cheddar cheese, if I&rsquom feeling crazy.

OR, you can try something from this awesome list of 23 Amazing Ways to Eat a Baked Potato from buzzfeed. I will definitely be trying #21 with my smoky vegetarian chili sometime in the very near future.

Want all the taste of a yummy baked potato in a bowl? Try this instant pot loaded baked potato soup.

Best Toppings for Baked Potatoes

The possibilities are almost endless when it comes to loaded baked potatoes! I have too many favorite toppings to count! Here are some of the best toppings to try:

All the different toppings and variations are why baked potatoes are so popular. They are so easy to customize and change up, making them a great go-to dinner recipe.

How to Store/Reheat Baked Potatoes?

We like to place any leftover baked potatoes in an air-tight container or re-wrap in foil and store in the fridge for 3-5 days. You can reheat them in the microwave or by throwing them back in the oven until heated through.

We hope you love this recipe as much as we do! It’s a classic and perfect if you want to feed a ton of people. Just put together a baked potato bar with all the toppings and even with some meat. Everyone loves it!

Watch the video: Jamies Quick Potato Dauphinoise (July 2022).


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