I know this recipe may seem a little.. well.. basic, but it’s a good one to know! Every time I make baked potatoes I do it this way. You will get a perfect baked potato every time. You know how sometimes when you make homemade baked potatoes they end up kind of gummy and they aren’t soft and fluffy on the inside? If you bake potatoes this way, you will never have that problem again. It’s time to throw away the tin foil people! Be sure to add a little more time if you are making a lot of potatoes – you will want to increase the time by 10 minutes for every few additional potatoes.
Ingredients
- 1 large russet potato
- Oil (vegetable or canola oil)
- Kosher salt
Instructions
- Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with cold water. Dry well, then using a fork poke 8 to 12 deep holes all over the potato. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on the rack in the middle of oven. Place a baking sheet on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the potato open by pushing the ends towards one another. The potato will be hot and steamy so be careful!
- NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
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That's so funny you posted this. I know how to bake a potato BUT the other day I decided to google "how to bake a potato" and there is a website called http://www.howtobakeapotato.com and it does this exact process that you posted. They were super yummy and great for when you're broke!
Thanks! This is simple but fundamental — super helpful!
Tried this method tonight. My potatoes took an hour and a half to cook. I only cooked four average sized potatoes. One turned out super super dry, and one was way underdone. I don't know what I did wrong, but I won't make these again.
You should make sure your oven temp is right. Buy one of those cheap thermometers that you leave in the oven and see if it’s really 350 degrees. I checked when I visited my parents and their oven was off by 25 degrees. Always check when you move into a new house or visit long term.
Is there a way to get this flavor and texture from making the pototoes in the microwave oven?
@Meg– Haven’t tried it in the microwave. I can’t promise you will get the same flavor and texture!
Just visiting, but will jump in here. No, you can’t get the same results in a microwave. Microwaved “baked” potatoes are steamed, not baked.
I tried this the other day and they turned out wonderful!!! I even added garlic powder along with the salt on the outside and it was delicious!
Its embarrassing to admit but I have never made a baked potato before, however, I have them on the menu for later in the week so this post came at just the right time. Thanks!
I do my potatoes in the microwave. I scrub them, rub with oil or butter (just enough to put a very thin layer on), sprinkle with kosher salt then place them in a plastic (WalMart) bag, add a couple of tablespoons of water (I make 3 potatoes – usually red ones) and cook 3-5 minutes, check them by squeezing and adjust cook time accordingly. Very moist!!
I rub our taters down with butter or olive oil, and seasoned salt plus pepper. Wrap them in tinfoil and stick in the oven. Skins always come out crisp and flavorful and the insides are fluffy deliciousness.