Perfect Baked Potato
A perfect baked potato has crispy skin and fluffy insides. My method for how to bake a potato works every time, so load up your spuds, and dig in!
fall / baking
A perfect baked potato is hard to beat. The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. It might be hard to resist eating the whole thing straight out of the oven, but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to deny that it was worth the wait.
Reading this, you might be surprised to learn that until recently, I wasn’t a baked potato fan. I thought they were bland on their own. Whenever I had them at restaurants or at home as a kid, the toppings were always the main attraction. The potatoes themselves would be shriveled and soft, meager vessels for sour cream, cheddar cheese, and bacon.
But this salt-crusted baked potato recipe changed everything for me. In it, the potato becomes the main event. Don’t get me wrong, a little butter or sour cream goes a long way here, but the potatoes come out of the oven with perfectly crispy, flavorful skins and creamy, piping hot interiors that taste delicious as they are. Serve them as a hearty side dish, or load them up and call them dinner. You’ll love them either way!
I like to use russet potatoes here, as their skin really puffs up and becomes crisp in the oven. Along with the potatoes, you’ll just need olive oil and salt to make this baked potato recipe. Once you’ve assembled your ingredients, follow these easy steps:
A food blog with fresh, zesty recipes.
Hello, we're Jeanine and Jack.
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor
