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Baked Potato

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Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Cooking Intensity: Easy / Low Effort
Serves: 1 (recipe easily multiplied)

A Note on Perfection

The humble baked potato is a culinary canvas, but achieving that ideal contrast—a crackling, salty skin giving way to a cloud-light, steaming interior—requires a specific, foolproof method. This isn’t just microwaving; it’s a patient oven ritual that transforms a simple tuber into a hearty, satisfying meal. The key lies in the preparation of the skin and the slow, steady transfer of heat.

Ingredients

  • 1 large Russet potato (approx. 10-12 oz / 280-340g)

  • 1 tablespoon neutral oil (vegetable, canola, or refined avocado oil)

  • 1 teaspoon coarse kosher salt (or ½ tsp fine table salt)

  • Freshly cracked black pepper

For Serving (Choose Your Own Adventure):

  • 2 tablespoons salted butter

  • 2 tablespoons sour cream or Greek yogurt

  • 1 tablespoon chopped fresh chives or scallions

  • ¼ cup shredded sharp cheddar cheese

  • 2 strips crispy bacon, crumbled

  • A dollop of creamy ranch or chili

Equipment

  • Baking sheet

  • Fork

  • Paper towels

  • Small bowl

  • Oven mitts

Instructions

Step 1: Prep & Preheat (10 min)

Preheat your oven to 400°F (200°C). Position a rack in the center. While the oven heats, prepare the potato. Scrub the potato vigorously under cold running water to remove any dirt. Dry it thoroughly with paper towels; this is crucial for crisp skin.

Using a fork, pierce the potato 8-10 times all over. These “steam vents” prevent the potato from building up pressure and potentially bursting in the oven.

Step 2: Season & Oil (5 min)

Place the dried, pricked potato on a small plate or bowl. Drizzle with the oil and use your hands to rub it over every single surface of the potato. This thin, even coating will conduct heat efficiently and dehydrate the skin for maximum crispness.

Once coated, sprinkle the coarse salt generously all over the oiled skin. The salt will draw out moisture and adhere to the oil, creating a delicious, seasoned crust.

Step 3: The Bake (1 hour – 1 hour 15 min)

Place the potato directly on the oven rack, with a baking sheet on the rack below to catch any potential drips. Baking directly on the rack allows hot air to circulate completely around the potato, cooking it evenly.

Bake for 60 to 75 minutes. The potato is done when the skin is deeply golden, dry, and crisp to the touch, and it yields easily when squeezed (use an oven mitt!). A fork or skewer should slide into the center with zero resistance. Cooking time varies based on the exact size and shape of your potato.

Step 4: The Finale (5 min)

Once cooked, carefully remove the potato from the oven using mitts. Using a small, sharp knife, make a long, deep cut lengthwise across the top. Push the ends towards the center to fluff and open up the potato. Immediately add your pat of butter so it melts luxuriously into the fluffy interior. Season with a crack of black pepper.

Step 5: Load & Serve (5 min)

Now, load it up with your chosen toppings! For the classic pictured here, add a generous spoonful of sour cream, a handful of sharp cheddar, a sprinkle of crispy bacon, and a final flourish of fresh chives. Serve immediately while the potato is piping hot and the skin is at its crispiest.

Pro Tips & Variations

  • The Steam Trick: For an even fluffier interior, some chefs wrap the baked potato in a clean kitchen towel for 5 minutes after baking. The trapped steam helps separate the starch granules.

  • Oil Alternatives: For a richer flavor, try melted bacon fat or duck fat in place of neutral oil.

  • Herb-Infused: Add a teaspoon of dried rosemary or thyme to the salt before sprinkling for an aromatic skin.

  • Sweet Potato Version: This method works beautifully for sweet potatoes! Reduce oven temp to 375°F (190°C) and consider toppings like cinnamon butter, marshmallows, or a savory twist with black beans and avocado.

Nutrition Information (For Base Potato with Oil & Salt, Before Toppings)

Calories are approximate and will vary with potato size.

  • Servings: 1

  • Calories: ~260

  • Total Fat: 7g

  • Saturated Fat: 1g

  • Cholesterol: 0mg

  • Sodium: 1160mg (primarily from surface salt, much of which is not absorbed)

  • Total Carbohydrates: 45g

  • Dietary Fiber: 5g

  • Sugars: 2g

  • Protein: 6g

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