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Welcome to “How To Wednesday”!!
Today I have a Baked Potato.
I can’t tell you how many times I used to call my mom just to ask her how to bake a potato. I am pretty sure it drove her crazy, but I finally figured it out. There are several methods to baking a potato, but this is my favorite because the potato skin is crispy and the insides are soft and fluffy.
Try to find potatoes that are similar in size for consistent baking.
To start off, preheat your oven to 375 degrees F.
Scrub the potatoes under running water to remove all the dirt.
Pat the potatoes dry with a paper towel.
Using a fork, carefully pierce the potatoes two to three times per side.
Brush the whole potato with olive oil. This will make the skins nice and crispy.
Sprinkle the tops with some sea salt.
Place them directly on the middle rack of the oven. I like to place a foil lined baking sheet underneath just in case anything drips off of the potatoes.
Bake for 45-60 minutes or until a fork is able to pierce the potato with little resistance.
Remove from the oven and let cool for 5-10 minutes.
Run a knife lengthwise across the salted top, leaving about 1/2 inch on both sides.
Using both hands, pinch each side of the potato.
While pinching, push towards the center of the potato, forcing it to open up.
Keep pushing and squeeze the fluffy insides up. It might take one or two tries, but it will look like one fancy potato once you master this technique!
And there you have it! One crispy-skinned baked potato ready for all the fixin’s!!
What is your favorite topping on a baked potato?
**New** Check out all these great Themed Baked Potato Bar Ideas! From Mexican to Greek, and even Steakhouse…these potato toppings will help you create one fantastic meal!
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I had to try this recipe and it was great! I shared it on my blog with a link back to you!
It made my anniversary yummy Thanks!!
Thanks! So glad you enjoyed it!
These look great. I can’t wait to try this method. As an fyi…if you make a small cross cut, as well as the first cut, it makes the potato open and smush so much better.
Shortcut – Scrub, pierce, then nuke your potato for about 10 minutes each (squeeze them to check – they should be soft). Then brush with melted butter or olive oil, sprinkle with salt and put in the oven…but for only 10 minutes to crisp the skin!! I do this all the time.
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These are baking in the oven right now! I can’t wait to try them.
Growing up, we always topped our baked potatoes with butter and french onion dip. The first time I ordered a baked potato in a restaurant and got plain old sour cream I thought it was too boring. He he.
I love them loaded – butter, sour cream, bacon, green onions, and shredded cheese. But I just love baked potatoes in general. Butter, sour cream, salsa. Cheese and broccoli. Bacon and cheese. I could go on, but I’ll spare you. Thanks for the tips.
A quick way to make your potatoes look nice and fluffy is to smash it with you hand before you make the slit. Not too hard, of course, because you don’t want to break the potato open. I’ve worked in a restaurant for years, and this is a little trick I’ve learned to make the potato look more appetizing, when you push up after its smashed it fluffs right up for you.
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Restraunt Trick – use a fork to slit the potato (make a cross) – the potato will be much more fluffy than if you cut it.
I LOVE baked potatoes. I’ll have to give this a try! Side note; I put cottage cheese on baked potatoes. I’ve done this since I was a child. Every person I introduce it to loves it as well. Way better than sour cream in my opinion.
I’m with Megan, cottage cheese and a spice mixture called Spike!
This is too funny! I bought I was the only one who liked potatoes with cottage cheese! People think I’m so weird. Glad I’m not alone! I like it either this way or just plain with salt.
Awesome post.
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Love these. I discovered this about a month ago and make them this way every time now. The other day I asked my daughter what she wanted for dinner and she said “the fancy baked potato”!
Oh wow! I just made these for our New Year’s Eve dinner & they were AMAZING! Sooo soft inside & crispy outside. I’ll never make a potato another way.
Thanks Katie! That’s the kind of comment that I love to hear!
So glad you love them!
Wish I would have known this last time we tried to make baked potatoes. // We brushed the same amount of oil on top & added salt, but wrapped them in foil and set them directly on the racks without anything underneath… according to my mom, it normally works that way. But we had a small fire in the oven from the oil dripping to the bottom.
And it was so hard to clean up!
I make them the same exact way except I sprinkle Lemon Pepper over the whole potato instead of putting salt on top… I always get rave reviews from dinner guests! Yum!
I have worked for Outback for 10 years… The correct way is to roll your cleaned, pricked potatoe’s in salted butter than put alot of Kosher Salt all over the potaoes. Bake as normal. I’m sure your way is good as well.
Ohh! I love the idea of the salted butter! Thanks for the tip!
I also just saw on one of the cooking shows, to lay the potatoes in a bed of kosher salt while baking! Tried it and we’re very good.
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Top your baked potatoes with shredded BBQ beef, chicken or pork (we like Lloyd’s for a quick winter meal), butter, sour cream, green onions, cheese, jalapeño peppers, BBQ sauce (we use Masterpiece original)!
We love this meal! Have you tried Sweet Baby Ray’s sauce. Great mix of sweet and spicy!
Haven’t tried that yet, but it sounds delicious! Thanks!
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After prepping the potatoes with olive oil and s&p, I stab 2 potatoes at a time (lengthwise) with my 14″ long BBQ skewers. This makes them easier to turn half way through cooking, and the metal running through the potato conducts the heat more evenly. I cook 4 potatoes at a time and save two in the fridge for slicing and frying in the morning for breakfast. Num! Num!
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