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The Perfect Baked Potato

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I love a good baked potato. Now, I especially love it when I can eat the skin! I have been to restaurants before and loved how they have the skin nice and crispy skin. I like it even more if it includes salt. I recently tried to make them that way at home and this is now how I like to make baked potatoes. They are the best! They really are the perfect baked potato.

To make these potatoes, you need to start by washing them and piercing each one of them a few times with a fork. I also line the baking sheet I am going to bake them on with foil for easy clean up.

The Perfect Baked Potato | realmomkitchen.com

Then you are going to rub each potato with a little olive oil. Just enough to coat the skin. Then sprinkle salt and pepper (if desired) on both sides of each potato. At this point it’s time to bake them. They cook at 425 degrees for 45-60 minutes until soft. It’s that easy and they tsate so much better than just wrapping them in foil.

Perfect Baked Potatoes | realmomkitchen.com

Here is what you need to make
The Perfect Baked Potato

  • LARGE RUSSET BAKING POTATOES
  • OLIVE OIL
  • KOSHER SALT
  • PEPPER, IF DESIRED

The Perfect Baked Potato

Real Mom Kitchen

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Ingredients
  

  • large russet baking potatoes
  • olive oil
  • kosher salt
  • pepper if desired

Instructions
 

  • Preheat oven for 425 degrees.
  • Line a baking sheet with foil.
  • Wash potatoes well and dry completely with a towel. (I like to use my flour sack towel for this)
  • Place potatoes on the foil lined baking sheet.
  • Pick each a few times with a fork.
  • Drizzle a little olive oil over each potato. Rub the oil over each potato and sprinkle each side with salt. Sprinkle with pepper also if desired.
  • Bake at 425 degrees for 45-60 minutes until soft.
Tried this recipe?Let us know how it was!

Recipe adapted from Jamie Cooks It Up.

Laura

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5 Comments

  1. Ok, this is how I do mine –
    I wash and roll them in kosher salt (same russet type potatoes) — then I place them in a dutch oven, pierce and cook for approx. 45 minutes either on the stovetop or in the oven at about 350-375 degrees.
    The only drawback is that the salt/bottom of the potatoes sometimes get black from the stovetop method. My kids however request them done this way.

    Reply

  2. I use non-stick spray with olive oil because it makes less mess and place the potatoes directly on the oven rack. Baked Potatoes are one of my staples and this recipe makes the best !

    Reply

  3. From another site I have made fantastic baked potatoes with crispy skin and soft interior.
    Scrub russet potatoes, no need to to prick, rub with Olive oil and I add kosher salt. Put in 350° oven and bake for (3) three hours. Only way I do it.
    I think it was from veggie venture.com

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