Olive oil, salt and foil are key ingredients, aside from the potato, on how to bake a potato.
I like to use a russet potato when making baked potatoes. The skin gets crisp and the center becomes very tender.
To bake a potato, first scrub the potatoes under water, pat the potatoes dry. It’s important to poke each potato with a fork, otherwise the potato will explode in your oven. Brush each potato with olive oil and sprinkle generously with salt. Wrap each potato in a piece of foil. Bake for 50-60 minutes and out comes the perfect baked potato.
Sometimes I will bake a large amount of potatoes to have on hand. Other than eating a baked potato with my favorite toppings, I will also make fried potato with onions or twice baked potatoes.
- Russet Potatoes (as many as you need)
- Olive Oil
- Heat the Oven to 375 degrees. Scrub the Potatoes - Scrub the potatoes thoroughly under running water and pat them dry.
- With a fork, prick the whole potato with the tines of the fork. This allows stream to escape from the baking potato, otherwise the potato will explode.
- Using a pastry brush, brush the potatoes with olive oil, if you don’t have a pastry brush you can use your hands. Generously salt the whole potato. Individually wrap each potato in foil. Place the potatoes on a baking sheet.
- Bake the potatoes for 50-60 minutes. Flip them over every 30 minutes or so and check them for doneness by piercing them with a fork. Potatoes are done when the insides feel completely soft when pierced.
Adapted from The Kitchn.