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.
Enjoy!
Ingredients
- Russet Potatoes (as many as you need)
- Olive Oil
- Salt
Instructions
- 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.
Notes
Adapted from The Kitchn.
Brush with olive oil and sprinkle with salt.
Wrap each potato in foil.
The perfect baked potato.
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