Prep 15 mins
Cook 1 hr 30 mins
Basic Baked Potatoes
- First, you need some taters. Russet potatoes are the most popular for baking, either large or small.
- You are also going to need some oil (Olive or Canola oil are preferred) and some salt. Many people prefer Kosher, I use sea salt. Any will do.
- Clean your potatoes with a stiff-bristled brush and cold water. I use the toothbrush my son gets from the dentist (lol).
- After you've thoroughly cleaned the potatoes, look them over and remove any bruises or miscolored spots. I use a butter knife to pull out the "eyes".
- Using your average fork work your way around each potato stabbing deeply into it's flesh. 6-12 stabs should do it depending on the size of the potatoes you are using. This allows steam to escape during the cooking process.
- Dry them off with a paper towel and preheat the oven to 350°F.
- Take a small bowl and add just a splash of your chosen oil, and have a container ready for the taters once they've been oiled.
- The objective is to LIGHTLY coat each potato with oil. My method is to lightly dab each potato in the oil and then use my hands to spread the dab around the entire spud.
- Then lightly salt each one and put aside as you wait for the oven to heat up.
- Arrange them in a 350°F oven on the rack over a baking sheet to catch any drippings.
- Cooking time will vary from 1 hour and up depending on the size and quantity of potatoes you cook. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside. Careful, potatoes retain heat for quite a while!
- To open a baked potato, take your fork and stab a dotted line half way around a potato, then using your thumb and index finger squeeze at both ends of the line. It will pop right open.
- Add any topping of your choice. Our favorite is shredded cheese and bacon bits.