Prep 5 mins
Cook 1 hr
Forget the microwave for a moment and go back in time to enjoy a very moist, very creamy baked potato. This recipe is foolproof. (You will need heavy duty aluminum foil for this recipe). Make extra for Diner Home Fries from Leftover Baked Potatoes for tomorrow's breakfast! :)
- 4 medium russet potatoes, scrubbed clean and dried
- 1⁄4 cup olive oil (or vegetable oil)
- kosher salt (optional)
- Preheat oven to 425 degrees Fahrenheit. Pierce potatoes a few times with a fork. Place oil in a small bowl. Place salt in another small bowl (if using). Place one potato at a time into oil bowl, and roll potato around in oil.
- Shake off excess oil (and if using salt, then after shaking off excess oil, roll in salt bowl). Wrap tightly in heavy duty aluminum foil. Repeat with remaining potatoes.
- Place the potatoes on a baking sheet so the oil will not drip down into oven. Bake for 45 minutes to one hour until a fork inserted will not lift potato off the baking sheet.
- Slice still-wrapped potatoes lengthwise with a knife; pinch open from long sides to create a 'boat' to fill with your favorite toppings.
- Notes: If baking potatoes with another item in the oven, this guide will help the adjustments. Using a meat thermometer, potatoes are done when the internal temperature reaches 210-220 degrees F. If you do not have a meat thermometer, then use this as a guide: for medium sized potatoes: 45 minutes at 450°F 60 minutes at 400°F 75 minutes at 375°F 90 minutes at 350°F.
There is nothing "PERFECT" about a baked potato with slimey skin. Perfect baked potatoes have CRISP skin.
I have to give this 5 stars as this is how I make mine, I also add crushed black pepper and cook for an hour to hour and a half depending on the size of the potatoes. Excellent!
5 stars plus a couple more for being worth the wait! Delicious and the way to make if time allows.