- Root vegetables
- Potato side dishes
- Baked potato
You simply cannot beat a big, fluffy baked potato. And with a scoop of Dairygold melting into it, it'll almost look too good to eat. Almost.
2 people made this
IngredientsMakes: 1 perfect baked potato
- 1 medium baking potato
- 1 teaspoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon Dairygold
- grated cheese (Cheddar or whatever you fancy)
MethodPrep:5min ›Cook:1hr30min ›Ready in:1hr35min
- Preheat the oven to 150 C / Gas 2.
- Scrub the spuds clean, then score the skin a few times. Rub each one with olive oil and sprinkle with salt. Make sure they're well covered so that the skins will crisp up nicely.
- Now pop them into the oven - directly onto the oven rack is fine, no need for a baking tray.
- At this stage you can do whatever else is on the evening's agenda, while you let the potato bake for 90 minutes or so. You'll know it's ready when the skin is golden brown and dry, and the inside feels completely soft when pricked with a fork.
- Once the potato is baked, it's time for the good part. Use a knife to cut across the length of the potato and dollop the Dairygold smack dab into the open centre, so that it will melt and spread deliciously throughout. Season with the black pepper to taste, and finish off with some grated cheese for an extra layer of mmm.
It's hard to improve on a classic like this, but here's a fun way to mix it up: when the potatoes are baked, cut off the top of each one so that you can scoop out the potato inside while keeping the crispy skin intact. Mix the cooked potato with the Dairygold, pepper and cheese until it's creamy, then spoon it back into the potato skins and pop the “lids” back on.
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Perfect Baked Potato
In our book, learning to make a perfect baked potato is a key life skill—and an easy one to master. Start by picking firm, unbruised starchy potatoes labelled russet or Idaho and give them a nice scrub down so you don’t end up with a mouthful of dirt later on. Pricking them all over with a fork allows steam to escape from the spud (no potato explosions, please!), and a little olive oil, salt, and pepper is all the accompaniment they need before heading into the oven.
This result is as blank-slate as it gets—and that’s on purpose. Our ideal baked potato is crisp on the outside, has a pillowy interior, and is up for dancing with almost any savory flavor in your fridge or pantry. To serve, slice lengthwise down each potato, and finish with whatever toppings you crave, such as labneh, olive oil, and za’atar, or top it with Brooklyn Delhi's Tomato Achaar. For a finish worthy of a steakhouse, add a pat of the best butter you can find and a sprinkling of chives while it’s still piping hot.
Editor’s note: This recipe was originally published January 14, 2014.
Easy Oven Baked Potatoes Recipe
Oven-Baked Potatoes have always been my weakness. When I was a child, my mom would always bake them to crispy perfection, and even until now, they are the best side dish in the world. For this recipe, I used skin-on potatoes, as the skin is essential to make them super crispy on the outside, and also it preserves the fluffiness on the inside.
This homemade dish is very easy to make, you basically coat the potatoes with olive oil and sea salt, and roast them in a hot oven. You can also serve them with your favorite dipping sauce, such as ranch or blue cheese.
Steps to Make It
Scrub the potatoes under running water to remove dirt use a small sharp knife to remove imperfections such as cuts or small bruises.
Use a skewer or sharp fork to prick each potato deeply in several places. This allows steam to escape while the potatoes are baking.
Rub each of the potatoes lightly with olive oil and, if desired, sprinkle with or roll in coarse salt.
Place the potatoes directly on an oven rack in the center of the oven. Bake for 60 to 70 minutes, or until the potatoes are tender and a fork will easily pierce the largest potato when inserted into the center.
Remove to serving plate or individual plates and make a shallow cut down the center of each potato. Peel back a little of the skin on each and fluff a little of the potato with a fork. Serve with butter and sour cream, along with a sprinkling of chives, parsley, or bacon, if desired. Or top the potatoes with shredded cheddar or pepper jack cheese and return them to the oven to melt the cheese.
Terrific potatoes! They were just right on the inside. We put on an au jous-type sauce from a cube steak (quick cube steaks from food.com w/ 2 gravy pkgs and mushrooms added) recipe I made and some Blue Cheese Dressing that we put on too. It was so wonderful that we ate every bite, skin and all!
FANTASTIC!! I made these last night for the Fiance and I to go along with our NY Strip Steak and haricot verts. This was the first time he ate the entire potato (usually I "bake" them in the microwave)! Scrubbed the skins first then rubbed olive oil and kosher salt on them. 350 oven for about 1 hour results in a perfect baked potato crisp golden skin on the outside and nice and fluffy on the inside! I topped with butter, shredded cheese, crumbled bacon, sour cream, and fresh cracked pepper! YUM!
This recipe reminded me why it is so much better to bake potatoes in the oven than in the microwave! Also - I make these in batches when I get potatoes on sale from the store. I keep a couple in the fridge to heat up the next day or two, and I use the rest to make potato skins, twice-baked potatoes or hash browns. Potato skins can easily be frozen and cooked later if you have a small family like I do and you make too many!
I always make my potatoes like this except instead of olive oil, I rub my potatoes with a "little" bacon grease not a lot.[ and the audience gasps ] The skin crisps up and it tastes delicious. I also poke holes in my taters with one of my metal skewers. I also cook my sweet potatoes the same way.
This is how I make my baked potatos after asking a restaurant how they get their potatos so fluffy inside. They said the salt (I use a course salt) brings out the water in the potato - so it is fluffy. I do sometimes wrap in foil to bake.
I thought it was a joke that someone put a recipe on here as to how to make a baked potato. I decided to try this recipe. Am I ever glad I did! This was by far the best baked potato I have ever had in my life!
It's, you know, a baked potato. But a REALLY good one. I used Kosher salt on mine and was pretty generous with the olive oil. I love the crispy skin, and the inside was pretty fluffy but not dried out. I had some pretty big potatoes, so I upped the temp to 385 and just let them go until they were done (per the time-honored squish-test) for me it was just under 2 hours. My kids were all over it, too, so I guess this one's a winner! *UPDATE: my sister reminded me about the baked potatoes from a steak house she served at years ago: coated in freakin' BACON GREASE, fresh ground pepper and kosher salt. They were good. I mean GOOOD. Try it if you dare.
Perfect Potatoes! We like to use Sea Salt. Tip to figure out if a potato is fully cooked: drop it on the counter or stovetop. If it bounces it is not done baking. If it doesn't bounce it is ready to add your favorite toppings. We like sour cream, and bacon in addition to the cheese and butter listed here.
Great recipe for classic comfort food! I haven't done this in years, as I'm so used to doing them on the grill, or cheating and doing them in the microwave! But, my husband really wanted that "old school" way of a baked potato from the oven tonight so I thought Iɽ indulge him. It was soooo good - especially with all the fixen's: butter, salt, pepper, bacon bits, chives, and a little sour cream! Simply perfect!
Simply delicious!! Poking holes in the potatoes, adding the olive oil over the skin, and sprinkling some kosher salt on top is definitely the way I'm going to make all our baked potatoes from now on (with all our typical add-ins, not what the recipe calls for)! I always ate the skins before, but not because I thought they tasted good or anything. However, the skins are worth eating with this recipe!! I did change the temperature of the oven to anywhere between 350 to 400 degrees (depending if I'm making something else or what not) and they are always done in about 60 minutes. Definitely worth trying, as I doubt you will be disappointed!! :)
Loaded Baked Potato Toppings:
Want to load your baked potatoes up with some fun toppings? Here are a few of my favorite ingredient combos for loaded baked potatoes…
- Classic loaded baked potato: topped with cheddar cheese, bacon, sour cream, and/or green onions
- Chili baked potato: topped with traditional chili or vegetarian chili, plus cheddar cheese, sour cream, green onions and/or avocado
- Guacamole baked potato: topped with a generous scoop of guacamole, plus optional extra cheese and/or crumbled tortilla chips
- Broccoli cheese baked potato: topped with broccoli and melted cheddar cheese
How to Bake a Potato in the Oven
- Wash but do not put holes in the potatoes.
- Dissolve salt in a large bowl filled with warm water.
- Add potatoes to the salt water so they are completely submerged. Soak for a minimum of 2 hours. This is the secret step … the brining process must not be skipped. This is what gives you a fluffy delicious baked potato that really is the best you’ve ever tasted.
- Remove the potatoes from the salt water, sprinkle the skins with Garlic Salt and Pepper.
Bake the potatoes directly on the wire rack in a 400 degree oven for 45-60 minutes (depending on the size of the potato.) When the potatoes skins are crispy but the insides of the potato seem soft when you press on the side, they are done. Take them out of the oven and split them open lengthwise. Fluff up the inside of the potato with a fork and then butter and season with salt and pepper to taste! Now you can enjoy your restaurant style Baked Potato!
Place potatoes directly on the oven rack and bake at 400 degrees until tender. How long to bake potatoes? Usually 40-50 minutes, depending on the size of your potatoes. I test to see if they’re done one of two ways:
- Inserting a fork into the potato (it’s done if the fork goes in easily) OR
- Give the potatoes a quick squeeze (they’ll give easily if they’re done).
Best baked potato recipe
Who doesn’t LOVE a baked potato? It’s one of our favorite side dishes and a recipe we often make for our main meal too!
When it’s cooked to tender perfection, and loaded up with all kinds of yummy toppings, there’s nothing better. I’m pretty sure bacon bits and sour cream were made just for the sake of loaded baked potatoes (match made in heaven, am I right??). It’s one of my go-to meals to feed my family or a crowd, because it’s so easy to cook, and it has a taste you can rely on.
In fact, potato “bars” are one of the best ways to feed baked potatoes to a crowd. Bake a bunch of steamy potatoes, season them, and lay them out with everyone’s favorite toppings! Each person takes a turn going down the line and topping their potato with all the fix-ins. Easiest dinner ever, and almost no work for you!
This recipe is NO-FAIL!! And it’s the best because the potatoes always come out perfect.
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Calories per serving: 1094
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