The Perfect Baked Potato
There’s just something about the perfect baked potato that is…well…perfect! As simple as baking a potato sounds, it actually took me quite a few years to realize that there was a certain “art” to it.
- 4 Potatoes
- 2 tbsp Olive Oil or Vegetable Oil
- 2 tsp Kosher Salt
Preheat your oven and move the rack to the middle position.
Rinse and scrub each potato under cold running water. Dry each potato thoroughly.
Remove any bruises or discolored spots with a sharp knife.
Pierce each potato 3-4 times to allow the steam to escape during baking.
If you decide to wrap your potatoes in aluminum foil before baking, this will result in the skin being soft, not crispy, and the insides will not be the light, flaky texture you are looking for.
Rub the outside of the potato with olive oil or vegetable oil then sprinkle with kosher salt. This will make your potato skins perfectly crisp and salty! Yum!
Place the potatoes directly on the oven rack in preheated oven.
Bake for 45 minutes at 400 degrees, 60 minutes at 350 degrees, or 90 minutes at 325 degrees (preferred)
Potatoes are done if tender when pierced with a knife or fork.
Calories: 185kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 1184mg | Potassium: 879mg | Fiber: 5g | Vitamin C: 24.3mg | Calcium: 64mg | Iron: 6.9mg