If there’s one thing I know, it’s that there are countless ways to make the humble potato amazing. I love them in every form they can take (from mashed to simply roasted), but oven-baked potatoes will forever hold a special place in my heart. They’re perfect both in their simplicity and their versatility. Serve them as an easy, crowd-pleasing side to your holiday meal, or load ‘em up with toppings for a cozy, hearty main dish. While baking a potato in the oven is relatively straight forward, there are a couple of steps you don't want to miss to achieve that ideal crispy outside and tender, soft middle. Ready to become a baked potato pro? Read on for all of my top tips:
The skin is where all the flavor is at, so you’re going to want to take a little extra care of it. After you give the potatoes a really good scrub, make sure to dry them thoroughly with a clean dish towel before coating them with a good amount of olive oil. Not only does it help the skin crisp up even more, but it makes your taters taste even better. Rub the potatoes all over with olive oil before baking, then season generously with salt and pepper.
High heat and a long bake make all the difference in the world when making a great baked potato—we’re talking 450° high and for about 1 hour. Any lower than that, and you’ll likely be tucking into leathery, crinkly skin and tough potato. To get a really good gauge when they’re done, measure the internal temperature. A fully cooked baked potato should register 200° to 205°. Once cooked, slice them open immediately to release steam (and therefore avoid gumminess).
Baked potatoes are a classic side dish alongside a steak dinner, but you can add these to countless weeknight or holiday dinners. Serve these alongside our creamy Tuscan chicken, grilled steak salad, or a heaping bowl of chili.
Baked potatoes taste best straight from the oven, but if you want to make them ahead of time, slice them in half and let them cool completely before storing them in an airtight container (not in foil!) for up to 5 days. To reheat the potato, take it out of the refrigerator and let it get back to room temperature. Bake at 350° until it's warmed through, about 15 minutes.
russet potatoes, scrubbed
Extra-virgin olive oil, for rubbing
Kosher salt
Freshly ground black pepper
If you don’t want these potatoes to distract from your main dish, then all you really need is a substantial amount of butter, salt, and pepper for a fully satisfying side dish. That being said, if you’re looking to take these taters over the top, switch them up with these recipes:
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