Baked Potatoes in the Oven
Servings: 4
Calories: 168kcal
The perfect baked potato in the oven has a crispy skin with fluffy inside. Top with butter, sour cream and chives!
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Equipment
Ingredients
- 4 large Russet potatoes , scrubbed clean and patted dry
- 1 tablespoon extra virgin olive oil
- 1 tablespoon coarse Kosher salt
Instructions
- Heat the oven to 400°F. Arrange a rack in the middle of the oven.
- Trim any blemishes on the 4 large Russet potatoes with a paring knife.
- Pierce the potatoes in a few places a fork. This allows steam to escape from the baking potato. If you are using potatoes nails, skewer them here.
- Roll potatoes in 1 tablespoon extra virgin olive oil and then 1 tablespoon coarse Kosher salt . They don't need to be fully coated, but do the best you can. This step is also optional if you are looking for a healthier or less salty version.
- Bake the potatoes directly on the oven rack on an aluminum foil-lined baking sheet.
- Bake for 45-60 minutes, turning them once or twice. Exact cooking time will depend on the size of your potatoes. Pierce them with a sharp knife or fork to determine doneness.
- Remove potatoes. Serve and dress immediately.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
To speed up baking a potato, pierce it and then microwave for 3-4 minutes. Microwaving cooks from the inside out, so this will soften the interior. DO NOT MICROWAVE WITH A POTATO NAIL IN THE POTATO. Next, bake for 25-35 minutes.
Nutrition
Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
