Baked Potatoes
Updated Nov. 22, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4large baking potatoes, like russets
- 1teaspoon olive oil
- Kosher salt
- 4tablespoons unsalted butter
Nutritional analysis per serving (4 servings)
403 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 8 grams protein; 894 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450.
- Step 2
Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
- Step 3
Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
- Step 4
Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.
Private Notes
Comments
Cranking the oven up to 450 in the summer (or any season, actually) for an hour to bake a potato is nuts. Prick your potatoes, rub them with olive oil, salt and pepper (and whatever other herbs/spices strike your fancy) and nuke them for 5 minutes. After 5 minutes turn them over and nuke for another 5 minutes. THEN pop them into a 400 to 450 oven for 10 or 15 minutes to crisp up the skin. Perfect potatoes every time.
As my Oklahoma grandmother taught me, I rub the skins with bacon grease and salt. Give it a try.
Can't think of anything simpler for a week day meal than the perfectly baked potatoes this recipe delivers. Love the warm oven on a cool evening and the aroma of the potatoes baking. The time they take is just enough time to change clothes and sip a glass of wine while chopping or prepping whatever it is you'll use for topping. Only change for me from recipe is I make a little "X" in middle then push from both ends to open it up for maximum fluffy goodness.
Does anyone have suggestion for cooking method and time when you live at 8K feet (Vail)? My experience has not been great with nuking or baking time. thanks for any help
I brine my potatoes overnight, then bale them at 400 for an hour. Delicious, crunchy skin and fluffy inside.
A TABLESPOON of butter?? How about 4, with the option to add more! I love baked potatoes, but I REALLY love butter.
You know what Kathy Higgins Berube? I REALLY LOVE BUTTER TOO FRIEND! My mother always says "everything is better with butter" and she darn well must be right. I think butter is so yummy. The richness and saltiness it adds just elevates each dish to the next level. I hear Irish butter is the best so I use that yellow stick like theres no tomorrow. Have a nice day.