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.
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.
As an Englishman who reads the NYT, surely there is nothing better than some grated decent Cheddar (strength 6) and Marmite.
Christopher, or can I call you Chris? Clarke, is there really such thing as strengths of cheese on a numbered scale? Dude I thought there was must mild and medium and sharp so my eyes may have just been opened to a new ranking of cheese. I assume strength 6 is pretty sharp cheese, ay? This would make sense because the potato is kind of bland. Maybe thats just an England thing. You seem like a nice person.