Did you read the title and laugh at me today?! How to bake a potato doesn’t seem like rocket science, I know, but I just started baking them a new way and I am in love. So of course I had to share it with you all!
I grew up with a mom who would bake potatoes in the oven with foil wrapped all around them or if she were in a hurry she’d throw them in the microwave. Baking potatoes in the oven without foil was a completely foreign concept to me until a few years ago. I heard of the idea from the bestie but then I never did anything about it. For some reason the idea resurfaced a few months ago and now I’m hooked.
No matter how you currently cook a baked tater, you have got to try this! The outside gets cooked to potato skin perfection with a slightly crisp and salt exterior and the inside is extra fluffy (because the steam was able to escape??). You won’t find anyone at the table scraping out the soft inside and leaving that skin because it’s all good when you bake them like this.
I serve baked potatoes as a main dish about once a month. They are cheap, easy, and topped right can be “clean”. Sure this takes a bit of planning because the baking time is around an hour, but it is so worth the minimal effort. Throw on your favorite cheese, some fresh steamed broccoli, and some salt and pepper and you are good to go. I like to round out the meal with a fruit (or two). If I’m really looking for something hearty I’ll top them with homemade black bean chili.
Mmmm. Now I want a baked potato! Put this on your meal plan for next week and enjoy.
Ingredients
- Potatoes
- Olive oil
- Salt
Instructions
Preheat the oven to 425 degrees. Wash and scrub your potatoes clean. Poke each potato with a fork a few times to allow steam to release while cooking. Lightly dry each potato in a clean towel. Using your hands or a pastry brush coat each potato in a thin coat of olive oil and set on a baking sheet. Sprinkle with salt and then flip them over and sprinkle the other side with salt.
Carefully place the potatoes directly on the oven rack and then stick the pan underneath on the next rack to catch any potato drips.
Bake for 45 minutes to one hour or until the potatoes are cooked through. They will give slightly when you press on them (use a towel or hot pad!).
Notes
These were "normal" sized potatoes that came in a 10 pound bag. If you are using the giant "baking" potatoes then be sure to add at least a half an hour, if not more, to the cooking time.
Table salt, kosher salt, and sea salt (fine to coarse) all work well here. I like a mix of fine and coarse sea salt on the outside.
Do you ever serve baked potatoes as a main dish? What’s your favorite toppings?
Thanks for reading.
Here’s another link you might like:
How to cook potatoes in the crock pot from Family Fresh Cooking- this is my second favorite cooking method because you can do it in advance and forget it! Plus it’s great for hot summer days.
That is the exact same way that we cook our potatoes! :)
Yum! Of course I come from a “foil’ family. This looks way easier. And I love baked potatoes. Although mine are probably not super “clean.” More cheese, please!!
My ex used to slow bake them without the foil – maybe in a 300F oven. They were out of this world! Thanks for the reminder, and I’ll have to try the higher temp – could never justify having an oven on for several hours to cook a potato!
I stuff my spuds with cooked chicken breast chuncks and monterrey cheese and I also do brisket baked potatoes with sliced meat, cheedar cheese, sour cream. chives , bacon bits, and bbq sauce(optional)
Yum!
Salsa is my favorite –especially mango salsa.
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My older brother taught me this way of baking potatoes a few years ago….and I fell instantly in love. The foil baked ones seem bland and soggy now.
I’ve cooked them this way for years, and it really makes them special to add cracked pepper, dill weed, and garlic salt with the olive oil! This may sound unusual, but a dollop of raspberry salsa is also delicious as a topping…along with the cheese of course!
MMMmmmmmmmm! That does sound good! Thanks for the tips…