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Description
The basic baked potato is about as easy as cooking gets. But a quick brush with olive oil and a sprinkle of sea salt, delivered just before the potatoes are fully baked, creates a baked potato that’s anything but basic — it’s perfectly fluffy on the inside, with a crispy, crackly, irresistibly tasty skin. If you’re short on time, microwave the potatoes for five minutes first — they’ll only need about 30 minutes in the oven, and the end result is nearly as good. This recipe, which makes 4 baked potatoes and multiplies easily, is a Yummly original created by Debbie Koenig.
Ingredients
- 4 russet potatoes (medium, each about 8 ounces)
- 2 tsp. extra virgin olive oil
- 1/2 tsp. fine sea salt (plus more for serving; or use your favorite salt)
- butter (optional, or other toppings, such as black pepper, sour cream or Greek yogurt, shredded cheddar cheese, chopped chives or green onions, bacon bits)
Directions
- Preheat oven to 450°F with a rack in the center position.
- While the oven is heating, scrub potatoes and dry them thoroughly. Prick each one 2-3 times with a fork and place directly on the oven rack. Bake potatoes until the internal temperature reaches 195° to 200°F, 40-45 minutes. (Baking time will vary, depending on the size of your potatoes.)
- Remove potatoes from the oven. Using tongs, turn and move one hot potato at a time and carefully brush the top and sides lightly with olive oil. Immediately sprinkle with sea salt so as much of the salt as possible will stick to the oil. Repeat for each remaining potato. Continue to bake until an instant-read thermometer inserted in the center of a potato reaches 205° to 212°F, 10-12 more minutes.
- Using tongs, remove hot potatoes from the oven and set them on a platter. Protecting hands, perforate the potatoes using a fork to poke a single line of holes lengthwise from end to end and then across the potato from side to side (like a hot cross bun), giving a little jiggle at each fork entry to make it easy for the skin to split. Then gently press both ends together toward the center to open the potato.
- Serve potatoes with toppings and with more salt if you like.
NutritionView More
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| Calories240Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium350mg15% |
| Potassium890mg25% |
| Protein4g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A4% |
| Vitamin C20% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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