This Baked Potato Recipe is always a treat, as a side dish or a quick meal. The secret is picking the correct type of potato for baking.
It’s better to choose potatoes that have thick skin, like Idaho, Yukon gold or russet. These potatoes have a starchy interior that becomes flaky and fluffy when baked.
The skin is loaded with vitamins and minerals, so if you wash them properly you may eat them as well.
As far as toppings, there are infinite wonderful possibilities of enjoying your baked potatoes, from vegan to vegetarian to full-blown meat lover.
A baked potato with the right topping can be a meal in itself, great for a night snack or a light dinner. Also, it makes an amazing and healthy side dish for meat or poultry.
- 1 baking potato per person (make sure they are similar in size in order to bake in the same amount of time)
- Olive oil
- Sea salt
- Preheat oven to 400 degrees, with oven rack placed in the middle setting;
- Rinse potatoes thoroughly under running COLD water and using a brush (do NOT soak). Dry them with paper towel and using the tip of a paring knife, remove any apparent bruises;
- Pierce the potatoes with a fork 3 or 4 times, to allow the steam to escape when baking;
- Put a few drops of olive oil on your hands and then rub on the potato skin;
- Place a little bit of sea salt on a plate and roll the greased potatoes on the salt, remove the excess;
- Bake directly on the rack for about 45 minutes (turning potatoes halfway through baking time) or until tender when pierced with a fork. Careful to not overcook for potatoes will become dry. Place a sheet of aluminum foil on the bottom of the oven or on the lower rack below the potatoes, to collect any drippings that might fall;
- To serve, cut a slit on the potatoes and fill it with your favorite topping.
- Sour cream
- Cream cheese
- Bacon bits
- Broccoli florets
- Grated cheddar cheese
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