The perfect baked potato is light and pillowy on the inside and crispy on the outside. No one will be scraping the inside and leaving the skin if you follow these easy steps and bake your potatoes like this.
Baking the perfect potato takes a little bit of time, and takes a little bit longer than nuking it in the microwave, but it’s certainly worth the wait, especially since most of the time is hands off and it’s definitely the most delicious way to eat a baked potato.
As a kid, potatoes were a staple – in some form, they were with every meal that didn’t have pasta. Baked potatoes were always one of my favorites because I got to load it up with all the toppings I wanted, like sour cream, shredded cheddar, bacon and chili, if there was any around. There are so many ways that you can bake potatoes; wrapped in foil, in the crockpot, on the grill, in the microwave, and my favorite way, the way I am going to show you today is in the oven.
Select potatoes similar in size to ensure even baking. Russets make the best baking potato, but you really can use any kind – some just take longer than others, and some take less time.
1/8 cup olive oil per potato
1 tbsp salt per potato
1/2 tbsp black pepper per potato
Preheat oven to 450 degrees.
Wash and scrub potatoes. Dry and place on a baking sheet.
Drizzle olive oil over each potato, and then sprinkle salt and pepper over the top.
Bake for 1 hour 30 minutes.
Enjoy with your favorite toppings.