Baked Idaho Potato Recipe
Make Baked Idaho Potato Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Seasoning & oil
Toppings (classic)
Optional garnish
Method
Potatoes
- 1
- 2
Pierce
Using a fork, pierce each potato 6–8 times all over to allow steam to escape during baking.
- 3
Oil and season
Rub each potato all over with the olive oil so the skin is evenly coated. Sprinkle the kosher salt and freshly ground black pepper over each potato, rubbing gently so the seasoning adheres to the skin.
- 4
Bake
Place the potatoes directly on the oven rack or on a rimmed baking sheet (to catch drips). Bake at 425°F (220°C) for 45–60 minutes, depending on size — potatoes are done when a paring knife or skewer slides into the center with little resistance and the skin is crisp.
Toppings & finish
- 5
- 6
Split and steam
Remove potatoes from the oven and let rest 5 minutes. Using a sharp knife, make a lengthwise slit about two-thirds through each potato. Press the ends toward each other to open the potato slightly and steam the interior for 1 minute.
- 7
Fluff interior
Using a fork, fluff the potato flesh gently to loosen it inside the skin, creating a light, airy interior for toppings to meld into.
- 8
Assemble
Place 1 tablespoon (adjust to taste) of butter into each open potato so it melts into the flesh. Add about 1/4 cup sour cream and 1/4 cup shredded cheddar cheese to each potato. Top with crumbled bacon (about 1–2 slices worth per potato) and sprinkle with chives. If desired, finish with a pinch of paprika and a light sprinkle of coarse sea salt.
- 9
Serve
Serve immediately while hot so the skin remains crisp and the interior is fluffy. Provide extra sour cream, butter, cheese, bacon, and chives at the table for guests to customize.