Baked Potato Recipe
Make Baked Potato Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Coating & seasoning
Toppings (suggested)
Method
Prepare potatoes
- 1
Preheat and wash
Preheat the oven to 425°F (220°C). Scrub the potatoes under cold running water to remove dirt. Pat them dry thoroughly with a clean towel—dry skins crisp better.
- 2
Prick potatoes
Using a fork, prick each potato 6–8 times all over. This allows steam to escape and prevents bursting in the oven.
- 3
Oil and season
Place potatoes on a baking sheet or directly on the oven rack (use a foil-lined sheet on the lower rack to catch drips). Rub each potato with about 1/2 teaspoon of olive oil so the skin is lightly coated. Sprinkle the kosher salt evenly over the skins (about 1/4 tsp per potato) and finish with a light grind of black pepper. Turn potatoes so they are evenly coated.
Bake
- 4
Bake the potatoes in the preheated oven for 45–60 minutes, depending on size. They are done when the skins are crisp and a paring knife or skewer slides easily into the center with little resistance. For extra-crispy skins, during the last 10 minutes increase oven temperature to 450°F (230°C) or place potatoes directly on the top rack.
- 5
Finish & serve
- 6
Rest and split
Remove potatoes from oven and let rest 5 minutes. Using a knife, make a lengthwise slit across the top of each potato and press the ends gently to open it up, creating a fluffy pocket.
- 7
Add butter
Place 1 tablespoon of butter into each hot potato so it melts into the flesh. Use a fork to fluff the interior slightly, mixing butter into the potato for a creamy texture.
- 8
Top and season
Spoon 2 tablespoons sour cream onto each potato (or to taste). Sprinkle 1/4 cup shredded cheddar over two potatoes (or divide evenly), add crumbled bacon and chopped chives. Season toppings with additional salt and black pepper to taste. Serve immediately while hot.
- 9
Variations (optional)
For a loaded potato: mix 1/2 cup cottage cheese or Greek yogurt with chives as an alternative to sour cream. For a vegan option: use plant-based butter and dairy-free cheese and omit bacon.