Baked Potatoes Recipe
Make Baked Potatoes 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
Optional toppings
Method
Prep & baking
Preheat oven and clean potatoes
Preheat the oven to 425°F (220°C). Scrub the potatoes under running water using a stiff brush to remove dirt. Pat dry thoroughly with a clean towel.
Prick potatoes
Using a fork, pierce each potato 6–8 times all over to allow steam to escape during baking.
Oil and season
Place the dried potatoes on a baking sheet. Rub each potato with about 1/2 tablespoon olive oil so the skin is lightly coated. Sprinkle about 1/2 teaspoon kosher salt and a pinch of black pepper on each potato, rubbing the seasonings into the skin so they adhere.
Bake
Arrange potatoes spaced at least 1 inch apart on the baking sheet. Bake in the center of the preheated oven for 50–65 minutes until the skins are crisp and a paring knife or skewer slides into the center with little resistance. Exact time depends on potato size; medium potatoes usually take ~60 minutes.
Crisp finish (optional)
For extra-crispy skin, turn the oven to broil for the final 2–3 minutes, watching closely so they don't burn.
Serving & toppings
Rest and split
Remove potatoes from oven and let rest 5 minutes. Place on a board, press both ends gently to fluff the center, then slice lengthwise across the top about 3/4 of the way through to open.
Add butter
Place 1 tablespoon unsalted butter into each hot potato, allowing it to melt into the fluffy interior.
Add remaining toppings
Top each potato with 1/4 cup sour cream, 1/4 cup shredded cheddar cheese, sprinkle 1 tablespoon chopped chives and crumble one cooked bacon slice over each, if using. Season with additional salt and pepper to taste.
Alternative serving suggestions
Serve plain with butter and salt, or use as a base for chili, steamed broccoli and cheese sauce, or sour cream and chive combo. Leftover baked potatoes keep refrigerated up to 3 days and can be reheated in a 350°F (175°C) oven for 15–20 minutes.