Baked Potato Recipe
Make Baked Potato Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Seasoning & coating
Optional toppings (each listed amount serves 4)
Method
Prepare and season potatoes
- 1
Preheat oven
Position an oven rack in the center. Preheat oven to 425°F (220°C).
- 2
Clean potatoes
Scrub the russet potatoes under cold running water with a brush to remove dirt. Pat completely dry with a clean towel—dry skin crisps best.
- 3
Prick potatoes
Using a fork, pierce each potato 6–8 times all over to allow steam to escape while baking.
- 4
Oil and season skin
Rub each potato all over with about 1/2 tablespoon olive oil (use remaining oil as needed so total is 2 tbs). Sprinkle the coarse kosher salt and freshly ground black pepper evenly over the skins, rubbing lightly so salt adheres.
Bake
- 5
Place the potatoes directly on the oven rack (or on a rimmed baking sheet for easier cleanup). Bake at 425°F (220°C) until skins are crisp and an instant-read thermometer inserted into the center reads 205–210°F (96–99°C), about 50–70 minutes for medium potatoes. Large potatoes may take up to 75–90 minutes. Start checking at 45 minutes by squeezing (use a towel or oven mitt) — they should yield easily.
- 6
If you prefer extra-crispy skins, after baking for the recommended time, turn the oven to broil and broil for 1–3 minutes watching closely to avoid burning.
Finish and serve
- 7
Remove potatoes from the oven and transfer to a cutting board. Let rest 5 minutes.
- 8
Make a lengthwise slit across the top of each potato. Using oven mitts, squeeze the ends toward the center to open the potato. Fluff the interior with a fork and, if desired, sprinkle up to 1 tsp salt inside and stir gently to distribute.
- 9
Top each potato with 1 tablespoon butter, 1/4 cup sour cream, 1/4 cup shredded cheddar, crumbled bacon pieces, and a sprinkle of chives, or serve toppings family-style for guests to choose.
- 10
Serve immediately while hot.
