Baked Potato Recipe
Make Baked 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
Coating
Optional Toppings
Method
Potatoes
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Scrub the russet potatoes thoroughly under running water to remove dirt. Pat them dry with a clean towel.
- 2
Prick and oil
Using a fork, prick each potato 6–8 times all over to allow steam to escape. Rub each potato evenly with about 1/2 tablespoon olive oil (total ~2 tablespoons for 4 potatoes) so the skin will crisp.
- 3
Salt the skin
Sprinkle the coarse kosher salt over the oiled potato skins, rubbing it lightly so it adheres. The salt seasons the skin and helps draw out moisture for crispness.
- 4
Bake
Place the potatoes directly on the oven rack or on a rimmed baking sheet (for easier cleanup) spaced at least 1 inch apart. Bake at 425°F (220°C) for 45–60 minutes, depending on size, until skins are crisp and a paring knife or skewer inserted into the center meets little resistance. For medium-large russets plan on ~55 minutes.
- 5
Rest
Remove potatoes from the oven and let rest on a rack or cutting board for 5 minutes before handling. This finishes the internal steam and makes them easier to slice open without losing filling.
Coating
- 6
While potatoes bake, reserve the remaining olive oil (if any). If you prefer, warm the butter in a small bowl so it melts and is ready to spoon into the hot potato after splitting.
Serving and Toppings
- 7
Split and fluff
Using a knife, make a lengthwise slit across the top of each baked potato. Squeeze the ends together gently to open it, then use a fork to fluff the interior flesh into a light mound.
- 8
Butter and season
Add 1 tablespoon of unsalted butter into each hot potato so it melts into the flesh. Season with a pinch of the fine sea salt and a grind of freshly ground black pepper to taste.
- 9
Add toppings
Top each potato with approximately 1/4 cup sour cream, 1/4 cup shredded cheddar, and the crumbled bacon (about 1 slice per potato). Sprinkle chopped chives over the top. If you like extra crispness, return potatoes to the oven or under a broiler for 1–2 minutes to melt the cheese—watch closely to avoid burning.
- 10
Serve immediately while hot. Offer additional salt, pepper, and toppings at the table.