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
Seasoning & Oil
Toppings & Optional Extras
Method
Potatoes
- 1
Preheat oven
Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
- 2
Clean and dry
Scrub the russet potatoes under cold running water to remove dirt. Pat each potato very dry with a kitchen towel—dry skin crisps better in the oven.
- 3
Prick and oil
Use a fork to prick each potato 6–8 times all over (this vents steam). Put the potatoes on a rimmed baking sheet or directly on the oven rack. Rub each potato all over with the olive oil so the skin is evenly coated.
Seasoning & Oil
- 4
Salt and pepper
Sprinkle the kosher salt evenly over the oiled potato skins (about 1.5 tsp total distributed among 4 potatoes). Follow with the freshly ground black pepper (about 0.5 tsp total). The salt helps draw out moisture and crisps the skin.
- 5
Bake
Place the potatoes on the baking sheet or directly on the oven rack and bake for 55–65 minutes, until the skins are crisp and a paring knife or fork slides into the center easily. For very large potatoes allow up to 70 minutes. Rotate the pan once halfway through for even cooking if using a baking sheet.
Toppings & Optional Extras
- 6
Check doneness and rest
When potatoes are tender, remove them from the oven and let rest 3–5 minutes so steam settles. Keep the oven on if you plan to melt cheese under the broiler.
- 7
Open and fluff
Using a sharp knife, make a lengthwise slit across the top of each potato. Squeeze the ends gently to open. Use a fork to fluff the interior flesh to create a fluffy bed for toppings.
- 8
Butter and sour cream
Divide the softened butter (about 1 tablespoon per potato) among the four potatoes and let it melt into the hot flesh. Spoon sour cream (about 1/4 cup per potato) on top or on the side as preferred.
- 9
Add cheese and bacon (optional)
If using shredded cheddar and bacon bits, sprinkle cheese (about 1/4 cup per potato) over each opened potato, then top with bacon bits (about 1 tablespoon per potato). For melted cheese, place the topped potatoes under the oven broiler for 1–2 minutes—watch closely so the cheese melts but does not burn.
- 10
Finish and garnish
Sprinkle the chopped fresh chives evenly over the potatoes (about 1/2 tablespoon per potato). Taste and adjust with a small pinch of extra salt and pepper if desired. Serve immediately.
- 11
Microwave shortcut (optional)
If short on time, pierce and microwave each potato on high for 7–9 minutes (turn halfway) until mostly tender, then transfer to a preheated 425°F (220°C) oven for 10–15 minutes to crisp the skin. Proceed with toppings as above.
