Baked Potato Recipe

Time1h 10m

Serves1

1.25lb baked potato with butter, sour cream and green onions

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Ingredients

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1
Preheat and prep
Preheat the oven to 425°F (220°C). While the oven heats, scrub the russet potato thoroughly under cold running water to remove dirt. Pat it dry with a clean towel.
2
Prick and season skin
Using a fork, prick the potato skin 6–8 times all over to allow steam to escape. Rub the skin lightly with the olive oil (optional) and sprinkle the kosher salt over the skin to season.
3
Bake
Place the potato directly on the oven rack or on a baking sheet lined with foil. Bake for 45–60 minutes, depending on potato size (for a 1.25 lb russet expect about 50 minutes), until the skin is crisp and a fork or skewer inserts easily into the center.
4
Rest
Remove the potato from the oven and let it rest 5 minutes so steam redistributes and it's easier to handle.

5
Prepare green onions
While the potato finishes resting, trim the root ends and any wilted tips from the green onions. Thinly slice both the white and green parts crosswise until you have about 2 tablespoons.
6
Open the potato
Place the baked potato on a cutting board. Using a sharp knife, make a lengthwise slit across the top about 3/4 of the way through. Press the ends of the potato toward each other to open it and fluff the interior with a fork.
7
Season and add butter
Season the fluffy potato interior with a dash of black pepper (and additional salt to taste if desired). Add the 2 tablespoons of unsalted butter to the hot potato so it melts into the flesh; use the fork to distribute it evenly.
8
Add sour cream and green onions
Top the buttered potato with 3 tablespoons of sour cream, spreading gently. Sprinkle the 2 tablespoons of sliced green onions over the sour cream.
9
Finish and serve
If you like, finish with a pinch of finishing salt. Serve immediately while hot.