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
Toppings (suggested)
Method
Potatoes
- 1
- 2
Pierce potatoes
Use a fork to prick each potato 6–8 times all around. This prevents steam from building and allows even cooking.
- 3
Coat potatoes
Rub each potato with about 1/2 tablespoon of olive oil so the skin is lightly coated. Sprinkle the kosher salt and ground black pepper evenly over the skins, rubbing gently so the seasoning adheres.
Baking
- 4
Bake
Place the potatoes directly on the oven rack (you can set a rimmed baking sheet on the rack below to catch any drips). Bake at 425°F (220°C) for 45–60 minutes, depending on size, until a skewer or fork slides into the center with little resistance and the skin is crisp.
- 5
Check for doneness
At about 45 minutes, test a potato by inserting a knife or skewer into the thickest part. If it meets resistance, continue baking and check every 5–7 minutes.
- 6
Rest briefly
Remove the potatoes from the oven and let them rest on a plate or rack for 5 minutes. This lets internal steam settle and finishes cooking without becoming soggy.
Toppings & Serving
- 7
Open and fluff
Using a sharp knife, make a lengthwise slit across the top of each potato and squeeze the ends toward each other to open. Fluff the interior with a fork to create a light, fluffy texture.
- 8
Add butter
Place 1 tablespoon of unsalted butter into each hot potato so it melts into the fluffy center.
- 9
Finish with toppings
Top each potato with about 2 tablespoons sour cream, 1/4 cup shredded cheddar cheese (if you prefer melted cheese, return the potatoes to the oven for 2–3 minutes), crumbled bacon (1 slice per potato), and a sprinkle of chopped chives to taste.
- 10
Serve
Serve the baked potatoes hot as a side or main. Offer additional salt, pepper, sour cream, and butter at the table.