The Best Baked Potato Ever!
The Best Baked Potato Ever!

Best Baked Potato Ever!

Posted by tman104 on Apr 19, 2010

I’ve always loved baked potatoes. So I set out not long ago to make the best baked potato. If you want something really simple and absolutely delicious, then you've come to the right place. I’m going to share with you the best baked potato recipe that you and your family will enjoy for a long time. The most important part of this recipe is that you don't use any foil paper. Technically, wrapping your potato in foil is a form of steaming, not baking. And the flavor is altogether different. So, if you have been wrapping your potatoes in foil paper all these years, stop! Save your foil paper and make the best baked potato ever!

Ingredients

1 - 4 large Russet potatoes. Make sure the skin has a nice even brown tone and try to avoid a greenish tint to the potato. Also, try to find potatoes that are not bruised or have discolored spots, or sprouts.
 
Olive Oil
 
Sea Salt

Instructions

1-    Pre heat oven to 350
2-    Wash the potatoes in cold water and scrub with a stiff brush
3-    Poke about 8 – 10 holes to let the moisture out while cooking
4-    Lightly cover each potato with olive oil
5-    Sprinkle sea salt on potato

 After 1 hour the skin should be slightly crisp on the outside and soft on the inside. To serve them, make a slight cut down the middle and squeeze from the ends and the potato should just pop open. Be careful because they will be hot and steam will come forth. The skin is the healthiest part of the potato and these will taste really yummy! Enjoy!


10 Comments

Comments

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Justin Gable (not verified)  |  Tue, 2010-04-20 11:41

This is exactly how I've been baking potatoes and have to agree, they are amazing this way. With most baked potatoes I'll leave the skin on the plate when I'm done, but this method makes it the best part!

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Tari Pie  |  Tue, 2010-04-20 14:09

I'm with you both. Sometimes, I bake it at 400 to give it extra crispiness. I love the skin, and this makes it crispy and yummy.

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Paula (not verified)  |  Tue, 2010-04-20 14:56

Oh Yeah! Made them this way the other night and they were heaven!

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Anonymous (not verified)  |  Sat, 2010-04-24 11:36

Baking Potatoes to serve with left over Chicken and Dumplings. While working, ran into this Pototoe Place whereby they served Baked Potatoes with various Toppings, Cream of Chicken was my Favorite.

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tman104  |  Wed, 2010-05-05 14:32

Baked 8 potatoes last night. I increased the bake time by 20 min because I had more potatoes. Set the heat to 400 (suggestion by Tari Pie) they came out nice and soft on the inside and slightly crispy on the outside. Very yummy!

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Kelli Glazebrook  |  Tue, 2010-05-18 11:34

I love this method of baking potatoes! Have also experimented with using flavored olive oils and had success using a garlic flavored olive oil. It gave the skins an extra kick!

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Sue Mcgrath (not verified)  |  Tue, 2012-12-11 16:25

My daughter found this and made these potatoes for us. They are incredible. I looked it up and found it in an instant. Can't wait for meatloaf with the best baked potatoe ever for dinner tonight.

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dlrwrth (not verified)  |  Thu, 2013-04-18 13:37

I'm going to bake about 60 potatoes this weekend for seniors.

If I bake them this way (without foil) at 400, how long should it take for them to be done?

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Bryan (not verified)  |  Sat, 2013-05-04 13:19

Getting ready to try this recipe. I usually don't wrap them and just bake plain, but I have wrapped them after slicing them enough to slip a bay leave in and a little butter. The bay leave permeates the potato and they are delicious too. Looking forward to trying this tonight with some big 'ol steaks on the grill !

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DoctorObvious (not verified)  |  Sat, 2013-12-07 11:59

400F for 12 potatoes at 90 minutes was a little long but still came out well. garlic salt and left over turkey frying oil made tasty skins.