Baking Potatoes In Oven

Oven Baked Potatoes {How to Make Crispy Skin Baked Potatoes}Wondering how restaurants get those perfectly baked potatoes? Here’s the hints on how to make the best oven baked potatoes with salty, crispy skin and fluffy potato inside. Oven Baked Potatoes. How did your mom bake potatoes when you were growing up? I honestly can’t remember how my mom did, but I know that when I first got married, if I wanted a baked potato, I’d take the easy route and throw them in the microwave. Now baked potatoes are good any time, but microwaving a baked potato can lead to dry potato skin even a dry potato inside if you cook it too long. As we started visiting several steakhouses that served amazing, crispy, salted skin baked potatoes, I knew I had to figure out how to get that same flavor and texture at home.

We’re talking the best baked potato recipe here today that takes just 5 minutes prep time and yes, a little longer to bake than the microwave, but so totally worth it. What are the best potatoes for baking? To start, you need to choose the best type of potato. As you remember from our ultimate potato guide that we shared last year, Russet potatoes are the best for baking. They are a high starch potato that when baked, lend a light, mealy texture. What technique is best for cooking baked potatoes in the oven? If you love the restaurant- style, crispy skin baked potatoes, here’s how you get it.

Wash and dry 4 large Russet potatoes. Rub olive oil all over the outside of the potatoes, then rub salt on them. Be generous with both the oil and the salt.

The Best Oven Baked Potatoes Potato Recipes on Yummly Oven Baked Potatoes Potato Recipe, Potato & Herb Bake, Oven Baked Candied Sweet Potatoes.

It’s what gives the potatoes that amazing flavor and makes you want to eat the skin. Do I have to poke potatoes before baking? The purpose behind piercing a potato with a fork is to let the steam escape and prevent the potatoes from exploding while baking. I’ll be honest that I don’t always poke the potatoes before I bake them. I’ve never had a potato explode on me. But…for safety, I do recommend piercing the potatoes.

Here’s a great article about piercing potatoes from the Rachael Ray Show. How Long to Bake a Potato in the oven? I like to bake potatoes at 4. It generally takes a large Russet potato about 4. And testing the potatoes is when I do pierce them with a fork.

Poke the potato with a fork to ensure that the potato is soft inside. What’s the Best Baked Potato Recipe? You’ll find that just below. Because of the flavor of the olive oil and salt, I’m happy just topping the baked potato with butter and a little bit of fresh parsley, but when I’m feelin’ crazy? Serve with sour cream, cheddar cheese, chives and bacon for the most delicious loaded baked potatoes. Our most popular potato side dish recipes: Easy Oven Roasted Potatoes. Rich and Creamy Mashed Potatoes.

Baking a potato in the oven does require a little more time than zapping it in the microwave. You can bake the potatoes directly on the oven rack. Potatoes baked in the oven taste much better than potatoes baked in the microwave. From the oven they develop a sort of crispy skin with a really fluffy center.

Oven Baked Cheesy Potatoes. Grilled Baked Potatoes. Buttery Crusted Baked Potatoes. Christmas Cheesy Potatoes. Spinach Mashed Potatoes. Serve these classic potatoes alongside our favorite corn dish for a delicious meal.

Wondering how restaurants get those perfectly baked potatoes? Here's the hints on how to make the best oven baked potatoes with salty, crispy skin.

Russet potatoes. 1/4cupolive oil. Preheat the oven to 4.

Wash and dry the potatoes. Pierce the potato 2- 3 times with a fork. Rub oil all over the potatoes. Rub salt all over the potatoes. Place the potatoes on a baking sheet and bake for about 4.

The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it. Serve with butter, cheese, chives, sour cream and all of your favorite toppings! Calories 4. 10. Calories from Fat 1. Total Carbohydrates 6.

Percent Daily Values are based on a 2.

The Perfect Baked Potato Recipe. Easy. 52 mins. Gluten- Free. My all- time favorite baked potato recipe — perfectly crispy and flavorful on the outside, soft and fluffy on the inside, and totally easy to make. Be sure to watch the step- by- step video below too! Ever since we arrived home from New Zealand, I have been making up for lost time with friends and family by scheduling about 1. Which has been awesome, and much- needed, because I miss my people so much when I’m away. But after being uber- social since arriving, after what was also an uber- social vacation, I realized it was also high time to recharge my introverted batteries.

So this weekend, I did just that. Roasting Almonds. I cleared pretty much all of my social schedule.

I stocked my fridge with all of my favorite ingredients. I settled in with my comfiest yoga clothes and new favorite candle. And I did blissfully nothing all weekend except three things: Snuggle and go for long walks with my pup. Binge- watch the entire new season of House Of Cards. Conquer the art of making the perfect baked potato. So since I can’t share Henry or the Ho. C spoilers with you, I thought I should probably tell you about this potato today.

Perfect Baked Potato Recipe 1- Minute Video. I’ll admit — baked potatoes aren’t something I usually crave. But after being a couch potato for two straight days, maybe they actually made some sense.

And after all of those dark and crazy plot twists with the Underwoods, I think that some comfort food (i. The only thing is that I’ve never been really satisfied with my homemade baked potatoes in the past. The skins have never been crispy enough. The insides aren’t always evenly cooked. And, I don’t know, I’ve always felt like they could be better. So I did what I do to solve every major problem in life: I googled it. And after some Very Serious Research, I did actually learn a few handy tips and methods that seemed intriguing.

So between episodes, I decided to play Ali’s American Test Kitchen and put a few of them to the test. And about 8 baked potatoes later, I’m happy to report that I have settled upon my favorite. Here it is! The first tip is probably the most obvious one — you’ve gotta go with Russets. Sweet potatoes, Yukon golds, red potatoes — I still love you all. But when you’re in the mood for a good, classic baked potato, it’s Russets all the way. The skins are nice and thick, which are great for crisping up in the oven.

The insides are super starchy, which make for an extra fluffy and sweet filling. And they’re also the cheapest spuds at the grocery store, which is extra- great for entertaining or a cheap dinner! To begin, preheat your oven to a toasty 4. F.  Then take a fork and give each spud a round of good pokes all over, so that you don’t have a potato bomb explode in the oven. Place the potatoes on a parchment or foil- covered baking sheet (see notes below, at the bottom of the recipe).

Or alternately, you can also just place the potatoes directly on the baking rack for extra- even cooking. But your oven will get covered with a sprinkle of salt and oil if you do this, which is why I prefer the cleanup- free baking sheet.)Bake the potatoes for about 3. Then comes the important part…At this point — about halfway through baking — the potato skins will be slightly dry and wrinkly. This is good!!!  It will help them be even crispier in the end. But we’ve gotta give them some oil to help finish the process. So grab a pastry brush and quickly brush some oil or melted butter all over the outside of each potato (top and bottom) until they are completely covered.

Then sprinkle some Kosher salt (and black pepper, if you’d like) on each potato to season the skin, and pop ’em back in the oven. Continue baking for 2. Cooking time will vary depending on the size of the potatoes. But I’d say on average they will take 4.

Once they’re ready, remove those puppies from the oven……then just make a nice cut down the middle of each potato and give the ends a little squeeze to open them. Meat Fondue Recipes. And behold, a perfectly crispy- on- the- outside, soft- and- fluffy- on- the- inside, and oh- so- delicious baked potato is now yours to enjoy. You can either go the simple route and just serve it with a pat of butter and some salt and pepper……or you can gussy it up with all of your favorite toppings. These are what I had on hand this weekend, but the sky’s the limit with what sounds good to you. Broccoli cheese?  Chili?

Guacamole?  Just plain??? You decide. All I’m saying is that you’ll be off to a very tasty start with this method. Enjoy!! Yield: 1 serving. The Perfect Baked Potato. Learn how to make the perfect baked potato with this step- by- step tutorial and recipe.

So easy and delicious! Total Time: 5. 2 mins. Prep Time: 2 mins. Cook Time: 5. 0 mins. Ingredients: 1 medium- to- large Russet potato, scrubbed clean of any dirtolive oil or melted butter. Kosher saltfreshly- cracked black pepper.

Directions: Heat oven to 4. F.  Line a baking sheet with parchment paper or aluminum foil.**Using a dinner fork or a small paring knife, poke the potato multiple times on all sides. Place the potato on the baking sheet. Bake for 2. 5 minutes, then remove from oven. Using a pastry brush, brush the outside of the potato with olive oil or melted butter until it is completely coated on all sides. Sprinkle the potato with a generous pinch of Kosher salt, and place the potato back on the baking sheet upside down so that it can cook evenly on both sides.

Return to oven and cook for an additional 2. Check for doneness by squeezing the potato (using an oven mitt since it’s a hot potato!). If the insides are nice and soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5- minute increments until the potato is done. Use a small paring knife to cut down the middle of the potato, and then give it a squeeze to open.

Serve immediately, with your desired toppings.*For super- even cooking, you can alternately cook the potato either directly on the oven racks. Or you can also place a small cooling rack directly on top of your baking sheet, and place the potato on that. For either of those methods, you can (obviously) skip the parchment paper or aluminum foil.**If using parchment paper, make sure your paper can tolerate 4. Reynolds brand only tolerates up to 4. You can also use aluminum foil.

All images and text ©Gimme Some Oven. If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook! This post contains affiliate links.