Baked Potato
Description:
A classic baked potato is a simple yet satisfying dish that features a crisp, golden skin with a soft, fluffy interior. Whether served as a side dish or topped with hearty fixings for a full meal, baked potatoes are versatile, budget-friendly, and always comforting. Perfect for any day of the week, they’re best when slow-baked in the oven for that perfect texture.
Ingredients for Baked Potato
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4 large russet potatoes
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2 tbsp olive oil or melted butter
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1 tsp sea salt
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Optional toppings: sour cream, shredded cheese, chives, bacon bits, butter, black pepper
Instructions:
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Preheat oven: to 200°C (400°F).
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Wash and dry potatoes: Scrub each potato thoroughly to remove dirt, then pat dry.
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Pierce and oil: Prick each potato a few times with a fork to allow steam to escape. Rub with olive oil or butter, then sprinkle with sea salt.
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Bake: Place potatoes directly on the oven rack (or a baking sheet) and bake for 50–60 minutes, or until the skin is crispy and a fork easily pierces through the center.
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Serve: Slice open and fluff the inside with a fork. Add your favorite toppings and enjoy hot.
Notes:
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Russet potatoes are ideal due to their starchy interior and thick skin.
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For extra crispy skin, avoid wrapping the potatoes in foil.
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You can microwave for 5–8 minutes to speed up cooking, but the oven method yields the best texture.
Tips:
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To test doneness, gently squeeze the potato using an oven mitt; it should give slightly and feel tender inside.
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Pre-salting the skin enhances flavor and helps it crisp up.
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Make ahead: Baked potatoes can be reheated in the oven at 180°C (350°F) for 15–20 minutes.
Servings:
Serves 4
(1 potato per person)
Nutritional Info (per serving, plain):
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Calories: 160
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Carbohydrates: 37g
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Protein: 4g
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Fat: 0g
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Fiber: 4g
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Sodium: 10mg
Note: Toppings will add additional calories and fat.
Benefits:
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High in fiber and complex carbs for sustained energy
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Naturally gluten-free and low in fat
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Source of vitamin C, potassium, and B6
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Great base for customizing with healthy or indulgent toppings
Q&A:
Q: Can I use other types of potatoes?
A: Yes, but russets provide the best fluffy interior and crispy skin. Yukon Golds are creamier but less crisp.
Q: How do I store leftovers?
A: Store baked potatoes in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Q: Can I freeze baked potatoes?
A: Yes, wrap individually in foil and freeze for up to 3 months. Thaw before reheating.
Q: Are baked potatoes healthy?
A: On their own, yes! They’re packed with nutrients and fiber. Watch toppings if you’re limiting fat or calories.
Q: What are good topping ideas?
A: Try Greek yogurt, salsa, sautéed veggies, shredded chicken, cottage cheese, or chili for healthier options.
