| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 5 min |
| Yield: | 1 serving |
Ingredients
- 1 russet potato
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Poke holes all around the potato with a corn-on-the-cob holder (or fork), then rub it with the olive oil and sprinkle with salt and pepper. Put a metal skewer through the center of the potato lengthwise, put the potato in the oven and position a baking sheet on the rack below to catch any drippings. Bake until the potato is cooked through, 1 to 1 1/2 hours.
- Serve immediately with desired toppings.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 314 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 603 mg |
Reviews
This turn out great every time but I just noticed in the video he uses butter and in this recipe it says olive oil so I will try it with butter next time.
I will never bake a potato any other way than this. I love the salty crispy potato skins especially when I make twice baked potatoes.
This is how I learned to make backed potatoes from my first (as ian 8 yr old) cookbook. 1955 Mary Alden’s Cookbook for Children out out by the Quaker Oats Company. Look it up on Ebay. Then look at the photo of the Index. It was called the “Bearded Baked Potato”. Good ideas never go out of fashion, 🙂
Simply the best baked potato I have ever made.
I use butter, otherwise the same. So good!!!
Perfect, which is exactly why I asked the experts. Thanks FN, you rock!
perfection and next day? Reheat, chop in chunks, parsley, and walls
My husband never gets excited about baked potatoes and certainly doesn’t eat the skin. He does now…
Cooked longer but still turned out good. Will cook what was indicated next time.
I have used this recipe for the best name potatoes for years. No foiled wrapped potatoes at my house.
Fluffy every time.,
Fluffy every time.,