| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 1 potato per person |
Ingredients
- 1 large russet potato (If it looks like Mr. Potato Head®, you’ve got the right one.)
- Canola oil to coat
- Kosher salt
- Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions
Instructions
- Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.
Nutrition Facts
| Calories | 325 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 262 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 64 grams |
| Protein | 7 grams |
| Sugar | 3 grams |
Reviews
The softness of the inside is perfect and the taste of the skin is spot on!
I use this method every time I bake potatoes. The potatoes look impressive when served and are so delicious, they really doesn’t need a lot of toppings.
I absolutely love this recipe! I won’t make baked potatoes any other way again, thanks Alton!
This recipe works every time. It makes really good fluffy baked potatoes! Thank you, AB!
This is the way we have baked our potatoes for several years & won’t stray from it! Use this method for the perfect baked potatoes every single time!
Comes out great every time!
So simple to make and delicious every time!
Best baked potato I’ve ever eaten. Bravo!
Been using this recipe for years. I use coarse grind kosher salt, a little extra crunch. Fabulous. Who knew it could be so easy to make a superb baked potato. So humble, yet so elegant.
Best baked potato ever