When it came to my first recipe drop, there was no other choice but my (self proclaimed) world famous baked potato. This ain’t your mama’s bp done in …
The Best Baked Potato
This foolproof baked potato delivers a crispy, salty skin and fluffy interior without the need for poking holes, resulting in an irresistibly addictive side dish that's perfect topped simply with butter and sour cream.
Ingredients
- 2 medium russet potatoes
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 4 tbsp butter
- 4 tbsp sour cream
- to taste black pepper
- to taste salt
Instructions
- Preheat your oven to 450°F using the convection bake setting if available.
- Rinse 2 medium russet potatoes under cold water and pat them completely dry with a paper towel.
- Drizzle the potatoes with 1 tablespoon of olive oil per potato and rub it evenly over each one to coat thoroughly.
- Generously coat each potato with kosher salt, covering every inch for maximum crispiness.
- Place the potatoes directly on the top oven rack and bake for 1 hour and 15 minutes, or until the skins are to your desired crispy.
- Remove from the oven, then slice each potato open lengthwise.
- Fluff the insides with a fork and serve immediately with toppings such as butter, sour cream, salt, and pepper to taste.
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