Let's talk about baked potatoes for a second. In my opinion, this simple food has been ignored. They are cheap, easy to make and can be replaced If Many different meals. But there is more to make one Good Baked potato rather than just put the potato in a hot oven. So today I am going to share my simple baked potato recipe, as well as some fun topping ideas so that you can turn your potatoes into the main dish decorated with a simple side.
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“I am still learning the basics of cookie and how simple this recipe is and just appreciate how satisfying his taste with butter and steak seasoning. Thanks!”
BN
Simple recipe for roasted potatoes
There are ten million different ways to baking potatoes, but here I have a simple, effortful and true method for perfect baked potatoes. I start by giving the potatoes a good scrub and drying them, which helps the skin to be crisp instead of changing the skin. Some of the poles with a fork will protect it from steam so they do not break in the oven. Then I rub them with oil and sprinkle them with salt, which prevents the skin from drying and just add the right crunch and taste.
And yes, you've read it… I don't use foil. M Don't like Foil method. When it is oil, salty and baked, I love how the skin gets satisfactory snap. The foil makes the skin very soft for my taste, and I am about that crisp, vessel bite. It makes all the differences.
How to make baked potatoes
- 4 Russet potatoes (Each LB. E, $ 1.56)
- 1 Tbsp Cooking oil ($ 0.04)
- 1 Pinch Salt ($ 0.02)
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Heat the oven on 400f. Wash the potatoes well, then dry them with a towel. Use a fork to pierce each potato several times.
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Remove the cooking oil on the potatoes, then use your hands for the oil until each potato is fully coated. Put the potatoes on a baking sheet (you can apply a baking sheet in a parchment or foil for easy cleanup if you want). Potato season with pinch of salt.
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In the preheated oven, bake the potatoes for about 45 minutes or the potatoes with a cut can not easily peel. The total baking time will depend on the size of your potatoes.
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Carefully cut the potatoes, flop the inside and add your favorite toppings!
We see how it is Calculate the recipe costs here??
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Baking sheet
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Parchment
Service: 1ServingCalories: 199KcelCarbohydrates: 38GProtein: 5GFat: 4GSodium: 20MillilgramFiber: 3G
Read our full
At nutrition disconnection.
How to make baked potatoes step-by-step photos
Collect all your ingredients and heat your oven at 400f.
Prepare the potatoes: As they grow underground, wash 4 rusy potatoes well and wash the factory can also leave some remaining dirt. Dry the potatoes well So the skins make a nice crisp in the oven. Bake the steam to bake the potatoes several times, allow evaporation.
Potato season: Add all the oil to each potato (a total of 1 tbsp), then pinch of each potato salt. Salt helps to taste the skin and helps them slightly crisp.
Note: I like to put potatoes on the baking sheet for easy transfer in the oven and out. I also apply a baking sheet with parchment paper for easy cleaups.
Bake: Now bake the potatoes for 45 minutes or bake until all the way is soft. I love to test for a donation by giving potatoes a fork. The in the center of the potato should be easily moved without resistance.
Service: Open the slices potatoes, fluff the inner on the slices, and add a little salt and pepper and your favorite seasonings or toppings! Painted here with butter.
- Stick with 400f. This is my temperature. It is hot to cook the potatoes that the skin is not drying or overcuting the outside. Lower temples take the baking time out and the upper people can quickly crush the outside before the inside is formed. 400fF hits a sweet spot for me every time.
- Adjust the time based on the size. One pound of potato usually takes about 45 minutes, while baked on 400º requires a pound of 60 minutes for about 60 minutes.
- Donation test. Just don't rely on the clock! I pierce the cut in the center of my baked potatoes to check if it is done. When the potato is completely cooked, it should be easily moved without resistance.
- Use Russet potatoes. I am the team of the team for baked potatoes. Raset potato meat is nice and fluffy when baked compared to candle varieties like Yukon gold or red potatoes. I also liked the rasket potato skin a little (when I am cooked as shown here). Plus, rusate potatoes come in large size for the same area!
Baked potato topping ideas:
My favorite part about baked potatoes is that they are completely empty slates and can be replaced in many different meals! There is a great way to use the remaining possibilities and ends in your fridge, so be creative! Here are some of my favorite combo:
- Broccoli, chair and ranch
- Pizza sauce, Mozrela, Pepperoni
- Chickens, Buffalo sauceChader
- Sour cream, salted pork, green onion, chader (aka a 'loaded' topping)
- Black beans, Chaders, BBQ sauce, green onion
- Chicken, Chader, Ranch
- ChiliChader, green onion
- Homemade dance cheese sauceChicken, jalalyposis
- Salasa, Chander, Sour cream
- BBQ beans and greens
- Pesto, tomato, mozarella
- Ham, the green bell pepper, the cheeks
- Tona May
- Louisian style of red soybean
Storage and rehatiting
Let your baked potatoes cool completely, then place them in airtight containers in the fridge for 3-4 days. To re-heat, pop about them in about 15-20 minutes or heated to 350ºF oven. You can also make them microwave for two minutes, but the skin will not be crisp. For excellent textures, the oven method is the cost of extra time.
Our simple baked potato recipe was originally published on 5/14/2020?? It was repeated again, re -worked and re -published to be better than before 6/10/25??