Perfect Baked Potatoes (Oven or Microwave and Oven)
Baked potatoes are so fabulously versatile. They make an equally good side dish dressed simply with butter or sour cream and chives or main dish topped with practically anything you like. I prefer cooking them in the oven from start to finish, but if you don't have the time, you can start them in the microwave and finish them in the oven, too.
Ingredients
- 6 russet potatoes also called Idaho potatoes
- 1 tablespoon safflower oil
- Fine sea salt
Instructions
Oven method (preferred)
- Preheat oven to 400°F. Place a rack in the center and a rack at the bottom with a rimmed baking sheet (lined with foil or parchment if you like, for easier cleanup) to catch any drips.
- Scrub potatoes clean and dry them well. Poke shallow holes all around each potato with the tines of a fork to let some steam escape during baking.
- Rub each potato with a little bit of oil and sprinkle with salt.
- Place potatoes directly onto middle oven rack and bake until very tender throughout. Baking time will vary with the size of your potatoes, but should be around an hour for medium-sized potatoes.
- Potatoes are done when they yield easily to a fork or give readily when you squeeze them.
Microwave + oven method (quicker, best for 1 to 4 potatoes)
- Preheat oven to 450°F. Place a rack in the center and a rack at the bottom with a rimmed baking sheet (lined with foil or parchment if you like, for easier cleanup) to catch any drips.
- Scrub potatoes clean and dry them well. Poke shallow holes all around each potato with the tines of a fork to let some steam escape during cooking.
- Place potatoes in microwave. For 1-2 potatoes, cook on high for 6 minutes. For 3-4 potatoes, cook on high for 12 minutes.
- Carefully rub each hot potato with a little bit of oil and sprinkle with salt.
- Place potatoes directly onto middle oven rack and back until crisp outside and very tender inside, about 20 minutes depending on size.
- Potatoes are done when they yield easily to a fork or give readily when you squeeze them.
To serve baked potatoes
- Cut a slit lengthwise across the middle 2/3 of each potato. Squeeze potato in and up from both ends. Top with butter or sour cream, chopped chives, and a sprinkle of flaky sea salt — or whatever you like. The sky's the limit.
Video
Notes
- Russet or Idaho potatoes are starchy varieties, and that's what you want for this recipe. Starchy potatoes will give you the crisp outsides and fluffy, tender insides that make great baked potatoes. Potatoes are often part of the "dirty dozen," meaning conventionally grown potatoes tend to have a very high pesticide concentration. Since you don't peel baked potatoes, it's a good idea to buy organic potatoes if you can.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- Fine sea salt is my go-to for most purposes, including this one. It tastes great and is small enough to distribute well.
- Baked potatoes are so hands-off that I usually make them shortly before serving. But if you want to make a bigger batch ahead of time, or you end up with leftovers, it's fine to reheat them, either in the oven or the microwave. You can pop them into the oven at virtually any temperature and pull them out when heated through. When reheating in the microwave, I like to cut them in half first and mash up the interiors a little bit with a fork so them reheat more evenly.
Nutrition
Calories: 208kcal | Carbohydrates: 38.5g | Protein: 4.6g | Fat: 4.7g | Fiber: 2.8g