A lot of people try to make baked potatoes and they fail. A baked potato should have a super crispy exterior with an interior that is super creamy without the addition of dairy. With this recipe, that’s exactly what you’re going to get.
Ingredients
- 2 1/2 pounds of russet or Idaho potatoes
- Olive oil
- Flaked sea salt to taste
- Ground black pepper to taste
- Optional toppings: unsalted butter, chives, scallions, cheddar cheese, or sour cream.
Recipe
- Start by preheating your oven to 375 F.
- Then, clean the potatoes very well with a potato scrubber if you have one.
- Take a fork and use it to prick holes all over the potatoes. This will help steam escape so the potatoes don’t make a mess in the oven.
- Rub olive oil all over the potatoes, just enough to make the skin shine.
- Then, season the whole potato with salt and pepper to your taste. You can also rub off some salt before serving if you don’t want it too salty, but generously salt at the beginning just in case.
- Bake on an oven rack without wrapping in tin foil 60-75 minutes or longer, so the skin is super crisp but the insides become silky smooth almost like mashed potatoes.
- Serve with optional toppings or by itself and enjoy!
