Sometimes I find that it can be pretty difficult to find a “time and temperature” recipe for something that is rather basic – like oven baked potatoes. Baked potatoes are a stick-it-in-the-oven-and-walk-away side dish that are amazingly delicious when done right – light and fluffy on the inside and crispy and salty on the outside.
Everyone knows the main purpose of baked potatoes, however, is to be a vehicle for butter, sour cream, cheese, and bacon!
The process here is pretty simple so here are some tips:
- Salt the potatoes while they’re still wet from washing instead of using oil on the outside.
- For a crispier skin, place the potatoes directly on the oven rack – no need for a pan.
- Large Baking Potatoes (buy them loose and not in bags/already wrapped)
- Sea Salt or Kosher Salt
- Butter, Sour Cream, Bacon, Shredded Cheese, Green Onions for topping
- Preheat Oven to 400° or Convection Oven to 375°
- Wash potatoes under cool tap water
- While still wet, sprinkle liberally with salt
- Poke holes in the potatoes with a fork
- Place directly on the rack of the oven
- Cook for 1.5 hours
If potatoes aren’t your thing, try scooping out the innards and enjoy the seasoned, crispy skins with your favorite toppings!
I haven’t really had much luck with freezing potatoes but since there’s not really much prep work involved, I generally buy them fresh when I do my weekly shopping trip.
- Potatoes and lettuce are the two most popular fresh vegetables in the U.S.
- The average American eats approximately 126 pounds of potatoes each year.