Baked Potato
This recipe is adapted from Alton’s Brown’s “The Baked Potato”. It is an excellent recipe and makes a great side dish or a simple lunch.
What you’ll Need to Make A Baked Potato
How to Make a Baked Potato
Method:
Preheat the oven to 350F with a rack positioned in the middle. You may position a second rack below the first to catch any dripping although if you follow the step below, you should not need it. If you are only making one or two potatoes, a countertop toaster oven works just fine.
Start with a firm russet potato. Thoroughly wash and scrub it to remove all the dirt, especially if you like to eat the skin. Pat dry. Using a fork, prick the potato all over. About 8 pricks should do it. Pour the oil in a small glass bowl. Dip a wide pastry brush in the oil and brush the potato all over. Sprinkle with salt.
Place the potato directly on the rack and bake for one hour.
Remove from oven and garnish as desired.
Instructions
- Preheat the oven to 350F with a rack positioned in the center of the oven.
- Start with a russet potato. Wash thoroughly and scrub to remove all the dirt, especially if you like to eat the skin. Pat dry.
- Use a fork to prick all over. About 8 uniformly distributed pricks should do it.
- Pour one teaspoon of oil into a small bowl. Dip a wide pastry brush into the oil and brush the potato all over. This will help crisp the skin and retain the moisture in the potato.
- Sprinkle all over with Kosher salt.
- Place the potato directly on the center rack of the oven and bake for 1 hour.
- Garnish as desired.
Notes
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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