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Course: Sides & Salads
Keyword: Gluten-Free, Sides, The Baked Potato, Weeknight Dinner

The Baked Potato

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 4 servings
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  • 4 large russet potatos, approximately 14 ounces each
  • 1 tablespoon Canola oil
  • 2 teaspoons Kosher salt
  • Optional toppings, such as butter, sour cream, shredded cheddar cheese, and/or scallions
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 4 servings

Procedure

  • Position oven racks in the middle and bottom third of the oven and heat to 350ºF. Line the half sheet pan with aluminum foil and set aside.
  • Wash the potatoes thoroughly with a stiff scrubbing brush under cold running water. Dry the potatoes thoroughly with a kitchen towel. Using a fork, poke 8 to 12 holes all over each spud so that moisture can escape while cooking. Place the potatoes in the bowl and coat well with the oil. Sprinkle with the kosher salt and place the potatoes directly on the middle rack of the oven. Place the half sheet pan lined with aluminum foil on the rack in the bottom third of the oven to catch any drips. Bake until the skin feels crisp but the flesh feels soft and the interior of the potato has reached between 205 and 210ºF, about 1 hour.
  • Remove the potatoes from the oven with oven mitts. Using the fork, create a dotted line from end to end on the top of each potato and crack the spud open by squeezing the ends towards one another; watch out for the steam. Serve immediately.
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