2 russet potatoes
2 teaspoons olive oil
2 teaspoons olive oil
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil.
Rub the potato with olive oil and sprinkle with salt. Place on baking sheet. Roast the potato whole - don't poke holes in it. (this traps the steam inside and makes it fluffy)
Bake until soft; 45-60 minutes.
Serve with butter, sour cream, chives - toppings of your choice.
I used to always rub my potatoes with oil before roasting them in the oven, but I never salted them. I admit, I almost always microwave them now, but I still do rub them with oil first.
ReplyDeleteI haven't baked a potato in the oven for a long time. We use to wrap them up in foil. So now you just put oil! It is to hot to have the oven on now.
ReplyDeleteI usually 'bake' my potatoes in the microwave too but last time I did it in the oven. They are much better this way and yours look very yummy.
ReplyDeleteOne of my favorite side dishes. I prefer potatoes baked, anytime.
ReplyDeletePotatoes are delicious made this way!
ReplyDeleteHave you ever made mashed baked potatoes?
Baking the potatoes in the oven, then mashing them with half and half, butter, and salt and pepper?
It requires more work, for certain, but it's worth it!
Yum!
Smiles :)
~K.
Agree Mari. I made some smashed potatoes the other niight and they shure were good.
ReplyDeleteThis is my favorite way to cook baked potatoes although the microwave is sooooo much faster!
ReplyDeleteWell, I have microwaved potatoes for years. My daughter said she rubs the potato with olive oil, sprinkles with kosher salt then bakes them in the oven. I tried it and oh my goodness! There is no comparison! I'll be using the oven method from now on. Your potato looks delicious. I could eat a baked potato most anytime.
ReplyDeleteI've went back to doing them in the oven awhile ago but not done the oil and salt. I always poke them because I know somebody whose potato exploded in the oven. But if others don't and it works, I'll try it. I always use Idaho. Does russet make a big difference?
ReplyDeleteI've always poked mine too, but the article which had this recipe in said not to, because it keeps the moisture in. So far no exploding potatoes for me. 🙂
ReplyDeleteI always use Idaho too.
Interesting about not poking holes! Thanks for the hint and the recipe!
ReplyDeleteI have never made a baked potato in the microwave! We rarely use it other than to defrost or warm up something. I love baked potatoes and often rub them with butter but olive oil would be much healthier. Never salted them though but will try it.
ReplyDeleteOnly way I make a baked potato - yum
ReplyDeleteI did this last Christmas when we had a big family party (remember those days?) and we decided have a baked potato bar. They were SO GOOD with a range of toppings and other sides. We used really big potatoes. Easy and delicious! xoxo
ReplyDeleteI've always rubbed my potatoes with oil and sea salt but thought you had to poke holes so they don't explode? But I wrap mine in foil - so by putting on a tray must make the difference? I'll have to try that trick. 😉
ReplyDelete