Baked Potato
Ingredient List
| Ingredient |
Quantity |
Units |
| Large Russet Potato |
2 |
Each |
| Salt |
|
|
| Pepper |
|
|
| Butter |
4 |
Tablespoon |
Ingredient List - Optional
| Ingredient |
Quantity |
Units |
| Cheddar Cheese |
1/4 |
Cup |
| Sour Cream |
2 |
Tablespoon |
| Bacon |
2 |
Slice |
| Chives |
|
|
Cooking Time:
Total Time: 60 - 90 Minutes
Prep Time: 5 Minutes
Cook time: 45 - 90 Minutes
Tools and Equipment:
Instant Read Thermometer
Servings:
2
Notes:
Avoid using tin foil to create a crispy potato skin.
Use an instant read thermometer to reach the correct temp (208 - 211).
Notes: At higher elevations, water will boil at a lower temp and increase the cooking time.
Instructions
Step 1: Prep
Preheat oven to 400 degrees.
Prep a sheet pan by lining with aluminum foil.
Rinse and dry potatoes.
Prep potato by piercing all over with a fork, at least 10 times per side.
Place potato on sheet pan and rub all over with oil and salt.
Add a wire rack to sheet pan.
Place potato on wire rack.
Step 2: Roast
Place sheet pan in oven.
Roast at 400 for 45.
Step 3: Check Temp
After 45 minutes of roasting, check internal temperature using an instant read thermometer.
Internal temperature should reach 208 - 211 degrees fahrenheit.
Check internal temperature every 5 minutes.
Large potatoes may take up to 90 minutes.
Step 4: Garnish
Remove potatoes from oven.
Using a knife, make 1 slice along the top, lengthwise, roughly 1/4 of the way through the potatoes.
Slice the opposite direction, again roughly 1/4 of the way through the potatoes.
Squeeze slihglty to open the tops.
Add butter into each potato, roughly 2 tablespoons per large potato.
Season potatoes with salt and pepper.
Optional Step: Add additional toppings:
- Grated Cheese
- Sour Cream
- Bacon Pieces
- Sliced Chives
Recipe inspired by: