Perfect Baked Potatoes
Perfect Baked Potatoes have crispy, salty skin, fluffy interior, and are ready in 1 hour
Equipment
- 1 Half Sheet sized sheet tray (or sturdy cookie sheet)
Ingredients
- 5 large baking potatoes
- 1 tablespoon olive oil
- coarse Kosher salt
Baked Potato Toppings
- Salt
- Pepper
- Butter
- Sour Cream
- Bacon, cooked crisp
- Shredded Cheddar Cheese
- Steamed Broccoli
- Salsa
- Turkey Chili
- Whatever you like!
Instructions
- Heat oven to 400 degrees. (Convection oven can also be set to 400 degrees.)
- Wash and scrub with water, one potato per person. Pat dry with paper towel. Set evenly spaced on sheet tray.
- I ALWAYS add two extra potatoes to the mix. Use the leftover baked potatoes reheated the next day. Or chop them into one inch cubes and fry as breakfast potatoes, as part of a hash, or for dinner - see recipe in notes below.
- Use a fork to pierce potato skins a few times each potato.
- Brush each pierced potato with olive oil.
- Sprinkle each potato with coarse Kosher salt.
- Bake in 400 degree oven for 1 hour. Check thickest potato for doneness with a fork. Fork should easily pierce potato.
- To serve, split potato down the center and push ends toward the center.
- Serve with toppings of your choice. Enjoy!
Fried Breakfast Potatoes
- Use leftover Perfect Baked Potatoes to make crispy breakfast potatoes.
- Cut potatoes into 1 inch cubes. Heat olive oil and butter in large skillet. Add chopped onion, if desired. Add potatoes and cook until golden and crispy. Season with salt and pepper. Enjoy!