Choose Russet, Idaho, Long White, or other baking potatoes for the best results, and scrub well to remove dirt and imperfections.
- 4 to 6 large baking potatoes
- 2 to 3 teaspoons olive oil
- coarse salt, optional
- Heat the oven to 350°.
- Scrub the potatoes under running water to remove dirt; use a small sharp knife to remove imperfections such as cuts or small bruises.
- Use a skewer or sharp fork to prick each potato deeply in several places. This allows steam to escape while the potatoes are baking.
- Rub each of the potatoes lightly with olive oil and, if desired, sprinkle with or roll in coarse salt.
- Place the potatoes directly on an oven rack in the center of the oven. Bake for 60 to 70 minutes, or until the potatoes are tender and a fork will easily pierce the largest potato when inserted into the center.
- Remove to serving plate or individual plates and make a shallow cut down the center of each potato. Peel back a little of the skin on each and fluff a little of the potato with a fork. Serve with butter and sour cream, along with a sprinkling of herbs or bacon, if desired.
Serves 4 to 6.
Make-Ahead Baked Stuffed Potatoes
These potatoes are prepared a day in advance, then they're baked the second time just before serving. These are delicious with grilled steaks or a pork chop meal.
Twice Baked Potatoes With Sour Cream and Chives
Another delicious take on baked potatoes, these ones are baked, mashed with sour cream, butter, and chives, then baked again before serving.
Twice Baked Potatoes with Mushrooms
These potatoes are baked then mashed and restuffed with buttery sauteed mushrooms and snipped chives.
Whole Baked Sweet Potatoes
Whole sweet potatoes are baked to perfection then sprinkled with spices and topped with butter. This is a great way to enjoy sweet potatoes.