Baked Potato Recipe
This baked potato recipe is made with 3 ingredients: Russet potatoes, salt, and oil. Bakes with crispy skin and fluffy inside.
Servings: 3 potatoes
Calories: 239kcal
Equipment
Ingredients
- 3 russet potatoes medium
- 6 tsp oil
- kosher salt to taste
Instructions
- Preheat oven to 450 degrees.
- Begin by scrubbing your russet potatoes, getting rid of debris and dirt then pat dry.
- Next prick each potato all over with a fork making sure to pierce the inside.
- Rub down each potato with 2 teaspoons of oil or use the olive oil spray to evenly coat the potatoes.
- Sprinkle each potato liberally with salt.
- Add each potato to a wire rack inside of a baking pan then place in the oven for 50-70 minutes or until you can easily push through the surface of the potato into the flesh with no resistance. You can even squeeze it with mitted hands and if it gives easily, it’s ready to eat!
- Cool for 10 minutes then serve them up!
Notes
How to Store & Rehat Baked Potatoes
- Fridge: Let the potatoes cool completely, then wrap them in foil or pop them in an airtight container. They will keep in the fridge for up to 4 days.
- Freezer: Wrap each cooled potato tightly in foil, then place in a freezer bag. They will last about 2 to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: For the best texture, reheat in the oven at 350°F for 15-20 minutes until warmed through. You can also use the microwave! Slice it open and cover with a damp paper towel to help keep it from drying out.
Nutrition
Calories: 239kcal | Carbohydrates: 38g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg