Outline
- Title: Baked Potato Recipe
- Short Intro Paragraph (1 sentence with focus keyword, under 100 words)
- Full Recipe Introduction (what it is, why unique/seasonal/healthy, personal context)
- H2: Why You’ll Love This Recipe (6–10 benefit-driven bullets)
- H2: Ingredients (exact measurements, substitutions, prepping tips)
- Image Tag
- H2: Directions (numbered steps with inline tips)
- H2: Servings & Timing (yield, prep time, cook time, total time)
- H2: Variations (4–6 one-sentence creative twists)
- H2: Storage & Reheating (how to store, shelf life, reheating, make-ahead)
- H2: Notes (personal testing tips, texture/flavor tweaks)
- H2: FAQs (6–8 questions with brief answers)
- H2: Conclusion (2–3 sentences, recap + friendly CTA)
Baked Potato Recipe
Baked Potato Recipe: a simple, delicious comfort food side dish that yields fluffy centers and crispy skins, crowned with cheese, butter, sour cream, and fresh chives.
Let me tell you why this classic oven-baked favorite has been a weekday hero in my kitchen for years. Russet potatoes, gently scrubbed and seasoned, bake to pillowy perfection, making them a healthy pick—low in fat, high in potassium and fiber. You know what? They’re vegetarian friendly and customizable, so they work for busy moms, college students, or anyone craving a hearty side dish. Inspired by Sunday dinners at Grandma’s house, I’ve tweaked this recipe for extra crispiness and mind-blowing flavor.
Why You’ll Love This Recipe
- Ready with just a handful of pantry staples—potatoes, butter, cheese, sour cream, chives.
- Perfectly fluffy inside and golden-crisp outside every single time.
- Totally vegetarian and easy to adapt for vegan or gluten-free diets.
- Hands-off baking frees you up to prep main dishes or relax with a cup of tea.
- Loaded with protein and calcium when you add cheese and Greek yogurt.
- Crowd-pleasing side dish for weeknight meals, potlucks, or game-day snacks.
- Prep ahead: bake potatoes in the morning and reheat at dinner—stress free.
- Uses the oven you already have—no special equipment needed.
Ingredients
- 4 large Russet potatoes (about 8 ounces each; choose firm, evenly sized spuds)
- 2 tablespoons olive oil (or melted butter—Kerrygold adds rich flavor)
- 1 teaspoon kosher salt (plus extra for sprinkling)
- ½ teaspoon black pepper (freshly ground)
- 4 tablespoons unsalted butter (room temperature for easy spreading)
- ½ cup shredded sharp cheddar cheese (or Monterey Jack for milder taste)
- ½ cup sour cream (full-fat or Greek yogurt for creaminess)
- 2 tablespoons chopped fresh chives (plus extra for garnish)
- Optional toppings: crispy bacon bits, steamed broccoli florets, chili (for hearty flair)
Tip: Give each potato a quick rinse under cool water and scrub to remove any grit—no peeler needed. Pick starchy potatoes like Russets for the fluffiest interiors.
Directions
- Preheat your oven to 425°F and line a baking sheet with foil for easy cleanup.
- Scrub each potato, then pat dry. Use a fork to poke 6–8 holes in the skin—this lets steam escape and prevents bursting.
- Rub potatoes all over with olive oil, then sprinkle with salt and pepper. The oil helps the jackets get crackly.
- Place potatoes on the sheet, spacing them evenly. Bake on the middle rack for 50–60 minutes, until skins feel crisp and a knife slides into the center with little resistance.
- Remove from oven and let rest 5 minutes. This brief rest firms up the flesh so toppings don’t sink in.
- Slice each potato lengthwise, gently pushing the ends toward each other to open the spud. Fluff the center with a fork.
- Top each with 1 tablespoon butter, 2 tablespoons shredded cheese, a dollop of sour cream, and a sprinkle of chives. Serve immediately.
Chef’s tip: For extra-crisp skins, skip the foil and bake potatoes directly on the oven rack—just place a tray below to catch crumbs.
Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes
Bake Time: 50–60 minutes
Rest Time: 5 minutes
Total Time: about 1 hour 15 minutes
Variations
- Chili Cheese: Stir ½ cup leftover chili into the potato before adding cheese for a one-pot meal.
- Broccoli & Cheddar: Top with steamed broccoli florets and mild cheddar for a veggie boost.
- Mediterranean Twist: Swap butter for olive oil, garnish with feta, olives, and chopped parsley.
- Vegan Style: Use dairy-free margarine, vegan cheddar, and unsweetened coconut yogurt.
- Mini Potato Bites: Halve baby potatoes, roast at 400°F for 30 minutes, then load toppings for bite-sized fun.
Storage & Reheating
Refrigerator: Store baked potatoes tightly wrapped in foil or in an airtight container for up to 3 days.
Freezer: Wrap cooled potatoes in plastic wrap, then foil; freeze for up to 2 months. Thaw overnight in the fridge.
Reheat:
- Oven (preferred): Reheat at 375°F for 15–20 minutes, skin wrapped in foil to avoid drying.
- Microwave: Warm on high for 2–3 minutes, flipping halfway through—skins will be soft but insides stay fluffy.
Make-ahead advice: Bake potatoes in the morning; let cool, then stash in the fridge. Finish with toppings just before serving.
Notes
I’ve learned that leaving the jackets unwrapped yields the crispiest texture—foil steams them, which softens the skin. Also, letting baked potatoes rest brightens their flavors; I call that the “golden pause.” If your oven runs cool, increase temperature by 10°F and add 5 extra minutes—every appliance is a little different.
FAQs
Q: Can I microwave these instead of oven-baking?
A: Yes—microwave on high for 8–10 minutes (flipping halfway), then crisp under the broiler for 2 minutes if you like a crunch.
Q: How do I know when potatoes are fully cooked?
A: Insert a fork or skewer; it should slide in easily without resistance.
Q: Are baked potatoes healthy?
A: Potatoes offer vitamin C, fiber, and potassium; topping with Greek yogurt and minimal butter keeps them on the lighter side.
Q: Can I use sweet potatoes?
A: Absolutely—adjust bake time to 45–55 minutes, and top with cinnamon-maple butter for a cozy twist.
Q: What’s the best way to keep skins crispy?
A: Skip foil, rub with oil, and bake directly on the rack—don’t wrap until after reheating.
Q: How do I meal-prep these for lunch?
A: Bake on Sunday, store in the fridge, then quickly reheat or enjoy cold with cottage cheese and salsa.
Q: Can I freeze leftover potatoes?
A: Yes—cool completely, wrap tightly, and freeze up to 2 months; thaw overnight, then reheat.
Conclusion
This Baked Potato Recipe is the ultimate comfort food companion—simple, healthy, and endlessly customizable. Give it a whirl tonight, leave a comment with your favorite topping, and don’t forget to explore my Loaded Mashed Potato Bowls for more spud inspiration!
Baked Potato Recipe
Ingredients
- 4 large Russet potatoes choose firm, evenly sized spuds, scrubbed
- 2 tablespoons Olive oil or melted butter for rich flavor
- 1 teaspoon Kosher salt plus extra for sprinkling
- 1/2 teaspoon Black pepper freshly ground
- 4 tablespoons Unsalted butter room temperature for easy spreading
- 1/2 cup Shredded sharp cheddar cheese or Monterey Jack cheese
- 1/2 cup Sour cream full-fat or Greek yogurt for creaminess
- 2 tablespoons Chopped fresh chives plus extra for garnish
Instructions
- Preheat your oven to 425°F and line a baking sheet with foil for easy cleanup.
- Scrub each potato, pat dry, poke holes in the skin, rub with olive oil, sprinkle with salt and pepper.
- Bake the potatoes on the middle rack for 50–60 minutes until skins are crisp and centers are soft.
- Let the potatoes rest, slice each lengthwise, fluff the center, top with butter, cheese, sour cream, and chives.
