The Perfect Baked Potato Recipes

Steps:

• Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Steps:

• Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

Steps:

• With a fork or knife, pierce potatoes 2 or 3 times. Rub with oil and roll in salt. Place on baking sheet; but do not wrap in foil. Bake at 450 degrees until tender when pierced with a fork, 55 to 60 minutes.

Steps:

• Preheat oven to 425 degrees Fahrenheit. Pierce potatoes a few times with a fork. Place oil in a small bowl. Place salt in another small bowl (if using). Place one potato at a time into oil bowl, and roll potato around in oil.
• Shake off excess oil (and if using salt, then after shaking off excess oil, roll in salt bowl). Wrap tightly in heavy duty aluminum foil. Repeat with remaining potatoes.
• Place the potatoes on a baking sheet so the oil will not drip down into oven. Bake for 45 minutes to one hour until a fork inserted will not lift potato off the baking sheet.
• Slice still-wrapped potatoes lengthwise with a knife; pinch open from long sides to create a 'boat' to fill with your favorite toppings.
• Notes: If baking potatoes with another item in the oven, this guide will help the adjustments. Using a meat thermometer, potatoes are done when the internal temperature reaches 210-220 degrees F. If you do not have a meat thermometer, then use this as a guide: for medium sized potatoes: 45 minutes at 450°F 60 minutes at 400°F 75 minutes at 375°F 90 minutes at 350°F.

Steps:

• Preheat oven to 300°F.
• Clean potato and pierce the skin several times.
• Rub the skin with olive oil, then with salt.
• Place in preheated oven and bake for 90 minutes.
• Slice down the middle and serve with butter, sour cream, chives, etc.

Steps:

• Heat oven to 350°F and position racks in top and bottom thirds.
• Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
• Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
• Place in a bowl and coat lightly with oil.
• Sprinkle with kosher salt and place potato directly on rack in middle of oven.
• Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
• Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.
• It will pop right open.
• But watch out, there will be some steam.
• NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Steps:

• FLAVORED OIL: In a small bowl, whisk together olive oil, liquid smoke and garlic. Set aside.
• SEASONING MIX: In a small dish mix kosher salt, garlic powder and black pepper. Set aside.
• Wash, scrub and dry potatoes well. With a sharp paring knife, cut out a nice wedge from the potato's middle. Remove the wedge and place 1 teaspoon of butter in the hollow. Sprinkle with seasoning mix. Replace the wedge pressing down gently.
• Place each potato on its own sheet of foil. Rub the potato with the olive oil mixture making sure to get some of the crushed garlic on the potato. Sprinkle with additional seasoning mix and roll up tightly in aluminum foil.
• OVEN: Place potatoes in a 350 degree oven for 60 minutes.
• GRILL: Place potatoes on the grill away from the coals, close the lid and grill for 40-60 minutes depending on the temperature of your grill.