Growing up in Brasil, baked potatoes aren’t a big thing in the way that they are in the United States. So when I first started making them, I had to do some research and look up the best way to do them.
Over the years I have learned some good tips! Today I wanted to share back with you all the best ways I have learned to make a perfectly baked potato.
Tip: If you have large potatoes and are in a rush, cook them at 400°F for one hour.
Another tip: I don’t like to use aluminum foil directly on food when using heat (you can read more about that here), so I suggest using a baking sheet.
Let me know if this inspires any of you to add baked potatoes to your dinner menu and be sure to share back with us on the WOT Instagram.
The Perfect Baked Potato
- 6 large baking potatoes (Russet or Idaho)
- olive oil
- kosher salt
- Preheat oven to 350 degrees F.
- Scrub your potatoes well under warm water.
- Use a fork and poke several holes into the skin of the raw potato.
- Lightly oil and salt the outside of the potatoes. Massaging the salt into the skin of the potato.
- Place one oven rack in the middle of the oven. Use the second oven rack and place this under the rack above it. Cover the lower rack with aluminum foil or place a baking sheet on the lower rack. As the potatoes cook, they will drip and this will make your oven clean-up much easier : )
- Place potatoes directly on the middle rack in your preheated oven and cook for one hour or one hour ten minutes.
- Pull one potato out of the oven and squeeze the potato old school style. If it starts to come apart it is ready!
- Serve the potatos with your favorite toppings and it’s a dinner on its own! No need to add steaks or anything else!
- Enjoy! (And trust me, you will sleep well)