We all love the comfort of a perfectly baked potato, I have your attention!
Camila grew up in Brazil where baked potatoes are not a big thing as they are in the United States. She needed to do some research to find out the best way to prepare them. Over the years, she has learned some good tips, and is sharing all the best ways she has 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: Camila doesn’t like to use aluminum foil directly on food when using heat (you can read more about that here), so she suggests using a baking sheet.
We hope this inspires you to add baked potatoes to your dinner menu!
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.
- Position an oven rack in the middle of the oven, then place a second rack under the middle rack. Cover the lower rack with aluminum foil, or place a baking sheet on the lower rack. As the potatoes cook, they will drip. By using the baking sheet, your oven clean-up will be much easier.
- Place potatoes directly on the middle rack in the 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 potatoes 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)