How to: Baked Potatoes
Easy to make, baked potatoes! Make in the oven or the slow cooker for best results, then eat them with classic topping combinations or try my favorite twist on heartier combinations to create a tasty baked potato bar.
Ingredients
For Baked Potatoes:
- 4 large Idaho russet baking potatoes scrubbed and cleaned
- Olive oil or Canola oil to coat
- Sea salt or kosher salt
Instructions
Oven-Baked Potatoes:
- Preheat the oven to 350°F with racks positioned in the middle of the oven and one rack in the bottom thirds.
- Clean the potatoes with a stiff brush and cold running water. Dry, then poke potatoes randomly with a fork about 8 to 10 holes all over to help release steam during cooking.
- Place potatoes in a dish and coat lightly with oil. Sprinkle with salt. For crispy skins, and the inside soft, place potato directly on the top rack in the middle of the oven. Place a baking sheet on the lower rack to catch any drippings. For softer skins, wrap each potato in a piece of aluminum foil.
- Bake for 1 hour or until the flesh feels soft when a knife or fork is inserted.
- To serve, slice across the top and push ends inward to open. Top with your favorite toppings.
In the Slow Cooker:
- Wrap each oil rubbed and salted potato tightly with a piece of aluminum foil.
- Pour 1 cup of water into the 6 qt. slow cooker and add the foil-wrapped potatoes.
- Cover and cook on the low setting for 8-10 hours or until potatoes are fork-tender.
Notes
You can also use the following methods to bake potatoes:
Microwave: For 4 - 6 potatoes, cook on high for about 15 minutes, or until fork-tender, turning over halfway through.
Instant Pot: For 4 - 6 potatoes, place in Instant Pot or Multi-Cooker. Set pressure cook to manual pressure on high, and set 15 minutes. Release pressure naturally.
Nutrition
Serving: 1gCalories: 351kcalCarbohydrates: 64gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 333mgFiber: 7gSugar: 3g
