This Baked Potato recipe gives you crisp skin and a soft fluffy centre. The potatoes are seasoned with olive oil and salt and baked until tender. You can serve them plain or add toppings like butter, cheese, sour cream or herbs. These baked potatoes make a simple and comforting snack or side dish.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 60 minutes
  • Total time: 65 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: American, World

Ingredients

  • 4 or (450 to 500 grams) potatoes (– large)
  • 2 tablespoons olive oil (or extra virgin olive oil)
  • 1 teaspoon salt (or add according to taste)

Method

Prep Potatoes

  1. Rinse and scrub the potatoes well to remove any dirt and pat them completely dry.
  2. Preheat your oven to 200°C (390°F) for 15 minutes.
  3. Poke a few holes in each potato with a fork. This helps the steam escape as they bake.
  4. Place them in a bowl and coat evenly with olive oil and salt, rubbing the mixture over the skin for better crisping.

Bake Potatoes

  1. Arrange the potatoes on a greased tray or a parchment-lined tray, leaving a little space between each one for proper airflow.
  2. Bake the potatoes at 200°C (390°F) for 1 hour.
  3. After 30 minutes of baking, remove the tray from the oven. Turn the potatoes over using tongs so they cook and brown evenly.
  4. Place the tray back in the oven and continue baking for the remaining time.
  5. Check doneness by inserting a fork. It should slide in easily and the centre should feel soft.
  6. Let the potatoes rest for a few minutes, hold each baked potato with oven mittens or tongs and make a slit on top and gently open it.
  7. Add your preferred toppings like butter, cheese, sour cream, herbs or black pepper.

Serving Suggestions

  1. Serve the Baked Potato hot with butter or extra virgin olive oil, sour cream, cheese or herbs.
  2. They also pair well with soups, salads or pasta dishes. You can top them with sautéed mushrooms, baked beans or ricotta or cottage cheese for a more filling meal.

Storage

  1. Let the baked potatoes cool completely before storing.
  2. Keep them in an airtight container in the fridge for 2 to 3 days.
  3. Reheat in the oven to keep the skin crisp. Avoid microwaving, as the skin can turn chewy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.