188. Back to basics, the classic baked potato inspired by nostalgia
Served with steak and Caesar salad - recipes included.
Today we are revisiting one of the easy basics. A delightful comfort food, the classic baked potato. This is the only method you will need to master a perfect baked potato without fail every single time.
This post is all about the humble baked potato, and not just any baked potato, we are in pursuit of perfection, perfectly crispy on the outside, soft, fluffy and flavourful on the inside.
Memories are often triggered by food. I have made this meal numerous times, countless times. The best meals have that magical ability to transport people back in time. Food summons memories of days gone by, a nostalgic trip. And for my family, this is clearly one of their ‘best’ meals. Every time I make it, someone will say it is their favourite.
If you are already subscribed, please consider upgrading to a PAID subscription. A paid subscription helps support the recipe testing and quality content.
Did you know that if you hit the heart button at the top or bottom of this post, it makes it easier for people to find us all at Just really good recipes!
A lousy baked potato is a thing (we’ve all had at least one that was dry and chalky), with this method you can be assured your baked potatoes will be dreamy, satisfying and delightfully easy to make. The prep work takes two minutes, and cook time is around 50 minutes.
There are very few requirements to making the perfect baked potato. You will need a piping hot oven, a baking sheet (preferably with a cooling wire rack that fits the baking sheet - more about this later), some salt, and vegetable cooking oil or butter. The toppings and filings are up to you. There are a couple of topping options at the end. We prefer baked potatoes plain with just salted butter and some black pepper (one of my kids likes sour cream, I usually just give them Greek yogurt as I don’t always stock sour cream, they don’t even notice!)
This recipe/method does not require any wrapping in foil. The potatoes stay uncovered during the bake, and the skins get gorgeous and crispy. The oven does the work, and the butter or oil works the magic.
These potatoes were served with some beautiful steaks, and a Caesar salad, (recipe #34 from Just really good recipes). Steak night is always one of their favourites. I chose not to marinate the steaks this time, they were simply seasoned with just salt, pepper, and cooked using a cast iron pan. For those of you that like a good marinated steak, here is the link with some sensational steak marinades, and a useful guide to cooking the perfect steak. This meal is super simple, other than the baking time for the potatoes, it is one of the quickest meals too! Simple done well for the win every time.
INGREDIENTS
1 medium/large Russet potato, scrubbed clean of any dirt
1–2 tsp melted butter (or olive oil, avocado oil, any oil you like)
coarse sea salt - just enough to sprinkle over the entire potato
TIP - After scrubbing the potatoes clean, soak them for at least 20 minutes in a bowl of cold water with some white distilled vinegar. Be sure the potatoes are fully submerged in the water. Then add a big splash of vinegar. I do this to remove any further contaminants on the skin. It has become a habit I have done for years when washing vegetables. Vinegar after all is a natural disinfectant.
Prior to cooking, give the potatoes a quick rinse in plain water then towel dry or allow to air dry. If you have a dishwasher, don’t dispose of the water and vinegar down the drain, pour it into the bottom of the machine. The vinegar will give the dishwasher a bit of a clean next time you run a cycle!
Method
Heat oven to 450°F (232° C). Or fire up the BBQ accordingly.
A: Oven method - two ways, and B: BBQ method
1. Line a large baking sheet with foil, and using a wire cooling rack, place it on top of the lined baking sheet. The potato will be placed on the wire rack to bake.
2. Place the potato directly on the upper oven rack. Then, place an extra baking sheet on the rack below to catch any drippings. I recommend covering the baking sheet (the lower rack) with foil for ease of cleanup.
BBQ method: Place the potatoes on the upper rack of the BBQ - watch the temperature and monitor the potato for doneness. If you are placing the potato directly close to the flame, wrapping the potato in foil helps avoid burning.
Prep the potato. Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides.
Bake the potatoes in two installments of 25 minutes, and if you need more time do so in 5 minute increments.
Place the plain (do not oil the potato in the first round of baking) potato on the prepared baking sheet. Take note what side of the potato is the top as you will be turning it over (flipping to the other side) at the 1/2 way point.
Bake (round one). Bake for 25 minutes.
Now, remove the potatoes from the oven. Brush with butter (or oil). Using a pastry brush, brush the entire outside of the potato with melted butter or olive oil. Sprinkle the potato generously with sea salt, and place the potato back on the baking sheet reverse-side-up.
Bake (round two). Bake for an additional 25 minutes then test by carefully squeezing the potato to check for doneness (use an oven mitt so you don’t burn your fingers). If the inside is soft, the potato will have some give - similar to a ripe avocado or mango. Once the potato feels soft, remove the potato from the oven. Otherwise, continue cooking in 5 minute increments until the potato is soft. You aren’t far off at this point so monitor closely. If the potato feels soft, do one final check by inserting a toothpick or fork, the flesh should feel soft and the tester should insert with ease.
Serve the potato. Using a small knife, gently slice the potato open. Cut a slit in the potato lengthwise, but be careful to only cut down to the mid or halfway point. Serve immediately, with any desired toppings.
Some topping ideas:
Butter or dairy free-butter. Keep it simple, a dollop of butter is always perfect with a sprinkle of salt, black pepper, and some chopped scallions or chives.
Sour cream or Greek yogurt (plain), salt, pepper, and some chopped scallions or chives.
Garlic butter and chopped chives or green onion (scallions) with a sprinkle of black pepper.
Loaded: Sour cream, crumbled cooked bacon, shredded cheddar (or cheese of your choosing) and chopped chives. Option to add the bacon and cheese then broil for a couple of minutes to melt the butter, then top with the sour cream and chives
Tex-mex: Black beans, guacamole, green onion (scallion) and salsa.
If you are already subscribed, please consider upgrading to a PAID subscription. A paid subscription helps support the recipe testing and quality content.
Did you know that if you hit the heart button at the top or bottom of this post, it makes it easier for people to find us all at Just really good recipes!
Serve and enjoy!
These potatoes look like they might be on my table very soon.
Yes! I love a well made jacket pot! This post has turned the mundane potato into a thing of beauty. Love it.
And sour cream on a jacket pot, oh yes. Particularly with some hot smoked salmon.