Perfect Basic Baked Potato
How to Make the Perfect Baked Potato Baked potatoes have long been a signature side dish of steakhouses across America, loaded with butter, sour cream, bacon, and chives. But the perfect basic baked potato is really a blank canvas – and one that doesn't have to be relegated to the sidelines. Baked potatoes make a great foundation for the main course and are easily adaptable for vegetarian or vegan options. Have a variety of tastes you're trying to please? Set out an array of toppings and let each person create their own new favorite!
Ingredients
Instructions
Pre-heat oven to 425°F. Wash and dry potatoes.
With a fork or sharp knife, pierce each potato 2 or 3 times.
Rub each potato with a little oil (just enough to lightly coat) and salt generously.
Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork.
Wash and dry potatoes.
With a fork or sharp knife, pierce each potato 2 or 3 times.
Rub each potato with a little oil (just enough to lightly coat) and salt generously.
Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato.
Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any that are done after 15 minutes.
Let potatoes stand for 5 to 10 minutes before serving.
Heat air fryer to 400°F.
Wash and dry potatoes, making sure that skin is really dry.
With a fork or sharp knife, pierce each potato 2 or 3 times.
Rub each potato with a little oil (just enough to lightly coat) and salt generously.
Air fry for 30-40 minutes until tender when pierced with a fork or internal temperature reaches 210°. Time will depend on your appliance, the size of your potatoes and how many you are cooking at once.
Place 1 cup water in the bottom of an Instant pot or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack).
Wash and dry potatoes.
With a fork or sharp knife, pierce each potato 2 or 3 times.
Rub each potato with a little oil (just enough to lightly coat) and salt generously.
Place the potatoes in the steamer basket and set pressure cook setting to high. Pressure cook on high for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes.
Let pressure release naturally for best results.
Optional: To crisp the skin, place potatoes directly on the rack in a hot oven, convection oven or toaster oven for a few minutes.
Notes: Make sure potatoes do not touch the water or they will get mushy instead of fluffy. Do not attempt to make this without water – pressure cookers need liquid to get pressurized.
Nutrition
- Calories
- 120 calories
- Fat Content
- 0 g
- Protein Content
- 3 g
- Sodium Content
- 5 mg
- Cholesterol Content
- 0 mg
