70 minutes
Simple and delicious oven-baked russet potatoes with crispy skin and a fluffy interior, served with a dollop of butter.
Russet Potatoes, scrubbed
each
Olive Oil, coating
teaspoons
Kosher Salt, sprinkling
to taste
Unsalted Butter, divided
tablespoons
1. Oven Preparation
Preheat your oven to 450°F (230°C) to ensure a crispy potato skin.
2. Potato Prep
Thoroughly scrub the baking potatoes under running water and pat dry. Lightly coat each potato with olive oil and sprinkle with kosher salt. To allow steam to escape, pierce the skin of each potato 3 to 4 times using a fork.
3. Roast Potatoes
Arrange the potatoes directly on the middle rack of the preheated oven and roast for 45 minutes to 1 hour. Check for doneness by inserting a knife into the center of a potato; it should slide in easily with no resistance.
4. Butter and Serve
Once fully baked, remove the potatoes from the oven. Carefully make a lengthwise slit on the top of each potato and gently squeeze the ends to open slightly. Add a tablespoon of unsalted butter into each potato and serve while hot.
After baking, slit the top of the potato, fluff the insides with a fork, and add butter, sour cream, shredded cheese, chopped green onions, and cooked bacon bits. Return to the oven for a few minutes if you want the cheese melted.
After baking, cut a slit into each potato and scoop out a portion of the flesh. Mix the flesh with grated cheese (like cheddar or Gruyère), chopped spring onions, and a dollop of sour cream, then stuff it back into the skins and broil until the cheese melts.
Bake as per the core recipe, then halve the potatoes and scoop out the flesh. Mix the flesh with ingredients such as cheese, milk, butter, salt, and pepper. Refill the skins and bake until golden and crispy on top.
Mix finely grated Parmesan cheese with minced garlic, a bit of paprika, and black pepper. After oiling the potatoes, roll them in this mixture for a cheesy, garlicky crust that becomes crispy in the oven.
Instead of baking them whole, make thin slices along the potato, stopping just before you cut through so that the slices stay connected at the bottom. Brush with butter and herbs, and bake until the edges are crispy.
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