Name: Perfect Baked Potato
Ingredients: 4 russet potatoes (about 2½ pounds), scrubbed; Olive oil (for rubbing); Flaky sea salt; Freshly ground black pepper; Unsalted butter, finely grated Parmesan (or your favorite cheese), and/or chopped fresh chives (for serving)

Our perfect baked potato recipe is as blank-slate as it gets. Crisp on the outside, pillowy on the inside, and up for dancing with any savory flavor in your fridge or pantry. 

Perfect Baked Potato

russet potatoes (about 2½ pounds), scrubbed

Olive oil (for rubbing)

Flaky sea salt

black pepper

Unsalted butter, finely grated Parmesan (or

In our books, learning to make a perfect baked potato is a key life skill—and an easy one to master. Start by picking firm, unbruised starchy potatoes labelled russet or Idaho and give them a nice scrub down so you don’t end up with a mouthful of dirt later on. Pricking them all over with a fork allows steam to escape from the spud (no potato explosions, please!), and a little olive oil, salt, and pepper is all the accompaniment they need before heading into the oven.
This result is as blank-slate as it gets—and that’s on purpose. Our ideal baked potato is crisp on the outside, has a pillowy interior, and is up for dancing with almost any savory flavor in your fridge or pantry. To serve, slice lengthwise down each potato, and finish with whatever toppings you crave, such as labneh, olive oil, and za’atar, or top it with Brooklyn Delhi's Tomato Achaar. For a finish worthy of a steakhouse, add a pat of the best butter you can find and a sprinkling of chives while it’s still piping hot.
Editor’s note: This recipe was originally published January 14, 2014.

Bon Appétit

Preheat oven to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.

Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.

Cut open each potato; season with salt and pepper and top with butter, Parmesan, and/or chives.

Perfect Baked Potato

Servings: 4

Author : Andrew Knowlton

Ingredients

Instructions

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