Crispy crust baked potato with a pillowy soft center is what this gal dreams of at night. In fact, it’s what I had for dinner tonight and there is something satisfying about hearing that knife crunch as it pierces the jacket of a well baked potato.

This sounds like a basic recipe, but man, I have had some terrible baked potatoes at both restaurants and at home. Being raised by a predominately Irish household, you’d think my family would know how to make baked potatoes! Wrong.

I’m still trying to decide which is worse. An under-baked potato that fools you into thinking it’s ready only to bite into something both hot and crunchy in a bad way? Or is it a potato baked in aluminum foil that makes the skin soggy to the point you think the potato was wrapped in wilted spinach? Both of these potatoes can make this Irish mutt weep buckets of tears and long for better days.

Fret no more if you have experienced this travesty. It’s all in oiling the potato, turning and baking at high temperatures. Remember my post about effect of baking with the darker pans?

By all means, this is the time to get one of your crusty, blackened pans out. Don’t be coy. Of course, you have one of these pans. Remember? It’s from the time you didn’t pay attention the the type of pan you were using. Now, if you are new to baking and you have fancy non stick pans, you’ll want to line it with aluminum foil as oil is sticky and can non stick pans in a heartbeat. Especially olive oil. Olive oil exposed is non-stick pan’s kryptonite. This is the time to use the one you’ve already ruined learning this fact.

A few simple steps and you are going to thank me for this Crispy Crust, Pillowy Soft Center Baked Potato. So, go get you a nice potato and join me for supper. This is so amazing you’ll forget this is the side dish and eat it as the main course.

Easy Baked Potato Recipe

This is an easy recipe for a crispy skin and soft, fluffy center. No more soggy skins or under baked potatoes by following these simple steps.

Print Recipe

Prep Time5 minutes minutes

Cook Time1 hour hour 10 minutes minutes

Servings1 potato

Calories 330.2

Ingredients

• 1 medium (213g) russet potato
• 1 tbs (15mL) canola or vegetable oil*
• ½ tsp (2.5g) sea salt

Instructions

• Preheat oven to 375F (190C.)
• Wash the potato under cool water to remove any excess dirt. Pat dry. Pierce the potato all over with a fork, about 10 times. Rub oil on the potato, then sprinkle with salt. Place on baking sheet.
• Bake 60 – 75 minutes, turning over after 30 minutes. Skin should feel crisp and the flesh soft when fully baked. A fork inserted in the center should go in smoothly. Temperature will read between 200 – 210F (93 – 99C.)

Notes

For easy clean up, use an aluminum foil or parchment lined cookie sheet.  Non-stick surfaces are not recommended as oil can bake onto the pan and ruin the surface.

If making more than a few potatoes, it is not uncommon for them to take longer than 75 minutes.  Allow for up to 1/2 hour more time when baking more than three potatoes. 

Extra large potatoes (weighing over a pound) can take upwards of 90 minutes to bake.

Nutrition Facts

Easy Baked Potato Recipe

Serving Size

 

1 potato

Amount per Serving

Calories

330.2

% Daily Value*

Fat

 

14.2

g

22

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

10

g

Sodium

 

1185.1

mg

52

%

Carbohydrates

 

47.5

g

16

%

Fiber

 

5

g

21

%

Protein

 

5.7

g

11

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.