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Baked Potato

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American


  • Russet potatoes Idaho or Oregon Potatoes
  • oil or butter
  • salt and pepper Kosher, to taste


  • Wash and scrub well. 3M makes a green scrubby that works well.
  • Pat dry.
  • Prick the ends with a fork to let moisture escape during baking. This will make the potato fluffy instead of gummy.
  • Oil or butter lightly. I like butter for flavor but will use bacon grease if available.
  • Season lightly with kosher salt and a few twist of the pepper mill on all sides.
  • Place a baking sheet on the lower rack of your oven to catch any dripping from the potatoes.
  • Place the potatoes spaced ½ inch apart on the center rack and bake at 400°F for about 1 hour, depending on size. Potato will yield to pressure when done.
  • Cut open in wave shape with paring knife and squeeze ends.
  • Serve immediately.


Use US # 1 Russets only, Idaho or Oregon are the best.
Don't store below 55°F or the starch will turn to sugar.