Let’s master the art of baking potatoes! My Baked Potato recipe teaches you how to perfectly bake potatoes. This simple method yields potatoes with a crispy exterior and a light and fluffy interior. What could be better?!
These starchy root vegetables come in variety of shapes, sizes and forms. My recipe calls for Russet potatoes. These potatoes are large and in-charge! Their thick skins make them the ideal potato for baking. Looking for crispy potato skins? Then, drizzle a little olive oil over top. When baked, the potatoes steam, leaving you with airy, light and fluffy centres. You can keep things simple and top these spuds with a knob of butter, but why stop there?! Add some grated cheddar cheese, rich sour cream, crunchy bacon and fresh chives and you have just created the ultimate Baked Potato.
My Baked Potatoes make for the perfect side dish but work equally well as a light main or snack! Enjoy them alongside your favourite protein - such as steak, chicken, pork or fish for a balanced and satisfying meal! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Looking for some additional side dishes to serve at tonight’s dinner? If so, you’ll have to try my Roasted Asparagus with Lemon, Roasted Carrots with Herb Yoghurt Sauce, Roasted Broccolini with Olive Tapenade or Roasted Eggplant with Yoghurt Tahini Sauce recipes!
Prep Time: 5 minutes
Cook Time: 70 minutes
Total Time: 75 minutes
Serves: 4
Ingredients:
4 large Russet potatoes (approx. 9 - 11 oz each) (See Notes below)
1 Tbsp olive oil
1/2 tsp kosher salt
1/2 cup grated sharp cheddar cheese
1/2 cup sour cream
2 slices of cooked bacon, cut into 1/4 inch pieces (See Notes below)
2 Tbsp fresh chives, finely chopped
Instructions:
Preheat the oven to 400F and line a 11” x 13” baking sheet with parchment paper.
Wash the Russet potatoes, scrubbing them to remove any dirt. Pat dry and, using a fork, pierce the potatoes a few times.
Place the potatoes onto the baking sheet and brush olive oil over top. Season with salt.
Bake for 70 minutes or until the potatoes are fork tender.
Remove the Baked Potatoes from the oven and let them stand for 10 minutes. Carefully cut the potatoes in half, using a sharp knife.
Top each potato with 2 Tbsp grated cheddar cheese and 2 Tbsp sour cream. Sprinkle cooked bacon and chopped chives over top. Serve and enjoy!
Notes:
Forks and Potatoes: Once you have washed and dried your Russet potatoes, you are going to want to pierce them a few times with a fork. Like cucumbers, raw potatoes are naturally watery, with a water content of approximately 80%. Piercing potatoes will prevent them from bursting, when baked, by allowing the steam to safely escape.
Don’t Go Bacon My Heart: If you love bacon but don’t enjoy the cooking or clean up process, then I’ve got a solution for you - my Simple Oven Bacon recipe. This recipe will teach you how to make the most succulent and crispy bacon in the oven in just 30 minutes. Follow the recipe, omitting the seasoning and hot honey, and you’ll have yourself perfectly cooked bacon in no time! Bacon slices come in all shapes and sizes - thinner slices require a shorter cook time while thicker cuts benefit from a little more heat. Be sure to keep an eye on the bacon during the last few minutes of cook time, as the colour changes quickly.
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