Baked Potato
Yeah, I know what you’re saying…a recipe for a baked potato? This recipe isn’t so much as a set of cooking instructions as it is a form of baked potato advocacy. People mess up baked potatoes all the time—I know, I was one of them. DO NOT microwave your baked potato. You are, in effect, steaming it. A real baked potato has to be done in a fire or in an oven, and it has to have crispy skin and creamy insides (you’ll never achieve either of these in a microwave). There are numerous variations on the baked potato recipe; I’m hoping some of you offer your renditions in the comments.
- potato (or potatoe if you’re related to Dan Quayle)
- salt (preferably sea or kosher)
- pepper
- butter
- herbes de provence
- optional: cheese, cooked bacon, sour cream, chives, salsa, anchovies, chili, grilled anything, actually—anything
- preheat the oven to 450F
- wet the potato and sprinkle liberally with salt and not-so-liberally with herbes de provence. This will make the potato skins extremely tasty.
- place potato in oven
- a medium-sized potato will take about 45 minutes to cook, a large potato as much as 1hr 15min. You want the outside to be crispy, but when you stick a knife inside, you want it to go through without encountering any resistance. Ideally, the potato will be crispy on the outside and creamy on the inside. I’ve been known to sing songs about well-cooked baked potatoes—they’re a thing of wonder.
- cut the potato in half lengthwise, cut slits into each half, add salt, butter and toppings. Be sure to save some toppings for
skinny dipping dipping the potato skins in after you’ve eaten the inside of the potato.
- wonder where the world would be without the potato.
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15 responses
Carol Nolte
Comment posted at 22:25 on Saturday, September 21, 2002
How can you make sure you get a crispy skin? For me sometimes it happens and sometimes it doesn’t. I’m not sure why.
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hotdamn
Comment posted at 16:17 on Thursday, September 26, 2002
roll the tater one the table before cutting, makes the inside softer.
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Comment posted at 10:30 on Wednesday, July 23, 2003
I’m a big fan of the twice baked… bake the potatoe, cut it in half scoop out the inside..mash with cheese, onions, a little garlic and spice. Put the mashed contents back into the shell, top with cheese and bake until the cheese melts…. yum
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Kevin
Comment posted at 03:44 on Thursday, December 25, 2003
Do you not rub in olive oil before rubbing in the salt and herbs? I find it helps with the crisping of the skin.
Also, instead of slicing in half, try the “Karate Chop” method: Place a paper towel (or regular towel) over the potato and gently chop with the side of your hand. It can be tricky, but the resulting mass of fluffiness inside your skins is truly worth it.
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Peter Calahasen
Comment posted at 17:09 on Thursday, March 18, 2004
How many carbohdrates does a big potato have?
Peter calahasen
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Jenni
Comment posted at 17:13 on Sunday, May 09, 2004
I know you said not to microwave a potato, but a friend of mine used to eat them all of the time at work, for a fast and nutritious food. She put them in a ziploc sandwich bag (store brand works just fine too). Prepare the potato as you normally would, pierce it, place it in the bag and zip it shut. Pierce the bag also, then cook it in the microwave. It keeps in the moisture and tastes wonderful! It’s an easy way to be able to enjoy a baked potato when you don’t have much time. It doesn’t have the crispy skin, but it’s a good time saver and tasty, for those that don’t have the time for the oven. 
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Comment posted at 23:54 on Saturday, June 05, 2004
u need a life my potato loving friend
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Nathan
Comment posted at 23:02 on Saturday, June 19, 2004
How can I make a baked potato without a regular oven?
I know micrwave does;nt work, but will a rock pot or other dvice work?
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Comment posted at 07:53 on Tuesday, August 10, 2004
I was looking for instructions for how to bake a potato in the microwave. Your recipe was the best. Thanks for reminding us that a simple thing done well is a little bit of heaven.
I found out my wife has never had a potoato cooked in the oven without being wrapped in tinfoil - thus never a crispy skin llike we had last night.
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Ann
Comment posted at 15:50 on Wednesday, October 26, 2005
Contrary to your advice on microwaving, I learned this watching Jacque Pepin. Clean and poke your potato and nuke it for 10-12 minutes, then pop it into a 450 degree over for 20-25 minutes (depending on the size of the potato) This really does come out well…being a potato lover, I don’t often see a difference.
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kara
Comment posted at 15:10 on Friday, October 13, 2006
do NOT put you potato in plastic to microwave cook! the plastic will leach all sorts of nasty toxins into the food.
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William Sheffield
Comment posted at 01:36 on Sunday, November 12, 2006
Instead of baking at 425-450, try 550 for 85 minutes—-you’ll have the best crunchy skin and creamy centers…Let me know how you like it.
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Potato Master
Comment posted at 20:43 on Tuesday, November 11, 2008
the microwave should be used sparingly in general, it destroys vitamins and minerals that are good for general health. I too roll mine in olive oil to have the best skin but i prefer to eat mine by making a large slit in the top and pushing from the long ways in with both thumbs and index fingers causing the insides to mushroom out of the top, this is how it is generally served in restaurants. cheers
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Andrea
Comment posted at 22:34 on Wednesday, February 11, 2009
Thanks so much for posting this! I really can’t cook at all. I had no idea it was so easy to make delicious restaurant-worthy potatoes from home! Turned out perfect! Thanks again for sharing!! =)
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Comment posted at 23:30 on Wednesday, January 27, 2010
I love Narayan’s baked potato.. esp. the one with chili topping!! Thanks for this recipe. I wanna try it at home. Looks easy to do
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