Homemade Baked Potato
- Yield 1
- Prep 2 minutes
- Cook 50 minutes
- Total 52 minutes
Homemade Baked Potato is a appetizers recipe on Avoteb. The yield on the card is 1. Plan on 52 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 1 medium-to-large Russet potato, scrubbed clean of any dirt
- 1-2 teaspoons melted butter (or olive oil)
- pinch of coarse Kosher salt
- pinch of freshly-cracked black pepper
Method
Warm oven to 450°F. Line a large baking sheet with foil (or parchment*), and if you happen to own a wire cooling rack, place it on top of the baking sheet.
Prep the potato. Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides. Set the potato on the prepared baking sheet.
Roast for 25 minutes. Lift baking sheet from the oven.
Brush with butter (or oil). Using a pastry brush, brush the outside of the potato with melted butter or olive oil until it is completely coated on all sides. Scatter the potato with a generous pinch of Kosher salt, and place the potato back on the baking sheet reverse-side-up, so that it can cook evenly on both sides.
Roast for an additional 20 minutes. Using an oven mitt, carefully squeeze the potato to check for doneness. If the insides are soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is soft.
Slice the potato. Using a small paring knife, slice halfway through the potato lengthwise. Then give it a gentle squeeze to open.
Plate Plate while it is hot, with your desired toppings.
