The Baked Potato

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
1 potato per person
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
  • Canola oil to coat
  • Kosher salt
Directions

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.


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4.9 141
I made these potatoes last night.  They turned out perfect!  My daughter ate her entire potato, skin and all!  Thank you, Alton!  I used extra light olive oil instead of canola, and, like I said, they turned out perfect! item not reviewed by moderator and published
You know what makes this even better? Use rendered bacon fat instead of canola oil. Oi! item not reviewed by moderator and published
I stumbled across this "recipe" a few years back when I was trying to figure out what was wrong with my bland baked potatoes. I knew Alton would help. I haven't made a baked potato using another method since. they always come out perfectly, and everyone in my house (including my youngest, who doesn't like potatoes) eats every last bit. I do use evoo instead of canola oil though. item not reviewed by moderator and published
Oops...how did that white truffle oil get in there? ; ) item not reviewed by moderator and published
Num...that is all. item not reviewed by moderator and published
Just made this "recipe" and wow, the potatoes turned out well. I probably could have cooked them a little longer, but was on a time constraint ;) My "picky eater" fiance even loved them! Note: I used Extra Virgin Olive Oil instead of Canola ;) Added a great touch......better than mom's - that she jus threw on the rack at 450 for 1 hour ;) item not reviewed by moderator and published
Perfection! The skin was crunchy and the inside was soft and fluffy. I will make these anytime! item not reviewed by moderator and published
Terrific! Way better than cooking them wrapped in plastic in the microwave. When I want to know how to make something correctly, I look up Alton! item not reviewed by moderator and published
Tried this tonight. Great alternative to foil wrapped potatoes. I cooked it longer on 350 so I could have it in the oven with some chicken. Came out delicious! item not reviewed by moderator and published
Very easy to do and spuds turn out great every time. May have to check if you have the very large takes more time. item not reviewed by moderator and published
That's the way my family always made them when I was little. We had a little metal pot that we used to save bacon grease, and we'd use it later to cook eggs or to rub onto potatoes. No one wanted the job of "greasing the potatoes" because it's pretty gross, but we all loved the flavor. It's less gross if you apply the bacon fat with a wad of paper towel, but you end up wasting a lot. item not reviewed by moderator and published
duck/goose fat is what my mom uses but I prefer olive oil item not reviewed by moderator and published
hmmm...great idea! Did you drizzle in truffle oil after it baked or coated it prior instead of the Canola? item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes