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
Just as good if not better than the local steakhouse we love. This was an incredibly simple recipe. I used olive oil and applied it with a "spritzer" before rolling them in the salt. I also cooked mine slightly longer than recommended and they came out perfect. No doubt I will cook these again. item not reviewed by moderator and published
Bursting with flavor. My husband always said he hated baked potatos, because the only kind he ever had came out of the microwave. This is easier, and they come out cooked to perfection. Crispy outside with fluffly insides...I even eat the skin, which I've never done in the past. item not reviewed by moderator and published
WOW i will forever know how to make potatos! :D yayyyy... item not reviewed by moderator and published
Rocks! item not reviewed by moderator and published
Wow, this is the only way to bake a potato. Very simple, very easy....the skin comes out crispy and the insides absolutely moist and soft. hardly any reason to add butter! I didn't have a russet so I used a regular eastern...came out pretty good, but I know a russet would be amazing. Either way, no fail recipe...what a difference! never use the microwave again! (worth the wait) item not reviewed by moderator and published
This is the way I always bake potatoes anymore, but never reviewed. However, while the taters were in the oven last night, I was working on a crostic puzzle that started out "There is nothing better than a perfectly baked potato..." I got it because all I could think of was the perfect pending potato in the oven. Lovely coincidence : Yes, they are perfect this way, and way too easy not to do. item not reviewed by moderator and published
Delicious, and super easy. item not reviewed by moderator and published
A simple recipe that results in the perfect baked potato ready for whatever toppings your stomach desires. The potato was moist and fluffy and the skin was crisp and delicious. This is the only way I will cook white baked potatoes in the future. item not reviewed by moderator and published
so good and so simple. I will never microwave or wrap a potato in foil again. I ate it all (even the skin!!! item not reviewed by moderator and published
This is a fabulous recipe! THE one that has been in my family for 4 generations! This recipe is especially good for twice baked as the skins hold up so nicely!! Alton, you always get 5+ from me. You know that we all like the simpler times....Thanks item not reviewed by moderator and published
The absolute best baked potato and comes out perfectly every time! We love this method! item not reviewed by moderator and published
Easy -- good. My addition: I was reading another F/N chef's recipe and it included chopping fresh herb(s and mixing into sour cream. So, I cut fresh Italian flat leaf parsley and mixed it into our sour cream for the potatoes. Wow. Game changer. Took this recipe to another level of awesome. item not reviewed by moderator and published
These potatoes are fantastic. item not reviewed by moderator and published
I thought all baked potatoes were the same until I used your method. I was cooking 5 lbs for another recipe and decided to have one for lunch. I ate that one with butter & sour cream and then ate one with nothing!!! It was sooooo goooood!!!! item not reviewed by moderator and published
Wonderful way to cook taters though must admit that's the way I've always done it. Also works well for sweet taters though of course no salt item not reviewed by moderator and published
The best baked potato ever! Better than any restaurant. My husband requests these weekly. I cook 4 each time and they all come out perfectly cooked inside and out. item not reviewed by moderator and published
The same way I've made them for years... by far the best way, and SOOOOOOOOOO much better than ruining them with foil. If your potatoes aren't coming out right, you are doing something wrong. ALWAYS check for done-ness before serving. item not reviewed by moderator and published
I followed the recipe exactly and it turned out perfectly! I did have to extend the bake time to about 1 hour 20 minutes--my potatoes were on the large side, plus I live at high altitude, so I have to cook just about everything longer. Like other reviewers, my husband and I ate absolutely every bite. After trying this, I will never stick a potato in the microwave again! item not reviewed by moderator and published
The only way to make a baked potato. I add seasoned pepper, dried onion and garlic powder to the oil and salt before roasting. If you have no sour cream for a topping, french onion dip works well in pinch. item not reviewed by moderator and published
Potato sat in the oven for over an hour and was still not done. Use foil. Worst recipe ever, I created this account just to say that. item not reviewed by moderator and published
Very easy to do and very tasty. I topped it off with cheese, sour cream, and some butter. item not reviewed by moderator and published
So easy. So good. So perfect. item not reviewed by moderator and published
If you have a through-the-door probe thermometer with an alarm, set it for 210F (99C. That's the internal temperature of a finished potato. (Assumes you remember to put a probe in the spud, of course. This is the proper way to do the potato, by the way. Alton always has the goods--here's another demonstration of that truth. item not reviewed by moderator and published
Wonderful! I used to wash them poke them and throw them in the oven. The skin was something you left on your plate. Not now. The only twist I tried was using a spray can of canola oil that I bought on a whim. It worked well. I just spray painted them sprinkled the salt and baked. Perfect. The idea of adding herbs is interesting. I'll have to experiment. item not reviewed by moderator and published
Perfect in every sense of the word! Good job, Alton! item not reviewed by moderator and published
I'm not a big fan on olive oil, so I haven't even tried it with olive oil yet, just vegetable oil. Instead of poking with a fork, I slit it with a knife and wedge garlic slices into the slits.(all other steps are the same Tastes AMAZING! item not reviewed by moderator and published
Good basic recipe, but I have always cooked my potatoes at 400 degrees for an hour, and I've never heard of doing them at 350. Perhaps those who think the potatoes need more time should just raise the temperature a little. Otherwise, very good, but with olive oil, definitely. item not reviewed by moderator and published
Insanely easy and delicious! Absolutely worth the wait! item not reviewed by moderator and published
The perfect baked potato! item not reviewed by moderator and published
Great! As always like his other recipes ..... item not reviewed by moderator and published
This is my favorite way to make a baked potato. item not reviewed by moderator and published
Easy, delicious, Alton does it again! item not reviewed by moderator and published
Amazing! Simply the best way to make baked potatoes. We've made them a few times with this recipe and they always turn out perfect. Thanks Alton! item not reviewed by moderator and published
Easy, and the potato comes out awesome! item not reviewed by moderator and published
I actually enjoyed eating the skin while eating this baked potato. Easy to prep, easy to cook, and delicious to eat! I will be making my baked potatoes from now on in this manner. item not reviewed by moderator and published
This is by far the best way to bake a potato, however I found that many potatoes sold in the grocery store are on the big side so sometimes it takes me a little more than an hour. I also sprinkle some herbs d' provence along with the salt on the skin before baking. The smell while baking is heavenly and the taste is unbelievable. I actually got the idea from watching an episode of Rachel Ray where she used herbs' d provence on diced oven roasted potatoes and swore by them. Now whenever I roast a potato any way that is my seasoning of choice and it never fails to come out delicious! item not reviewed by moderator and published
I've tried several different methods and by far, this is easiest and the best recipe for the simple yet tasty baked potato. I love eating the skins of the taters and with this preparation, they were yummy! Alton Rocks! item not reviewed by moderator and published
Once I had these once, I could never go back. The best baked potatoes in the world! item not reviewed by moderator and published
Oh, Alton, you can do no wrong-- even perfecting the simplicity of a baked potato! No measurement system can estimate how smitten I am with the genius of Alton Brown! ; item not reviewed by moderator and published
The best baked potato I ever ate was in Idaho Falls Idaho, it was served in a golden wrapper that said Idaho Spud. Now we shall see if this recipe can come close to that memorable spud. ErnieH item not reviewed by moderator and published
Really tasty. item not reviewed by moderator and published
Perfect every time. item not reviewed by moderator and published
Easy elegant baked potato. There is beauty in simplicity sometimes. item not reviewed by moderator and published
Great recipe. First time I have been successful with baking potatoes. item not reviewed by moderator and published
Making a baked potato seems so esy but once I had to move from a toaster oven to a regular oven, my potatoes ALWAYS over dried or under cooked. This potato turned out perfectly cooked, golden, and absolutey delicious! I believe I raised the tempeature to 375 or 400 based on other reviews and a small amount of time before dinner. It took about an hour, maybe slightly more. I used sea salt on the outside and olive oil. Must try! item not reviewed by moderator and published
Perfect recipe. I'm embarrassed to admit I've been covering mine in foil all these years! Finally, we can have DELICIOUS baked potatoes at home. Thank you, Alton! item not reviewed by moderator and published
So I thought about making some baked potato's, something I've done many times. I almost felt stupid looking up how to make one. And then I wondered what Alton Brown would do with it. So I followed the simple recipe exactly and - wow! Perfect. My wife and my 3 kids ate the whole potato and the kids wanted another one! Thank you for the perfect baked potato. item not reviewed by moderator and published
I love this recipe. Perfect skins and lovely flakey flesh. I love to make these potatoes on a weeknights and make them into meals. Let it bake while you do your chores or whatever and then top it with your favorite toppings. One hour usually works fine for my medium-small russets, but I have had to increase cooking time sometimes depending on if the potato is very thick instead of long. item not reviewed by moderator and published
wow Alton this technique is spot on! I had no idea I could be so excited over a baked potato! I did 1.25 hours for 2 large spuds. item not reviewed by moderator and published
The russet potatoes I used were large and i cooked them for about 90 minutes and they were creamy and delicious served with sour cream! item not reviewed by moderator and published
The best and easiest way, perfect every time... item not reviewed by moderator and published
great potato.....kind of like outback....butter & sour cream...mmmmm.... item not reviewed by moderator and published
Best baked potato, with little fuss. Thank you. item not reviewed by moderator and published
The best baked potato EVER!! Everyone ate every bit of potato, the plates were empty! item not reviewed by moderator and published
i survived the (horrible) winter of 2011 in NY basically eating potatoes made with this recipe! thanks alton... item not reviewed by moderator and published
My baked potatoes were always a little "off" from what I get in a restaurant. This recipe is perfect! Thanks Alton item not reviewed by moderator and published
Wow, so simple, yet so PERFECT! You rock, Alton =) item not reviewed by moderator and published
So simple and so perfect! From now on, I won't make baked potatoes any other way. Thanks! item not reviewed by moderator and published
Simple and fantastic. The Kosher salt adds a nice texture to the skins. item not reviewed by moderator and published
Sometimes less is more. This is the simple but perfect way to make a basic baked potato. YUM item not reviewed by moderator and published
I really do believe this is the best way to bake a potato. Love how crispy the skin turns out! item not reviewed by moderator and published
I used to be a huge fan of the potatoes from Longhorn Steakhouse and O'Charleys.. etc, but after making this potato, I will NEVER go back. This recipe topped what I had thought for years was the best. I followed the recipe just as it said, and used canola oil and a little bit of salt, and could NOT stop eating the skin. I'm one of those that never enjoyed the skin, so never ate it. Again, I reiterate, THAT changed. I think next time I'll use EVOO since others are saying the taste is better, especially because I really prefer it to canola, and I think next time I'll add a few different herbs and some pepper, and let er rip!! It took me an hour and 15 but then again I had a pretty hefty potato and could have poked more holes. Thank you so much Alton, after an hour I was started to regret putting it in there, but after tasting, I will continue to bake potatoes like this for the rest of forever :) :) item not reviewed by moderator and published
A friend told me to try this recipe, and everyone loved them. Easy and the skin was crispy with the inside perfect!! I used olive oil instead, and also sprinkled pepper. I made 4 and it did take another 30 minutes to cook, but I put on the baking sheet, not straight on the rack. item not reviewed by moderator and published
Perfectly simple recipe.....PERFECT! Did I say PERFECT?????? It's so easy. What I always find strange is the almost NO ONE EVER just follows a recipe....yet they exclaim how FABULOUS!!!! then proceed to add 15 other ingredients. Oh well, it takes all kinds. item not reviewed by moderator and published
I made 2 baked potatoes using this recipe and it was delicious. I brushed the potatoes with vegetable oil, then salted them, and also put some Italian seasoning (garlic salt and basil) and brushed that over them too. I did find that it took me about 1 hour and 20 minutes to obtain the desired doneness but it could be the size of the potatoes and the fact that I didn't puncture deep enough holes. Still, when the were done they were fantastic! The flavor of the skin really stood out for me and the potatoes were great with just a bit of butter, salt and pepper. I will be making these again! item not reviewed by moderator and published
These potatoes came out perfectly and were soooo delicious!!! Even my 5 year old, who rarely eats potatoes, loved them and ate every bite!! I wanted to use olive oil but only had canola, so I used that with some sea salt, seasoned pepper, crushed garlic that I usually get at Trader Joe's in their condiment section, along with a blend of other spices. I used Trader Joe's 21 Season Salute mix, but you can probably use any of your favorite spices and these potatoes would taste great. I coated the potatoes with all this and the skin and potato absorbed all the garlic and spice flavors and aromas. Heavenly!! I would definitely make this again. The temperature and time given were perfect for my oven! Who needs to spend big bucks on steak house potatoes when you make these spuds yourself? Yummm!!! :-D item not reviewed by moderator and published
I added some garlic cloves to the oiled bowl (and a drop more oil for those to absorb). Came out great! item not reviewed by moderator and published
My whole family loves this recipe! It turns out perfectly every time. Even the picky eater in my family asks me for this! item not reviewed by moderator and published
It's worth the hour wait - delicious!! item not reviewed by moderator and published
Like several others, I changed this up a bit. I used olive oil, garlic powder, kosher salt, and herbs de provence. Absolutely wonderful! I put a little cheddar, some chives, and light sour cream on mine. The flavor from the skin was incredible. Even my kids at the skin this time. I doubt I'll ever make baked potatoes any other way again. item not reviewed by moderator and published
I varied this using olive oil and a roasted garlic and herb steak rub blend made with coarse salt. The universal response from my house full of picky eaters was "WOW!" item not reviewed by moderator and published
This recipe was delicious. Instead of kanola oil I used olive oil. It was very tasty. item not reviewed by moderator and published
My Mom has always done something very similar with the same recipe, but no oil or salt. Delicious! Alton Brown is amazing. item not reviewed by moderator and published
Wow! I must say this is the most underrated baked potato I have ever tried, Alton Brown, great choice, Im a male and I cook a lot, I had some potato's that a relative had bought for me, they were just sitting there I go to baked potato's recipes, and look what I run into, no wonder why this is the first one to pop up google. LMAO, anyway I hate to say this but its better than my mom's baked potato Shhhh... I will forever remember his recipe, Im going to go out cook my girlfriend, with this recipe. LoL by the way the potato's I cooked today, goes great with baked chicken what i added to the chicken was... s&p, season salt, all purpose season salt, a dash of garlic salt, and jerk season sauce. that i marinaded over night. plus rice, canned tuna fish, mixed with s&p, tomatoes, corn, cucumbers, mayo. i added that on top of the potato's OMG. screw desert. basically greatest dish ever!!... signing out! Marquis S. Dixon Orlando, FL item not reviewed by moderator and published
I just ate the BEST potato I've ever eaten...and I thought I've always made pretty good potatoes! My husband and I couldn't stop talking about these potatoes throughout dinner. I was a little worried, because I went to dress my potato with my usual butter, cheese and sour cream and there was no butter. I was so disappointed! Turns out...this potato didn't need butter! I could've eaten this potato plain. Oh! I got so much dirt off the potatoes with baking soda that I will never clean potatoes without it again. Robert, thanks for the tip! UNBELIEVABLE! item not reviewed by moderator and published
I used to bake my potatoes in foil, like my mother before me and her mother before her. No more! This recipe is the absolute best baked potato recipe I've ever used. The skin is crisp and delicious and the inside is soft and moist but not mushy, and it comes out that way EVERY TIME. Even my toddler eats these (skin and all) without a fuss. item not reviewed by moderator and published
The best. This is the way a baked potato should to taste. item not reviewed by moderator and published
Leave it to Alton. This recipe works perfectly. I did it in my toaster oven, using the roasting rack and pan that came with it. In the last 10-11 minutes of cooking, laid a strip of bacon on either side of the potato. (If you haven't cooked your bacon on a rack in the oven, you haven't lived!). They finished at the same time, so the bacon was ready to chop up and top my perfect potato :9 item not reviewed by moderator and published
This is an excellent recipe. My potatoes turn out perfect everytime. item not reviewed by moderator and published
I've been using this recipe for a while now (big fan of Good Eats, btw), and just had a few notes... -Scrub those skins squeaky clean! If a stiff bristled brush doesn't do it for you, use some baking soda. It'll rinse clean and leave no taste. -Dry the potatoes thoroughly after washing, and again after poking them with the fork, otherwise the oil won't stick well. -Canola oil works fine, but I think olive oil tastes even better. Either way, make sure you rub it into every nook and cranny for even heat transfer. -If you don't have kosher salt handy, coarse sea salt is a tasty option, but table salt won't cut it! An hour is the minimum cooking time based on a couple of average sized potatoes. If you have more, or you have large potatoes, allow for extra time. The great thing is, you can let these potatoes sit for up to 15 minutes after pulling from the oven and they'll still be piping hot when you eat them- big help when you're trying to get the rest of dinner plated at the same time. So just plan in the extra time, and if you don't need it, they'll still be good when everything else is done. item not reviewed by moderator and published
After trying this recipe, and realizing how many years people I know have been messing up baked potatoes, I was shocked! It's so easy, it's really ridiculous! I refuse to accept anything less. A microwave is the last place a potato belongs. Classic Good Eats recipe. item not reviewed by moderator and published
Thank you. Thank you, Alton. Anyone who doesn't give this a 5 star rating, either hasn't followed the directions to the letter or didn't use an oven thermometer to ensure proper temperature. The potatoes are fluffy and come out perfectly every time. Love ya babe. Let's do lunch....... as long as you're cooking, that is. Mariner. item not reviewed by moderator and published
Altitude can affect cooking time. 1 hour in New York City will have a greater effect on the potatoes than 1 hour in Denver, Colorado. Get the perfect potato using your cooking guide that comes with your oven if your altitude is considerably above sea-level. item not reviewed by moderator and published
It's in the oven as I type this, about 30 mins to go. Anyone else have an issue with smoking up the house at all? Maybe I just used too much oil or something, but I had to open the windows and doors from the smoke emanating from the oven at first (No, it wasn't billowing black clouds or anything, but it was more substantial than steam for sure....). Any ideas? item not reviewed by moderator and published
who puts potatoes in the microwave?!! are you crazy! Anyway I put some garlic and seasoned salt on mine, haven't cooked 'em yet, but I tasted the mixture and it seems spectacular! My mom always made bakers and now that I'm livin on my own had to find out how it was done. And thankfully I was able to come across these simple guidelines! Hope they turn out. The comments make me think they will! :P item not reviewed by moderator and published
perfect! i didnt have kosher so i used sea salt, also used extra-virgin olive oil instead of canola...best ive ever had, i had some extras and sauteed some spinach and served over remaining potatoes...outstanding! item not reviewed by moderator and published
I made this baker with fresh steamed squash from a neighbors garden and smothered it with the cheese sauce (episode CE1A20) that is supposed to go with brussels. The whole family LOVED it! Thanks AB for another fab recipe. (No, I don't want to know how many calories that was!) item not reviewed by moderator and published
I love this potato. The oil and salt make the skins really good. item not reviewed by moderator and published
AB has done it again. Another great, fab recipe that was easy :) LOVE IT! item not reviewed by moderator and published
THESE ARE THE BEST BAKED POTATOES I'VE EVER HAD AT HOME...DEFINITELY WORTH THE EFFORT DOING THEM THIS WAY INSTEAD OF "NUKING" THEM!! 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
Um, you did have your oven ON, right? The actual difference between this recipe and yours using foil is that when a potato is wrapped tightly in foil, it is steamed in the water being cooked out of it, and not technically baked. This baked potato recipe obviously works just fine with a little more time for those with larger potatoes, higher elevation, etc.. An extra 15 minutes isn't going to kill anyone. item not reviewed by moderator and published
I had the same problem! Mine were in the oven at 350 for over 1.5 hours and the flesh inside was still firm. I had to finish them in the microwave since I couldn't wait any longer... I suppose my potatoes were too large? I would not use this method again unless I had really small potatoes. item not reviewed by moderator and published

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