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.
SERVES 1; Calories: 325; Total Fat 5 grams; Saturated Fat: 0 grams; Protein: 7 grams; Total carbohydrates: 64 grams; Sugar: 3 grams Fiber 8 grams; Cholesterol: 0 milligrams; Sodium: 262 milligrams
1 Video | Photo: The Baked Potato Recipe

















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By 945546
san francisco, ca
on May 15, 2013
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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
By Meeko
Texas
on March 05, 2013
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The absolute best baked potato and comes out perfectly every time! We love this method!
By Chef #1007882
Right outside o...
on March 03, 2013
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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.
Read all 122 reviews