Perfect Baked Potato
One of my favorite comfort foods is a perfect baked potato. I love eating the outer skin along with all those wonderful toppings.
Servings: 1 Person
- 1 large russet potato you can use other kinds
- 2 tsp of Olive oil you can use vegetable or canola (8ml)
- 1 pinch of kosher salt or any coarse salt
- 1 tbsp butter 14g
- 2 tbsp sour cream 30g
- 1 tbsp chopped yellow onion 4g
- 2 tbsp shredded cheddar cheese 12g
- 1 strip of bacon, chopped
- salt and pepper to taste
- a pinch of green onion
Preheat the oven to 350 F/176 C. Set the rack in the middle position.
Wash and dry your potatoes. Then poke holes in them with a fork.
Place the potato or potatoes in a bowl and drizzle the oil on them. Make sure they are coated all over. Then sprinkle on the Kosher salt.
Place the potatoes in the oven directly on the rack and bake for 75 to 90 minutes. Until they are soft when poked with a fork. The outer skin will be a little crispy/crunchy. You may put a sheet pan on the rack below the potatoes to catch any drippings if desired.
Remove the potatoes with tongs and allow them to cool for a few minutes. Then slit them lengthwise with a knife and press on the ends to open up the potato. Top with your favorite toppings. Enjoy!
Note: The perfect baked potato's nutritional facts will vary greatly depending on your toppings. The below facts represent the recipe as is.