I never thought anyone needed a recipe for Baked Potatoes until I tried this method. Now I’m hooked and it’s the only way I’ll ever want to make baked potatoes again! I just don’t think they get any better than this.
So what makes these baked potatoes so special? This cooking method produces an incredibly fluffy, melt-in-your mouth interior and a crispy, nicely seasoned, slightly browned exterior.
They are the best baked potatoes I’ve ever had! Thanks to Cook’s Illustrated for creating such a simple yet genius recipe.
What Sets These Baked Potatoes Apart from Others?
A few simple steps are what turn a good baked potato into a great baked potato.
- The quick salt brine. It adds great flavor to the skin and even seeps into the potato a bit in the areas where pierced.
- Using high heat. That 450 degree temperature prevents leathery skin.
- Taking the temperature with an instant read thermometor. Taking the temperature of a potato? Yes, 205 degrees is the ideal temperature for a fluffy interior (then you’ll baste and add just 10 more minutes to that).
- A light basting of vegetable oil crispens up the skin. But only add at the last 10 minutes or you’ll end with soggy skin. (The brine and basting is why you need to use that baking sheet and and wire rack).
- Cutting the potatoes open immediately after baking. Otherwise they’ll sit and steam inside and become heavy. The fluffy interior is everything I’m telling you.
One more thing I ought to mention is that you want to use potatoes that are very similar in size so they’ll finish up at the same time.
What You’ll Need for this Recipe
- 4 (7 – 9 oz) russet potatoes
- 1/2 cup warm water
- 2 Tbsp salt
- 1 Tbsp vegetable oil (don’t use olive oil or it will smoke at this high heat)
- Desired toppings, such as butter, pepper, cheddar, chives, bacon, sour cream
The Best Way to Bake a Potato
First you’ll start out by preheating oven to 450 degrees.
Then scrub and rinse each potato to remove any dirt. Then using a fork, pierce the potato 3 times on two sides (6 times total).
Next in a large mixing bowl whisk together water and salt until salt has dissolved. Then roll potatoes in water to evenly cover with water mixture.
Transfer potatoes to a wire rack set over a rimmed baking sheet. Bake in preheated oven until potatoes register 205 degrees on an instant read thermometer (they should be nearly soft), about 45 – 60 minutes.
Remove from oven and brush with oil then return to oven and bake 10 minutes longer. Cut potatoes open just after removing then using a clean kitchen towel squeeze potato open while being careful of steam.
Serve immediately with desired toppings.
This Oven Method Makes the Best Baked Potato. Period.
Do you believe me yet? That you need to try this method? I’ve made hundreds, probably even thousands of baked potatoes in my life but never any this good. They’re perfectly seasoned, perfectly soft and tender, and have a delicious crisp skin.
Baked potatoes are one of my go-to side dishes and now I can say I’ve found the best. So good in fact you honestly don’t even need all the toppings, but hey who can resist bacon?
What Should I Serve with These Baked Potatoes?
- I love to serve this Chili over these baked potatoes or this Broccoli Cheese Sauce.
- They are the perfect side to a Skillet Seared Steak or Skillet Chicken with Garlic Butter
- Grilled Greek Lemon Chicken, Roasted Chicken Thighs or this super easy Slow Cooker Rotisserie Style Chicken is another great option.
- Or just serve them with just about anything, it’s a baked potato :).
This simple method yields the best baked potatoes on the planet! Fluffy, moist interior and salty, crispy exterior. Load them up with all your favorite toppings or just serve with butter and a little salt and pepper.
- 4 (7 - 9 oz. each) russet potatoes, scrubbed clean and rinsed
- 1/2 cup warm water
- 2 Tbsp (32g) salt
- 1 Tbsp vegetable oil
Preheat oven to 450 degrees. Place a wire rack over a rimmed 18 by 13-inch baking sheet.
Pierce each potato 6 times (3 times on two sides) with a fork.
In a large bowl whisk together water and salt until salt has dissolved.
Roll each potato in salt water to coat entirely, transfer to a wire rack while spacing evenly apart.
Bake in preheated oven until center registers 205 degrees on an instant read thermometer (potatoes should almost be soft inside when pressed).
Brush potatoes with vegetable oil, return to oven and bake 10 minutes longer.
Remove from oven and immediately cut a slit or "X" across to release steam. Using a kitchen towel squeeze ends to open then top as desired.
Recipe source: from Cook's Illustrated