Best Baked Potatoes

09.06.2018

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.

Baked Potato

Baked Potatoes

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.

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best baked potato method

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.

Baked Potatoes ingredients shown here potatoes water salt vegetable oil

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

how to bake potatoes

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).

Baked Potatoes shown here rolling in salt water brine before baking

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.

Baked Potatoes shown here set on a wire rack over a baking sheet before baking

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.

Baked Potatoes shown here brushing with vegetable oil

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.

how to cook baked potatoes oven

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?

Baked Potatoes

What Should I Serve with These Baked Potatoes?

Print

Baked Potatoes

5 from 6 votes

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.

Course: Side Dish
Cuisine: American
Keyword: baked potato
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 208 kcal
Author: Jaclyn

Ingredients

  • 4 (7 - 9 oz. each) russet potatoes, scrubbed clean and rinsed
  • 1/2 cup warm water
  • 2 Tbsp (32g) salt
  • 1 Tbsp vegetable oil

Instructions

  1. Preheat oven to 450 degrees. Place a wire rack over a rimmed 18 by 13-inch baking sheet.

  2. Pierce each potato 6 times (3 times on two sides) with a fork.

  3. In a large bowl whisk together water and salt until salt has dissolved. 

  4. Roll each potato in salt water to coat entirely, transfer to a wire rack while spacing evenly apart.

  5. Bake in preheated oven until center registers 205 degrees on an instant read thermometer (potatoes should almost be soft inside when pressed).

  6. Brush potatoes with vegetable oil, return to oven and bake 10 minutes longer.

  7. 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.

  8. Recipe source: from Cook's Illustrated

Nutrition Facts
Baked Potatoes
Amount Per Serving
Calories 208 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Sodium 594mg 25%
Potassium 945mg 27%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 1g
Protein 4g 8%
Vitamin C 15.7%
Calcium 2.9%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

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12 comments

  • Lindsay: Loved this method of making baked potatoes, they were full of flavor and super easy, definitely a keeper! Thanks a lot for the recipe September 21, 2018 at 12:02pm Reply

    • Jaclyn: I’m happy to hear you liked them Lindsay! Thanks for leaving a review! September 21, 2018 at 4:05pm Reply

  • Hayley: Love love loved how crispy the baked potato skin got in this recipe! My potato took 55 minutes total; 40 initially, then I rubbed it with vegetable oil, cut it in half and baked another 15 :) September 21, 2018 at 9:19am Reply

    • Jaclyn: Glad you liked this method Hayley! September 21, 2018 at 4:04pm Reply

  • Tracy: I made these last night and they were exactly as you described! They were delicious! I didn’t have a thermometer so just did the poke test. I’ll never make a baked potato any other way! We loved them! September 13, 2018 at 11:43am Reply

  • Cherie: I have always loved America’s Test Kitchen. They tell you the How and the Why for everything! Made these last night. The only change I did was after the oil I sprinkled with course sea salt. They turned out great! The insides were indeed so FLUFFY! Thanks September 12, 2018 at 7:03am Reply

    • Jaclyn: Yes I agree I love that ATK explains the hows and whys because otherwise I don’t really have a clue since I’m no food scientist. I’ve learned a lot from them.
      I’m glad you liked these baked potatoes! September 12, 2018 at 8:49am Reply

  • OC Koz: Only way to bake potatoes! Been using this method for at least 18 months- it’s the best!!! September 7, 2018 at 11:52am Reply

  • Janet Vinyard: Thanks so much for this recipe! Years ago there was a restaurant in Myrtle Beach, SC that served baked potatoes like this and the skins were delicious. I look forward to trying this. September 7, 2018 at 9:25am Reply

    • Jaclyn: I hope you love them! September 7, 2018 at 12:13pm Reply

  • Deanna Holmes: Im going o try this September 7, 2018 at 8:38am Reply

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