Perfect Baked Potato Recipe

For those who don't want to use the oven, these bake in the microwave beautifully. After scrubbing the skin clean, I pierce the potatoe, generously rub olive oil or canolla oil and sprinkle kosher salt and/or garlic powder all over the potatoes before placing them into the microwave on a paper towel. Then I cover them with a dry paper towel and on top of that I place a couple of wet paper towels. Bake on high for 10 to 20 minutes depending on size and number of potatoes. Remove top paper towels, sprinkle more salt/garlic if desired,turn potatoes over and cook another 5 to 10 minutes as needed. The skins are always delicious, tender and crispy. I often make twice-baked or stuffed potatoes this way, with a variety of ingredients in the "stuffing".

45 minutes at 400 degrees F. 60 minutes at 350 degrees F. 90 minutes at 325 degrees F.

Love baking potatoes this way. I usually have large potatoes so I have to bake them a long time. I usually have the oven on 350 or 400 degrees depending on how much time I have for them to bake. Baking them longer (2.5 hours or so) at 300 is great, but I usual don't have that kind of time. I coat these with the oil, and then generously sprinkle crushed sea salt and then sprinkle garlic powder on them. Of course, we love garlic, so this is yummy to us. Our family then top these a variety of ways. Oh, I put these directly on the rack in the oven and have a drip pan on the next rack down to catch anything. This works well for me. These are so delicious!

Simply delicious!! Poking holes in the potatoes, adding the olive oil over the skin, and sprinkling some kosher salt on top is definitely the way I'm going to make all our baked potatoes from now on (with all our typical add-ins, not what the recipe calls for)! I always ate the skins before, but not because I thought they tasted good or anything. However, the skins are worth eating with this recipe!! I did change the temperature of the oven to anywhere between 350 to 400 degrees (depending if I'm making something else or what not) and they are always done in about 60 minutes. Definitely worth trying, as I doubt you will be disappointed!! :)

I usually microwave my potatoes just to save time, but in truth, these are so much better. I did cheat because I used huge potatoes and microwaved for about 10 minutes then cooked in the oven. They came out perfect. Also, I used table salt, but you really need to go with a course salt like Kosher salt. Topped with Garlic Butter (also off this site) and sour cream.

Perfect Potatoes! We like to use Sea Salt. Tip to figure out if a potato is fully cooked: drop it on the counter or stovetop. If it bounces it is not done baking. If it doesn't bounce it is ready to add your favorite toppings. We like sour cream, and bacon in addition to the cheese and butter listed here.

Easy. I love baked potatoes that you get at the restaurant but I could not get the same taste with the potatoes that I did at home, until now. I was very pleased, added butter and sour cream and I was in heaven.

It's hard to go back to any other method once you've had baked potatoes like this. A local up-scale eatery upped the ante on these by preparing a rub containing kosher salt, pepper, onion and garlic powder and a small amt of WHITE SUGAR. Rubbed over the olive oil/ butter coating and cooked at hi-temp, this creates a caramelized, very crispy shell that is fantastic for special occasions.

Loved you posted how to cook a baked potato properly. All my life I believed you had to wrap them in foil, until I visited the Potato Museum outside of Pocatello, Idaho. Foil was a decoration that restaurants added later, and will make your baker gummy inside. They suggest washing the potato well, rubbing oil or butter on the outside, and bake a med potato at 350 degrees for an hour. Test by gently squeezing the sides for give. If you're ever up that way, don't miss this awesome little museum, they have signs all over that say "FREE TATORS FOR OUTA STATERS!" and they do serve you the best baked potato you have ever experienced in your life !

Can't miss with this recipe. I also like to use sea salt instead of regular salt.

It's, you know, a baked potato. But a REALLY good one. I used Kosher salt on mine and was pretty generous with the olive oil. I love the crispy skin, and the inside was pretty fluffy but not dried out. I had some pretty big potatoes, so I upped the temp to 385 and just let them go until they were done (per the time-honored squish-test); for me it was just under 2 hours. My kids were all over it, too, so I guess this one's a winner! **Added later - my sister reminded me about the baked potatoes from a steak house she served at years ago: coated in freakin' BACON GREASE, fresh ground pepper and kosher salt. They were good. I mean GOOOD. Try it if you dare.

No cives...great with the steak and yes, beer!

AMAZING RECIPE!!

Original prep of scrub, fork pierce, olive oil and kosher salt rub was perfect. I did add garlic powder - gotta have my garlic. However, I had gargantuan russets, so baked at 400F for a bit over an hour until center temp was around 210F. Let them rest. They were still hot, fluffy and cooked perfectly all the way through when chowed down with a t-bone.

Tried and true: bake at 425-450 OR microwave 4 minutes then 5-6 minutes in 425F oven or til crisp outside, soft inside. NO cheese needed. Sour cream and fresh chives.

Such a great idea — thank you!

I thought 90 mins at 300° seemed bizarre, but I thought I'd give it a try. Turns out, I should have followed my instincts. Makes me wonder if some of the reviews are real. I recommend 45 mins at 400°, maybe a little longer if the potatoes are ginormous.

I can’t believe how easy it was.

Love this because the oven temperature works perfectly with my steak recipe.

Worked out really well!