Baked Potato recipe
Servings: 6 servings
Calories: 251cal
This Baked Potato Recipe takes just 5 minutes to prep and is made up of just four ingredients! The result is baked potatoes that are soft and fluffy in the middle with a perfectly crispy exterior. Serve them as a side dish topped with butter or loaded with all your favorite toppings!
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Ingredients
- 6 small-medium russet potatoes roughly 110-215 grams each
- ¼ cup canola oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Wash and scrub the potatoes, until clean. Dry with a clean, lint-free towel.
- Rub each potato all over with half of the oil, dividing 2 tablespoons between the 6 potatoes. Pierce the center of each potato with a knife and place on a baking sheet.
- Bake for 1 hour, or until tender. (If you have very large potatoes, you may need to add to the cook time.)
- Remove from the oven and increase the temperature to 425°F. (Use the convection setting if you have it.) Brush the potatoes with the remaining oil and season with the salt and pepper.
- Bake for 15 to 20 minutes, until the skins are crispy. Serve.
Notes
Storage:
Baked potatoes are best right away, but leftovers will last in an airtight container in the fridge for up to 3 days.
When you're ready to serve again, bake at 350ºF for 15-20 minutes or chop and heat in a skillet with oil to warm and re-crisp.
Nutrition
Calories: 251cal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 398mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg