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!
6small-medium russet potatoesroughly 110-215 grams each
¼cupcanola oil
1teaspoonsalt
¼teaspoonblack pepper
Instructions
Preheat oven to 375 degrees F. Wash and scrub potatoes until clean. Dry with a clean lint-free towel.
Rub each potato all over with half of the oil (2 tablespoons divided between 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 adjust the temperature to 425 F (use the convection setting if you have it). Brush each potato with remaining oil, and season with salt and pepper.
Bake at 425 F for 15-20 minutes, until 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.