PERFECT BAKED POTATO RECIPE RECIPES

Name: Perfect Baked Potato
Yield: 4 Servings
Ingredients: 4 russet potatoes (about 2½ pounds), scrubbed; Olive oil (for rubbing); Flaky sea salt; Freshly ground black pepper; Unsalted butter, finely grated Parmesan (or your favorite cheese), and/or chopped fresh chives (for serving)

PERFECT BAKED POTATO RECIPE | BON APPéTIT

Perfect Baked Potato Recipe | Bon Appétit image

Our perfect baked potato recipe is as blank-slate as it gets. Crisp on the outside, pillowy on the inside, and up for dancing with any savory flavor in your fridge or pantry.

Provided by Andrew Knowlton

Yield 4 Servings

Number Of Ingredients 5

Ingredients

4 russet potatoes (about 2½ pounds), scrubbed
Olive oil (for rubbing)
Flaky sea salt
Freshly ground black pepper
Unsalted butter, finely grated Parmesan (or your favorite cheese), and/or chopped fresh chives (for serving)

Steps:

Preheat oven to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.
Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.
Cut open each potato; season with salt and pepper and top with butter, Parmesan, and/or chives.

THE PERFECT BAKED POTATO RECIPE - BBC FOOD

The perfect baked potato recipe - BBC Food image

We’ve got the perfect jacket potato recipe with a smoky, cheesy filling. Of course you can opt for baked beans, but why?

Provided by Jo Pratt

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 2

Number Of Ingredients 9

Ingredients

2 fat, floury potatoes (Maris Piper, King Edward or Marfona are all good bakers)
olive oil
flaked sea salt
2 smoked mackerel or trout fillets
1 tbsp chopped fresh parsley or chives
2 handfuls grated mature cheddar
1 tsp hot horseradish sauce or English mustard
2 large knobs of butter
sea salt and freshly ground black pepper

Steps:

Preheat the oven to 200C/400F/Gas 6.
Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil. Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato. When cooked, the potato should be golden-brown and crisp on the outside and give a little when squeezed. Serve split open with lots of salted butter or try one of the fillings below.
Preheat the grill to medium-high.
Split the baked potatoes in half and scoop out most of the fluffy flesh with a fork into a bowl. For the filling, flake in the smoked mackerel and add the parsley or chives, three-quarters of the cheese, the horseradish or mustard and butter and stir with the potato flesh until just combined. Season, to taste, with salt and freshly ground black pepper.
Spoon back into the potato skins, sit on a baking sheet and scatter over the remaining cheese. Grill until the cheese is bubbling and pale golden-brown.

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