Before I discovered this baked potato recipe I was guilty of either nuking my potatoes in the microwave or wrapping them in foil and throwing them in the oven. My microwaved potatoes would come out wet and chunky. My ‘foiled’ oven-baked potato had wet skin and no flavor. Sound familiar?
Well, here is a simple baked potato recipe that is easy to follow and will give you the yummiest baked potato evah!
The secret to making crispy, fluffy, flavorful baked spuds is in brining them. Whaaaat? Yep. Dipping (or rather rolling the potatoes) in a salt and water mixture before baking.
Why brine first? Because it is very hard to season a potato. The brine allows the salt to coat the skin and seep into the potato to give you crispy skin and a more flavorful baked potato.
OK. Enough backstory. Let’s get on with it.
Get the potato ready for the brine by poking several holes in each spud with a fork all around. The holes will allow steam to seep out and flavor to seep in.
Make your brine by mixing these two ingredients: 2 Tbsp salt and 1/2 cup water. Mix thoroughly and roll each potato around in the mixture.
Transfer potatoes to a wire rack so potatoes will cook evenly. Preheat oven to 450F and place them in the oven.
Allow them to cook for about 45 minutes to an hour, or until they register an internal temperature of 205F. You will notice that the potato skins have a ‘whitish’ looking coating because of the brine.
Brush the potatoes with a tablespoon of oil. Don’t use butter. Butter contains water and it will make the crust soggy.
Put the potatoes back in the oven for about more 10 minutes to get that crispy skin. Remove the rack from the oven, but don’t squeeze the potato at this stage to check if they’re ready. (Since you’ve already taken their temperature, you know they’re done.) Make an ‘X’ incision across the top of each potato. You will hear a definite ‘crackle’ sound. Yum. Gently smush your potato open to add butter, sour cream, green onions, or your favorite toppings.
Oh. One more thing. Serve immediately.