Basic Baked Potatoes Recipes

Steps:

• Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
• Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place butter in a microwave-safe bowl and microwave on high until melted, 20 to 30 seconds. Stir in olive oil, garlic powder, salt, and pepper.
• Use a fork to poke about 5 holes into each potato. Place each potato on a sheet of aluminum foil about 6 inches wide. Brush butter mixture over potatoes, making sure to evenly coat each one. Wrap up completely in foil. Poke 5 more holes into the wrapped potatoes.
• Bake potatoes in the center of the preheated oven until easily pierced with a fork, about 1 hour. Spread leftover butter mixture over potatoes after cutting them open.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Steps:

• First, you need some taters. Russet potatoes are the most popular for baking, either large or small.
• You are also going to need some oil (Olive or Canola oil are preferred) and some salt. Many people prefer Kosher, I use sea salt. Any will do.
• Clean your potatoes with a stiff-bristled brush and cold water. I use the toothbrush my son gets from the dentist (lol).
• After you've thoroughly cleaned the potatoes, look them over and remove any bruises or miscolored spots. I use a butter knife to pull out the "eyes".
• Using your average fork work your way around each potato stabbing deeply into it's flesh. 6-12 stabs should do it depending on the size of the potatoes you are using. This allows steam to escape during the cooking process.
• Dry them off with a paper towel and preheat the oven to 350°F.
• Take a small bowl and add just a splash of your chosen oil, and have a container ready for the taters once they've been oiled.
• The objective is to LIGHTLY coat each potato with oil. My method is to lightly dab each potato in the oil and then use my hands to spread the dab around the entire spud.
• Then lightly salt each one and put aside as you wait for the oven to heat up.
• Arrange them in a 350°F oven on the rack over a baking sheet to catch any drippings.
• Cooking time will vary from 1 hour and up depending on the size and quantity of potatoes you cook. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside. Careful, potatoes retain heat for quite a while!
• To open a baked potato, take your fork and stab a dotted line half way around a potato, then using your thumb and index finger squeeze at both ends of the line. It will pop right open.
• Add any topping of your choice. Our favorite is shredded cheese and bacon bits.

Steps:

• Preheat oven to 450 degrees.
• Scrub the potatoes, dry them and, if desired, rub the skin of each with a teaspoon of butter or oil. Prick the skin of each potato in one or two places with a fork or with the point of a knife.
• Place the potatoes in the oven and bake 45 minutes to an hour, until the potato offers no resistance when a knife is inserted in the center.
• Remove the potatoes from the oven and serve at once, whole, or score the potato or potatoes with an X, squeeze the sides of the potato to force the X open and serve.

Steps:

• Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done.
• When potatoes are done let them cool 10-15 minutes.
• Then slice them in half lengthwise.
• Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins.
• In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk.
• Taste and adjust seasonings if necessary.
• Spoon potato mixture evenly into shells.
• Top with remaining 1/4 cup of cheese and green onions.
• Sprinkle lightly with paprika.
• Return to oven until hot and cheese is melted, about 15-20 minutes.
• Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.

Steps:

• Scrub potatoes thoroughly.
• Do not dry them.
• Cut ends of potatoes so they will stand up straight on oven rack.
• Salt potatoes all over.
• Stand up on end in 400 degree oven (not necessary to preheat).
• Bake potatoes approximately 1 hour, or until tender.