Maine dish, Photography

Baked potatoes in the oven

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I love to bake unpeeled potatoes in the oven. Crispy on the outside and soft in the middle, you get a perfect baked potato served cracked open and still steaming. You can have it with butter and salt, cheese, baked beans or chili sauce. Any filling is good, vegetarian or not.

You can baked them when you come from work. Put some potatoes in the oven and then just carry on with your after work routine.

The best potatoes for baking in the oven are Russets. The skin is thicker and the interior is starchy.

Ingredients:

  • Russet potatoes (the same size)
  • Salt
  • Fresh ground pepper

Instructions:

Heat the oven at 200 degrees C. Turn on the oven while you are washing the potatoes. Sprinkle salt and pepper on each potato. Prick the potatoes in a few places with a fork. Bake the potatoes on the oven rack or place them on a tray.

Bake them for 50 – 60 minutes depending on how big they are. Flip them over every 20 minutes and check them with a fork to see when they are done.

If you want to have a soft skin, wrap the potatoes in foil before baking.

Serve them hot with any filling you like. Enjoy!

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82 thoughts on “Baked potatoes in the oven”

  1. I always pop some potatoes in the oven when I have it on for any decent amount of time when cooking something else – ideal work lunch, just reheat and you are good to go with a little butter and some salad 😇

  2. Baked potatoes are an easy supper around here too. We prefer red potatoes because their skins crisp up so nicely and the interior isn’t as mealy as russets, but I’ll take a baked potato any way I can get it.

  3. Imagine how delicious it is, if you’re with friends at a picnic. In Russia eat potatoes in the forest and roast it in the coals from the fire when it loses little heat! and then happily grab the hot potato and throwing from one hand to the other, burning and laughing, eat it! This is a very delicious and romantic!

  4. I LOVE Baked Potatoes for supper! I load it up with butter, cheese, real bacon bits, and sour cream, and serve with a tossed salad and French Bread. Yes, the meal is loaded with calories, but when we only do this once a month or so, it’s totally worth it!!

      1. I usually cut them up – like country potatoes – and roast them that way. I don’t take the skins off. Very yummy, but not the same as a baked potato. You reminded me of their yummy-ness!

  5. Baked potatoes have certain taste to them. You can wrap them in foil, or leave them alone. You can use “bakers” (number 1’s) or the stuff you get in a bag in the store. Always inviting. I’m glad to see someone put up actually baking them & not tossing in the microwave-great article.

  6. Great idea to throw them in when you get home. I always think of this too late and then there is not enough time to cook them before the rest of the dinner is ready. I will definitely try your tip.

  7. Like you they are one of my all time favourites. Real comfort food especially when the skin is crisp and crunchy, I lightly oil mine with olive oil which helps ensure a crispy finish. Last year here in the UK Albert Bartlett starting selling a variety of potatoes called Elfe if you haven’t tried them do look out for them; they are the stuff from which really great baked potatoes are made!

  8. Simple cooking – healthy and delicious and takes so very little time. With all the people I come in contact with, so many say they have no time to cook . They are sooooo missing out . It’s not hard, takes very little time and is so much healthier than picking up something, AND ( big bonus ) you spend more time with family. thank you for posting something as simple as baked potato !!!!!!

  9. I never thought of baking them without the foil. I’m going to have to give that a try.

    There used to be a restaurant chain around Myrtle Beach, SC called Rice Planter’s Back Porch that made pine tar potatoes. They wrapped russets in newspaper and dropped them in boiling tar. When they came out on your plate, you peeled the paper off and had a lovely, fluffy potato with a nutty flavor. They eventually had to quit doing it because the kitchen staff got hurt messing around with the tar. I didn’t want people to get hurt. But, I wished they could figure out a way to do it safely. It was the tastiest “baked” potato I had ever eaten.

    This may amuse you. https://klparmley.wordpress.com/2016/02/10/baked-potato-day/

  10. And if you don’t have time: (1) pre-heat your oven, (2) prepare your potatoes, (3) make cuts in potatoes (3) throw in oven dish safe (4) put in microwave for 3-5 min (depending on size of potatoes) (5) turn around and microwave for other 3 minutes (6) when soft inside, throw in the oven until outside is crispy. Saving 20-30 minutes (always good when in a hurry but craving potatoes).

  11. Your potatoes look delicious, but baked at 200 degrees? Are those really tiny potatoes? I buy different kinds, but for a basic Idaho baking potato about the size of a toddler’s fist, say, I’d have to bake it at 350 for an hour. The large “baking potatoes” you can buy individually in the grocery store can take more like 90 minutes at 350. Have you tried “crash potatoes?” Bake small red potatoes until tender, cut an X and smash open, top with some butter, salt and pepper, and Parmesan cheese and put back in the oven for a bit until the cheese is golden. Easy and yummy! 🙂

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