Baked Potato

70 mins
Serves 1
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Directions

  1. 1Wash the potato(es) under running water.
  2. 2Wash the potato(es) under running water.
  3. 3Wash the potato(es) under running water.
  4. 4Dry thoroughly.
  5. 5Dry thoroughly.
  6. 6Dry thoroughly.
  7. 7Poke prodigiously with a fork to allow steam to vent during cooking.
  8. 8Poke prodigiously with a fork to allow steam to vent during cooking.
  9. 9Poke prodigiously with a fork to allow steam to vent during cooking.
  10. 10Rub with cooking oil, enough to be slippery but not drip.
  11. 11Rub with cooking oil, enough to be slippery but not drip.
  12. 12Rub with cooking oil, enough to be slippery but not drip.
  13. 13Sprinkle on about half a teaspoon of kosher salt.
  14. 14Sprinkle on about half a teaspoon of kosher salt.
  15. 15Sprinkle on about half a teaspoon of kosher salt.
  16. 16Park the potato(es) directly on an oven rack, set midpoint to the top third of your oven.
  17. 17Park the potato(es) directly on an oven rack, set midpoint to the top third of your oven.
  18. 18Park the potato(es) directly on an oven rack, set midpoint to the top third of your oven.
  19. 19(Optional) Place a drip pan underneath to catch any drippage.
  20. 20(Optional) Place a drip pan underneath to catch any drippage.
  21. 21(Optional) Place a drip pan underneath to catch any drippage.
  22. 22Set the oven or toaster oven to 300 degrees Fahrenheit and bake for 1 hour.
  23. 23Set the oven or toaster oven to 300 degrees Fahrenheit and bake for 1 hour.
  24. 24Set the oven or toaster oven to 300 degrees Fahrenheit and bake for 1 hour.
  25. 25Carefully extract the potato(es).
  26. 26Carefully extract the potato(es).
  27. 27Carefully extract the potato(es).
  28. 28Re-oil lightly.
  29. 29Re-oil lightly.
  30. 30Re-oil lightly.
  31. 31Return to the oven and increase temperature to 400 degrees Fahrenheit.
  32. 32Return to the oven and increase temperature to 400 degrees Fahrenheit.
  33. 33Return to the oven and increase temperature to 400 degrees Fahrenheit.
  34. 34Cook for 10 more minutes for crispy skin.
  35. 35Cook for 10 more minutes for crispy skin.
  36. 36Cook for 10 more minutes for crispy skin.
  37. 37To split, poke with a fork to perforate and then carefully squeeze the ends to pop it open.
  38. 38To split, poke with a fork to perforate and then carefully squeeze the ends to pop it open.
  39. 39To split, poke with a fork to perforate and then carefully squeeze the ends to pop it open.

Ingredients

  • Burbank Russet potato
  • Burbank Russet potato
  • Burbank Russet potato
  • cooking oil
  • cooking oil
  • cooking oil
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt

Equipment

oven rackdrip pantoaster ovenfork

Tips

  • Poke potatoes with a fork to allow steam to vent, preventing a dense texture.
  • Do not use a knife to split the potato; poke with a fork and squeeze the ends to open.
  • Be aware of steam when opening the potato.