In our book, learning to make a perfect baked potato is a key life skill—and an easy one to master. Start by picking firm, unbruised starchy potatoes labelled russet or Idaho and give them a nice scrub down so you don’t end up with a mouthful of dirt later on. Pricking them all over with a fork allows steam to escape from the spud (no potato explosions, please!), and a little olive oil, salt, and pepper is all the accompaniment they need before heading into the oven.
This result is as blank-slate as it gets—and that’s on purpose. Our ideal baked potato is crisp on the outside, has a pillowy interior, and is up for dancing with almost any savory flavor in your fridge or pantry. To serve, slice lengthwise down each potato, and finish with whatever toppings you crave, such as labneh, olive oil, and za’atar, or top it with Brooklyn Delhi's Tomato Achaar. For a finish worthy of a steakhouse, add a pat of the best butter you can find and a sprinkling of chives while it’s still piping hot.
Editor’s note: This recipe was originally published January 14, 2014.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.
Step 2
Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.
Step 3
Cut open each potato; season with salt and pepper and top with butter, Parmesan, and/or chives.
