Perfect Baked Potato
Perfectly fluffy and delicious baked potato. Every time.
Equipment
- cookie sheet
- ramekin – for the oil
- silicon brush
- foil
- fork
- cutting board
- kitchen knife
Ingredients
- 1 medium sized Russet potato – keep all potatoes of more or less equal size.
- 1 tbsp vegetable oil
- 1 tbsp sea salt
- ½ cup cheddar cheese – freshly grated
- 2 tbsp butter – in 4 slices
- 1 tsp black pepper – ground
- 1 pickled jalapeño – sliced, optional
- 1 tbsp bacon – crumbled
- ½ cup sour cream – a large dollop
- 1 tbsp chives or green onions – chopped
Instructions
- Preheat oven to 475℉
- Place potatoes on a foil lined cookie sheet
- Pierce potatoes along the top several times with a fork.
- Brush potatoes in vegetable oil, then liberally sprinkle sea salt on all sides.
- Place into the preheated oven and bake for 1 hour. click here to start a timer
- Remove from the oven and test for doneness (a fork should easily penetrate the cooked potato without much resistance).
- Slice the potato longwise down the middle. Go through the inside of the potato but do not pierce the bottom potato skin. Using a pair of kitchen mitts, press the ends of the potato together, which will crush the inside of the potato and force it open.
- Add salt and pepper to taste. Stuff with bacon, cheese, optional jalapeños, and sour cream. Transfer to a dish and microwave on high for 1 ½ minutes to melt the cheese. Add chopped chives or green onions, and serve.
PRIVATE NOTES
Nutrition
Calories: 1020kcal | Carbohydrates: 48g | Protein: 23g | Fat: 84g | Saturated Fat: 41g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 7922mg | Potassium: 1185mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2316IU | Vitamin C: 16mg | Calcium: 572mg | Iron: 3mg
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