Baked Potatoes

Inspired by my favorite test kitchen, but modified to use olive oil.

Baked Potatoes
Serves: 2 servings
  • 2 (approximately 7 to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
  • ½ cup water
  • 2 Tbsp. olive oil
  • Salt and pepper
  1. Adjust oven rack to middle position and preheat oven to 450 degrees.
  2. Dissolve 2 tablespoons salt in ½ cup cold water in medium bowl.
  3. Place potatoes in bowl and toss in the salt water solution so the outside of potatoes are evenly moistened.
  4. Transfer potatoes to wire rack set in rimmed baking sheet.
  5. Bake until center of largest potato registers 205 degrees, approximately 45 minutes to 1 hour.
  6. Remove potatoes from oven and brush tops and sides with olive oil. Return potatoes to oven and continue to bake for 10 minutes.
  7. Remove potatoes from oven and open up the potatoes immediately so steam can escape by using paring knife making 2 slits, forming X, in each potato.
  8. Using clean dish towel, hold ends and squeeze inward toward the center slightly to push flesh up and out.
  9. Season to taste with salt and pepper.
  10. Serve immediately.


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