• 1 Russet potato (per person)
  • olive oil
  • kosher salt
  • fresh chopped parsley
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Does anyone really “bake” potatoes at home anymore? Yes…I understand it may be a bit time consuming…but you will definitely appreciate the difference in taste and texture, as opposed to, microwaving them. I’m going to show you how you can recreate those perfectly Baked Potatoes you can order at any steakhouse…but in your own kitchen. The insides will be super fluffy…and oh…the outside, nice a crispy!

This is a “no foil” recipe. Foil steams the potato and will not allow you to achieve that crispy skin!

Heat your oven to 425 degrees. Rinse your potatoes really well and pat dry. Poke each potato about three times at the top with a fork.

Rub the entire surface of each potato with olive oil. Sprinkle with kosher salt. I love this salt keeper…click here to purchase one similar to mine.

Place potatoes on sheet pan. I used a flat cast iron pan in my recipe. I would highly recommend using if you have one. Click here to purchase this exact one I used. Depending on the size of the potatoes, you will bake for at least 45 minutes. Test at the 45 minute mark by piercing with a fork. Mine were fairly large, so they took one hour to fully bake.

To serve, split the top open and top with your favorites…butter, cheese, sour cream, chives, bacon, parsley…whatever you so desire! I kept mine simple and just topped with butter and fresh parsley!

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Lasagna Soup? Yep…it is a thing and you are going to love it! The flavor…OMG…amazing in just under 40 minutes. I opted

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