A simple and bomb-proof baked potato! Posting a recipe for baked potatoes may seem almost silly since we’re Idahoans and live and breathe potatoes- shouldn’t we all know how to prepare them? I’ve actually had to try several methods before finding the perfect way to get it just right. My bomb-proof baked potatoes are precisely that. So, easy and yet, they come out tender and fluffy inside with a salty, crispy skin. They are so good, and they take only a few minutes to prepare- after that, all you have to do is bake. These tasty spuds are the perfect side dish, but they also make a versatile main dish when topped with chili or broccoli and cheese sauce. Regardless of how you eat them, this is my go-to recipe for the perfect baked potato.
Belle’s Bomb-Proof Baked Potatoes
Russet Potatoes
Extra virgin olive oil
Sea Salt
Preheat the oven to 425 degrees and line a baking sheet with parchment paper or a thin coat of oil. Use a fork to poke holes all over the potatoes. Place them on the baking sheet, rub them with olive oil, and then sprinkle with sea salt. Bake for 45 to 60 minutes, or until the potatoes are fork-tender and the skin is crisp. Slice open each potato, fluff the insides, and serve with desired toppings.
