This simple baked potato recipe by Alton Brown delivers a crispy skin and fluffy interior, perfect for a quick, satisfying meal. Using basic ingredients like russet potatoes, oil, and salt, you can customize it with your favorite toppings. The key feature is its crispy skin, achieved by baking directly on the oven rack.
Recipe Ingredients:
- 4 large russet potatos, approximately 14 ounces each
- 1 tablespoon Canola oil
- 2 teaspoons kosher salt
- Optional toppings, such as butter, sour cream, shredded cheddar cheese, and/or scallions
How To Make The Baked Potato?
- Preheat the oven: Position oven racks in the middle and bottom thirds of the oven; preheat to 350°F (175°C).
- Prepare the baking sheet: Line a half-sheet pan with aluminum foil and set aside.
- Wash and dry the potatoes: Thoroughly scrub the potatoes under cold running water; dry them with a kitchen towel.
- Poke holes in the potatoes: Using a fork, pierce each potato 8 to 12 times to allow moisture to escape during baking.
- Coat with oil and salt: Place the potatoes in a bowl; coat evenly with canola oil. Sprinkle with kosher salt.
- Arrange in the oven: Place the potatoes directly on the middle oven rack. Position the prepared baking sheet on the lower rack to catch any drips.
- Bake the potatoes: Bake until the skins are crisp and the flesh feels soft, about 1 hour and 15 minutes. The internal temperature should reach between 205°F and 210°F (96°C to 99°C).
- Remove from the oven: Using oven mitts, carefully remove the potatoes.
- Open the potatoes: With a fork, create a dotted line lengthwise on each potato. Gently squeeze the ends toward the center to open; be cautious of hot steam.
- Serve immediately: Add your preferred toppings and enjoy
Recipe Tips:
- Choose the Right Potato: Opt for large russet potatoes, as their high starch content yields a fluffy interior and crispy skin when baked.
- Avoid Foil Wrapping: For crispy skin, bake potatoes directly on the oven rack without wrapping them in foil, which can lead to steaming rather than baking.
- Use a Salt Brine: Dipping potatoes in a saltwater solution before baking ensures evenly seasoned and perfectly salted skins.
- Oil After Baking: To achieve a crispy, flavorful skin, brush potatoes with oil or butter after baking, preventing toughness.
- Check for Doneness: Bake potatoes until they reach an internal temperature of 205°F to 212°F (96°C to 100°C) for a fluffy texture.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover baked potatoes cool to room temperature. Then, place them in airtight containers or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3-5 days.
- Freeze: After the baked potatoes have cooled to room temperature, wrap each one individually in aluminum foil or place them in freezer-safe bags. Label with the date and freeze for up to 10-12 months.
- Reheat: Preheat the air fryer to 350°F (175°C). Place the baked potatoes in the basket, ensuring they don’t touch. Heat for 3-5 minutes, or until warmed through.
Nutrition Facts
- Calories: 161
- Total Fat: 0.2g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 17mg
- Potassium: 926mg
- Total Carbohydrate: 37g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 4g
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Alton Brown The Baked Potato
Description
This simple baked potato recipe by Alton Brown delivers a crispy skin and fluffy interior, perfect for a quick, satisfying meal. Using basic ingredients like russet potatoes, oil, and salt, you can customize it with your favorite toppings. The key feature is its crispy skin, achieved by baking directly on the oven rack.
Ingredients
Instructions
- Preheat the oven: Position oven racks in the middle and bottom thirds of the oven; preheat to 350°F (175°C).
- Prepare the baking sheet: Line a half-sheet pan with aluminum foil and set aside.
- Wash and dry the potatoes: Thoroughly scrub the potatoes under cold running water; dry them with a kitchen towel.
- Poke holes in the potatoes: Using a fork, pierce each potato 8 to 12 times to allow moisture to escape during baking.
- Coat with oil and salt: Place the potatoes in a bowl; coat evenly with canola oil. Sprinkle with kosher salt.
- Arrange in the oven: Place the potatoes directly on the middle oven rack. Position the prepared baking sheet on the lower rack to catch any drips.
- Bake the potatoes: Bake until the skins are crisp and the flesh feels soft, about 1 hour and 15 minutes. The internal temperature should reach between 205°F and 210°F (96°C to 99°C).
- Remove from the oven: Using oven mitts, carefully remove the potatoes.
- Open the potatoes: With a fork, create a dotted line lengthwise on each potato. Gently squeeze the ends toward the center to open; be cautious of hot steam.
- Serve immediately: Add your preferred toppings and enjoy
Notes
- Choose the Right Potato: Opt for large russet potatoes, as their high starch content yields a fluffy interior and crispy skin when baked.
- Avoid Foil Wrapping: For crispy skin, bake potatoes directly on the oven rack without wrapping them in foil, which can lead to steaming rather than baking.
- Use a Salt Brine: Dipping potatoes in a saltwater solution before baking ensures evenly seasoned and perfectly salted skins.
- Oil After Baking: To achieve a crispy, flavorful skin, brush potatoes with oil or butter after baking, preventing toughness.
- Check for Doneness: Bake potatoes until they reach an internal temperature of 205°F to 212°F (96°C to 100°C) for a fluffy texture.
Alton Brown The Baked Potato
