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Clean recipe · cooking.nytimes.com

Baked Potatoes

Recipes for baked potatoes exist across the archives of The Times. This is the battle-tested best. Adorn the result with toppings: sour cream, minced chives, crumbled bacon, chopped jalapeño, cauliflower florets, crab meat dressed in lemon juice. The potatoes are a blank canvas, though delicious on their own.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
1 hr
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Ingredients

  1. 4 large baking potatoes, like russets
  2. 1 teaspoon olive oil
  3. Kosher salt
  4. 4 tablespoons unsalted butter

Instructions

  1. Preheat oven to 450.
  2. Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
  3. Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
  4. Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.