{"id":"0ea70f85-a693-4a73-84ab-bdc5af7e0d4d","url":"https://recipestripper.com/recipes/0ea70f85-a693-4a73-84ab-bdc5af7e0d4d","source_url":"https://cooking.nytimes.com/recipes/1016869-baked-potatoes","title":"Baked Potatoes","description":"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.","servings":4,"servings_text":"4 servings","total_time":"PT1H","ingredients":[{"text":"4 large baking potatoes, like russets","item":"large baking potatoes, like russets","quantity":4},{"text":"1 teaspoon olive oil","item":"olive oil","quantity":1,"unit":"tsp"},{"text":"Kosher salt","item":"Kosher salt"},{"text":"4 tablespoons unsalted butter","item":"unsalted butter","quantity":4,"unit":"tbsp"}],"instructions":[{"number":1,"text":"Preheat oven to 450."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately."}],"date_published":"2026-10-29T23:59:12.297922+00:00","date_modified":"2026-10-29T23:59:12.297922+00:00"}