how to make a good Baked Potatoes recipe
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Baked Potatoes Recipe

Sometimes the simplest of ingredients and methods can yield delicious food, and this baked potato recipe is proof. They come out with crispy skin and a well-seasoned, fluffy filling. They’re so simple that you can, in fact, add nearly any of your favorite toppings, and come away with a delicious, personalized meal.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Baked Potatoes Recipe, double baked potatoes, How to Make Baked Potatoes Recipe
Servings: 4 servings
Calories: 198kcal
Author: Luna Regina

Ingredients

  • 20 oz russet potatoes 4 small
  • 1/2 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter
  • 1/4 cup Greek yogurt
  • 1.5 oz baked bacon crumbled
  • 1 tbsp scallions chopped
  • 1 tsp cilantro chopped
  • 1/4 tsp thyme
  • 2 tbsp cheddar cheese

Instructions

  • Preheat the oven to 400°F.
  • Use a fork to pierce the skin of each potato in several places. Then rub olive oil onto the skin and sprinkle the potato with salt and pepper.
  • Place whole potatoes on the middle rack and bake them at 400°F for 45-60 minutes until the skin feels crisp. Turning the potatoes once or twice while baking. Total cook time will vary depending on the size of the potatoes.
  • Let potatoes cool 10 minutes. Then cut each potato open, scoop out the inside. Arrange empty potato shells back on the baking sheet and bake at 400°F for 10 minutes.
  • In a large bowl, add the potato filling with salt, pepper, Greek yogurt, thyme, scallion, 1/2 tablespoon of butter, 1 tablespoon of cheddar cheese, and 1 oz bacon. Mash filling until smooth.
  • Spoon it all back into the potato skins. Top the potatoes with the remaining butter, cheese, and bacon. Return potatoes to the baking sheet and bake at 400°F for another 5-10 minutes, until the cheese melted.
  • Garnish with chopped cilantro and serve while potatoes are still hot.

Notes

  • Make sure that your potatoes don’t have too many sprouts or a green tinge. Green potato skin can be an indication of solanine, a compound that is poisonous if consumed in large amounts. Simply cutting the green parts off of your potatoes will render them safe to eat.
  • Wrap potatoes in aluminum foil if you want to shorten the cooking time.
  • The best way to know if your potato is cooked well is to stick a fork into the center. If the fork easily penetrates the potato, it is finished baking.
  • Use similar sized potatoes so that they all finish at about the same time.

Nutrition

Serving: 1serving | Calories: 198kcal | Carbohydrates: 27g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 292mg | Potassium: 619mg | Fiber: 2g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 1mg