The Ultimate Baked Potato

Ultimate Baked Potato


These are the best baked potatoes you will every have — end of story!
  • Serves: 4
  • Active Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Views: 5,736
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Step 1: Prepping & Baking the Potato

• 4 russet potatoes (approx 2½ lb), scrubbed clean
• olive oil, for rubbing
• coarse sea salt (such as Fleur de sel or Maldon)
• freshly ground black pepper


To start, preheat the oven to 400°F (200°C). Note: For even crispier skin, the potatoes can be cooked in a 450°F oven. Just keep an eye on them, as the cooking time may be a bit less.

Next, poke the potatoes all over with a fork and rub with oil; season generously with salt and pepper. Note: Feel free to experiment with other spices, if desired.

To bake the potatoes, place them directly on the oven rack and bake for 60 to 75 minutes, or until a knife goes in very easily. When ready, the inside should be soft, yet the skin should nice and crisp.

Step 2: Garnishing & Serving the Baked Potato

• non-diary butter, to taste
• freshly minced chives or green onions, to taste
• Cashew Sour Cream, to taste
• sea salt, to taste
• freshly ground black pepper, to taste


To garnish the potato, carefully cut open each potato; season with salt and pepper and top with your favorite toppings.

The cashew cream goes particularly well with these potatoes. Note: For a thicker “sour cream” texture, do not add as much liquid to the Cashew Sour Cream recipe.

Serve immediately. These potatoes are so satisfying that they can be served as a main meal with a nice salad.


  • Cenk G
    Cenk G
    Hi, I come across recipes such as this one where olive oil is used for cooking (here in a 400-450°F oven) although it is known for its low smoke point and not recommended for high temperature cooking (as also taught in the Rouxbe Professional Cooking program). Could you please clarify this point? Thanks.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Cenk and thanks for learning with Rouxbe. Great question - in general, vegetable-based oils have a higher smoke point than animal-based fats such as butter. I have attached a link below that outlines the differences between various oils/smoke points, etc. I hope this helps. Thanks again and enjoy your cooking! Chef Kirk.

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