The Ultimate Baked Potato

Name: The Ultimate Baked Potato
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4
Ingredients: 4 russet potatoes (approx 2½ lb), scrubbed clean; oil, for rubbing; coarse sea salt (such as Fleur de sel or Maldon); freshly ground black pepper; sea salt, to taste; freshly ground black pepper, to taste; non-diary butter, to taste; Cashew Sour Cream, to taste; freshly minced chives or green onions, to taste

5.0 out of 5 · 2 ratings

Active time: 10 min

Total time: 75 min

Serves: 4

These are the best baked potatoes you will every have — end of story!

Steps

Prepping & Baking the Potato

Ingredients

4 russet potatoes (approx 2½ lb), scrubbed clean
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; use an oil with a high smoke point; 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.

Garnishing & Serving the Baked Potato

Ingredients

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

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9 Comments

Cenk G • September 15, 2017 at 04:40AM

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.

Reply
Kirk B • September 18, 2017 at 02:03PM

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. https://www.thespruce.com/cooking-oil-smoke-points-995464

Reply
Rachel B • March 31, 2018 at 10:45PM

That didn't really answer the question did it? The oven temp is too high for the olive oil's smoke point, unless we are missing something.

Reply
Kirk B • April 3, 2018 at 01:00PM

Hi Rachel and thanks for your comment. Extra Virgin Olive very well may not be able to withstand temps as high as 400 degrees. Perhaps, you can try a refined olive oil, or another oil, for a higher smoke point. Oils such as palm oil, avocado oil, mustard oil, peanut oil, etc have higher smoke tolerance - and then, evoo can be used to finish if that flavour is desired. The recipe can, in fact, be modified to reflect better practice…or desired outcome. I hope this helps. Thanks so much for engaging with Rouxbe. Chef Kirk

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Michael L • May 24, 2019 at 10:21PM

Good info! Thanks!

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Sunnie S • August 31, 2020 at 06:40PM

I've been guilty of cooking my baked potatoes in the microwave (because of how quick it is), but taking the time to bake them makes all the difference in the world! I used my counter-top toaster oven (with convection on). I also used peanut oil to coat the skins. The skin came out crispy and the inside of the potato was fluffy and delightful. The potato was also SO much more flavorful then when cooked in the microwave. Thank you Rouxbe!

Reply
Char N • Rouxbe Staff • September 1, 2020 at 02:53AM

Hi Sunnie--I will agree with you 100%. One thing you may want to do is batch cook the Russets to have on hand for dinners during the week. There is no comparison to true, baked potatoes. Your potatoes sound perfect. -Char

Reply
Jack R • February 22, 2023 at 10:44PM

char for one jacket potatoe how much cashew sour cream should i top it with.

Reply
Char N • Rouxbe Staff • February 23, 2023 at 02:38AM

Hi Jack: that all depends on you--most people use the word "dollop," a casual, unmeasured topping. Generally, about two, heaping tablespoons. Enjoy the potato. Char

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