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Gallery Test Kitchen’s Favorite Baked Potato Credit: Sidney Bensimon Recipe Summary prep: 10 mins total: 1 hr 25 mins Servings: 4
Ingredients Ingredient Checklist 4 russet potatoes (about 2 1/2 pounds) Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper Unsalted butter, sour cream, and chopped chives, for serving
Cook’s Notes When buying potatoes, look for firm russets that are heavy for their size, with a smooth surface and even complexion. Potatoes with eyes, dark spots, or a greenish hue are old and should not be used.
Gallery Test Kitchen’s Favorite Baked Potato Credit: Sidney Bensimon
Recipe Summary prep: 10 mins total: 1 hr 25 mins Servings: 4
Gallery
Test Kitchen's Favorite Baked Potato Credit: Sidney Bensimon
Test Kitchen’s Favorite Baked Potato
Credit: Sidney Bensimon
Test Kitchen’s Favorite Baked Potato
Recipe Summary prep: 10 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 10 mins total: 1 hr 25 mins
Servings: 4
prep: 10 mins
total: 1 hr 25 mins
prep:
10 mins
total:
1 hr 25 mins
Servings: 4
4
Ingredients
Ingredients
- 4 russet potatoes (about 2 1/2 pounds) Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper Unsalted butter, sour cream, and chopped chives, for serving
Directions
Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven.
Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with butter, sour cream, and chives.
Cook’s Notes When buying potatoes, look for firm russets that are heavy for their size, with a smooth surface and even complexion. Potatoes with eyes, dark spots, or a greenish hue are old and should not be used.
Cook’s Notes
When buying potatoes, look for firm russets that are heavy for their size, with a smooth surface and even complexion. Potatoes with eyes, dark spots, or a greenish hue are old and should not be used.
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All Reviews for Test Kitchen’s Favorite Baked Potato
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All Reviews for Test Kitchen’s Favorite Baked Potato
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
