Servings: 4 1x
Ingredients
- 4 medium russet potatoes (about 6–7 ounces each), washed and patted dry
- 1 tablespoon avocado oil or olive oil
- Kosher salt or coarse sea salt
- Optional baked potato toppings for serving: butter, sour cream, chopped fresh parsley or chives, sliced green onions, cheddar cheese, bacon bits, freshly cracked black pepper, salsa, and/or guacamole
Instructions
- Preheat oven to 425°F. Position the oven rack in the center of the oven.
- Place the washed and dried potatoes on a rimmed baking sheet.
- Poke each potato with a fork 3-4 times.
- Rub each potato with oil and sprinkle with salt.
- Bake the potatoes for 50-60 minutes, or until a fork can be easily inserted into the potatoes, or the internal temperature registers 210°F on an instant-read thermometer. Baking time will vary depending on the size of the potatoes.
- Remove the potatoes from the oven, and make a fairly deep cut lengthwise in the skin and flesh of each potato using a paring knife.
- Use your fingers to press the opposite ends of the potato toward one another to create an opening.
- Fluff the inner flesh of the potato using a fork before serving with desired toppings.
- Leftovers may be stored in an airtight container in the refrigerator for up to 4 days.
Notes
To make this recipe dairy-free or vegan, you can use a non-dairy sour cream alternative for topping your perfect baked potato.
Nutrition Information
- Serving Size: 1 medium potato with skin (6 ounces)
- Calories: 160
- Fat: 0.2 g
- (Sat Fat: 0 g)
- Carbohydrate: 36 g
- (Fiber: 4 g
- Sugar: 2 g)
- Protein: 4 g