Baked Potatoes for Ann


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Appears in

From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

From Scratch

By Michael Ruhlman

Published 2019

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  • 4 medium russet potatoes, well washed
  • 8 tablespoons/115 grams unsalted butter, or more to taste, cut into 2-tablespoon chunks, at room temperature
  • Kosher salt to taste


    Preheat the oven to 425°F/218°C.

    Place the potatoes directly on the center oven rack and bake for 1 hour. Squeeze one. If the skin is soft, not crunchy, continue to bake until the shell is distinctly hard, perhaps 15 minutes more.

    Remove the potatoes from the oven, immediately cut a slit down the middle lengthwise, and squeeze from both ends to open them up and allow the steam to escape (steam will otherwise soften the shell). Using a fork, chop up the potato within the shell to break it all up and separate it from the skin without removing it.

    Add 2 tablespoons butter to each potato, along with a solid pinch of salt, and chop the butter into the flesh of the potato until it is completely melted. If you would like to add more butter, I would encourage you. Add more salt if you wish, too.

    Serve immediately, with more butter on the table to put on the skins before you eat them as well.