Basic Baked Potatoes


Preparation info

  • Servings: Makes 5 pounds , or


    • Difficulty


    • Ready in

      1 hr 5

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

When it comes to baking potatoes, I remember my parents always wrapping them in foil and sticking them with a fork like a voodoo doll. The problem with this method is that the skin gets completely gross as the potatoes basically steam in the foil. The way to make the best baked potatoes is to ditch the foil. This can barely be called a recipe, but it’s important.


  • 5 pounds russet potatoes
  • Olive oil
  • Kosher salt


    1. Preheat oven to 425°F.
    2. Scrub potatoes well under cold water. The skins are the best part of the baked potato in my opinion, so make sure they are clean!
    3. Lay the potatoes out on a baking sheet. You’ll probably need two sheets.
    4. Poke a few holes in each potato with a fork and drizzle olive oil all over the potatoes. Don’t be stingy with it. Use at least 1 teaspoon per potato.
    5. Sprinkle each potato with kosher salt. Again, use a liberal hand. I use a few teaspoons of kosher salt for 5 pounds of potatoes. A lot of it winds up on the baking sheet.
    6. Bake the potatoes for about 60 minutes. If your potatoes are abnormally large or small, you can adjust the time in either direction by 10 minutes.