Oven Baked Potato Recipes

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OVEN BAKED POTATOES {STEAKHOUSE COPYCAT}



Oven Baked Potatoes {Steakhouse Copycat} image

Wondering how restaurants get those perfect potatoes? Here's the hints on how to make the best oven baked potatoes with salty, crispy skin and fluffy potato inside.

Provided by Julie Clark

Categories     Side Dish

Time 50m

Number Of Ingredients 3

4 large Russet potatoes
1/4 cup olive oil
1 tablespoon salt

Steps:

  • Preheat the oven to 425ºF.
  • Wash and dry the potatoes.
  • Pierce the potato 2-3 times with a fork (See notes in article above!)
  • Rub oil all over the potatoes (or choose one of the other options above to rub on the outside).
  • Rub salt all over the potatoes. We prefer coarse sea salt or pink himalayan salt.
  • Place the potatoes on a baking sheet and bake for about 45 minutes.
  • The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
  • Serve with butter, cheese, chives, sour cream and all of your favorite toppings!

Nutrition Facts : Calories 410 kcal, Carbohydrate 66 g, Protein 7 g, Fat 13 g, SaturatedFat 1 g, Sodium 1762 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

PERFECT BAKED POTATO



Perfect Baked Potato image

This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!

Provided by CURLEEGIRLEE

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h31m

Yield 1

Number Of Ingredients 6

1 medium baking potato
1 teaspoon olive oil
½ teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
¼ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
  • Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g

THE BAKED POTATO



The Baked Potato image

Provided by Alton Brown

Categories     side-dish

Time 1h10m

Yield 1 potato per person

Number Of Ingredients 4

1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
Canola oil to coat
Kosher salt
Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions

Steps:

  • Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
  • Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.

AMAZING OVEN ROASTED POTATOES



Amazing Oven Roasted Potatoes image

With these potatoes, you wont miss the loads of oil in regular fried potatoes. Golden on the outside, tender on the inside.

Provided by Shannon Skeeters Fecho

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

6 potatoes, cut into chunks
2 tablespoons olive oil
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon cracked black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
  • Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 37.6 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 553.5 mg, Sugar 1.7 g

OVEN ROASTED POTATOES



Oven Roasted Potatoes image

A great roasted potato side dish made with olive oil and herbs.

Provided by JMRYGH

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 11

⅛ cup olive oil
1 tablespoon minced garlic
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried dill weed
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon crushed red pepper flakes
½ teaspoon salt
4 large potatoes, peeled and cubed

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
  • Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 53.1 g, Fat 7.1 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 304 mg, Sugar 4.2 g

BEST BAKED POTATO



Best Baked Potato image

Make and share this Best Baked Potato recipe from Food.com.

Provided by cooking_geek

Categories     Potato

Time 1h10m

Yield 1 serving(s)

Number Of Ingredients 3

1 large russet potato
canola oil
kosher salt

Steps:

  • Heat oven to 350°F and position racks in top and bottom thirds.
  • Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
  • Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.
  • Place in a bowl and coat lightly with oil.
  • Sprinkle with kosher salt and place potato directly on rack in middle of oven.
  • Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
  • Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
  • Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.
  • It will pop right open.
  • But watch out, there will be some steam.
  • NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Nutrition Facts : Calories 284.1, Fat 0.3, SaturatedFat 0.1, Sodium 22.1, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5

OVEN-BAKED POTATO PANCAKES



Oven-Baked Potato Pancakes image

This baked potato cakes are every bit as flavorful as their all-fried counterparts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 12

Number Of Ingredients 16

4 medium Yukon gold potatoes
1 teaspoon olive oil
2 cloves garlic, minced
1/2 small onion, cut into 1/4-inch dice
1/2 red bell pepper, cut into 1/4-inch dice
1 celery stalk, peeled to remove strings, cut into 1/4-inch dice
2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
1/4 cup skim milk
2 tablespoons roughly chopped fresh thyme, plus sprigs for garnish
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 large egg whites
3/4 cup plain bread crumbs, toasted
2 tablespoons vegetable oil
Sweet Red-Pepper Sauce

Steps:

  • Place potatoes in small stockpot, cover with water, and bring to a boil. Reduce heat to medium high; gently boil until tender, 40 to 45 minutes. Drain in a colander. Using a towel to hold potatoes, peel while still hot. Pass potatoes through a potato ricer or a food mill into a large bowl.
  • Heat oven to 450 degrees. Meanwhile, heat olive oil in skillet over medium-low heat. Add garlic, onions, red peppers, and celery; saute until vegetables are translucent, about 5 minutes. Add stock; saute 1 minute more. Add vegetable mixture to potatoes along with milk, thyme, salt, and black and cayenne peppers. Form 1/3 cup mixture into 3-inch round cake; transfer to platter. Repeat, making cakes with remaining mixture.
  • In a shallow dish, whisk egg whites until foamy. Place bread crumbs in a shallow dish. Coat cakes in egg whites, then in bread crumbs; transfer to a baking sheet.
  • Pour 1 tablespoon canola oil in a medium nonstick skillet; place over medium-high heat. Add half the cakes; cook until golden brown, 2 to 3 minutes on each side. Return to baking sheet; set aside. Repeat process with remaining tablespoon canola oil and cakes, wiping skillet with paper towel between batches.
  • Place cakes in oven; cook until deeply golden, about 20 minutes. Serve with Sweet Red-Pepper Sauce.

Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 257 g

SIMPLE BAKED POTATO



Simple Baked Potato image

This recipe for baked potatoes is delicious with steak, meatloaf, or by itself. I never was fan of the potato's skin until I began making this recipe! These potatoes taste amazing loaded with cheese, sour cream, and/or chives! If you want to get fancy, use this recipe as a base recipe for one of the many potato skin, whipped baked potato, or other more-to-it recipes on here.

Provided by Kristin M

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

4 tablespoons butter
2 teaspoons olive oil
1 ½ teaspoons garlic powder
salt and ground black pepper to taste
6 medium potatoes, scrubbed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place butter in a microwave-safe bowl and microwave on high until melted, 20 to 30 seconds. Stir in olive oil, garlic powder, salt, and pepper.
  • Use a fork to poke about 5 holes into each potato. Place each potato on a sheet of aluminum foil about 6 inches wide. Brush butter mixture over potatoes, making sure to evenly coat each one. Wrap up completely in foil. Poke 5 more holes into the wrapped potatoes.
  • Bake potatoes in the center of the preheated oven until easily pierced with a fork, about 1 hour. Spread leftover butter mixture over potatoes after cutting them open.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 37.7 g, Cholesterol 20.4 mg, Fat 9.5 g, Fiber 4.8 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 93.4 mg, Sugar 1.8 g

OVEN POTATOES



Oven Potatoes image

As executive director for a living history site, I've learned the basics of milking cows, making candles and cooking hearty fare like potatoes. This dish has the right combination of cheeses, seasonings and potatoes.-Ronda Thompson, Wellsville, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

5 large potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
1/3 cup butter, melted
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/3 cup grated Parmesan cheese
1 cup shredded cheddar cheese

Steps:

  • In a greased 13x9-in. baking dish, layer the potatoes and onion. In a small bowl, combine the butter, salt, pepper and garlic powder; drizzle over potatoes and onion. Sprinkle with Parmesan cheese; stir gently to combine., Cover and bake at 400° for 45 minutes or until potatoes are tender. Uncover; sprinkle with the cheddar cheese. Bake 5-10 minutes longer or until the cheese is melted.

Nutrition Facts :

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