Test Kitchens Favorite Baked Potato Recipes

TEST KITCHEN'S FAVORITE BAKED POTATO

Test Kitchen's Favorite Baked Potato image

Just an hour in the oven gives russet potatoes tender, fluffy centers, while a prebake brush of olive oil and sprinkle of salt yield crunchy, tasty skin.

Provided by Martha Stewart

Time 1h25m

Number Of Ingredients 4

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

Steps:

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.

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