How to Make a Baked Potato (3 Ways)
Yield: 4 servings
Calories: 168kcal
Learn the three most popular ways to cook a baked potato: oven-baked, microwave, and slow cooker. Follow these cooking directions for the perfect, fluffy baked potatoes every time!
Ingredients
- 4 russet potatoes, or Idaho
- olive oil, or vegetable oil for brushing
- kosher salt, for seasoning
Special Equipment
- Slow Cooker for slow-cooked baked potatoes
Instructions
Method #1) Oven-Baked Potatoes
- Preheat the Oven - Set the oven rack to the center position. Preheat to 400ºF (204ºC). Place a wire rack on top of a rimmed baking sheet, and set aside.
- Potato Preparation - Scrub and rinse the outside of the potatoes with cool water. Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around. Brush olive oil over the surface and sprinkle with salt.
- Bake Potatoes in Oven - Evenly space the potatoes on top of the wire rack. Bake until the skin is lightly crisp, the centers pierce easily with a fork, and the largest-sized potato registers between 200 to 210ºF (93 to 99ºC), about 70 to 80 minutes.
Method #2) Microwave Baked Potatoes
- Potato Preparation - Scrub and rinse the outside of the potatoes with cool water. Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around. Brush olive oil over the surface and sprinkle with salt.
- Microwave the Potatoes - Place the potato on a microwave-safe plate, one at a time for even cooking, or two potatoes max. Cook on “High” for 5 minutes. Use tongs to flip. Continue to cook in 1-minute intervals until the center pierces easily with a fork, and registers between 200 to 210ºF (93 to 99ºC), about 1 to 7 minutes, depending on size and quantity.
Method #3) Slow Cooker Baked Potatoes
- Potato Preparation - Scrub and rinse the outside of the potatoes with cool water. Pierce each potato with a fork 8 times, about ⅛-inch deep pricks all around. Brush olive oil over the surface and sprinkle with salt.
- Wrap with Foil - Individually wrap each potato with foil.
- Slow Cook the Potatoes - Place the potatoes in a single layer in the slow cooker insert. Cover and cook until the centers pierce easily with a fork, and register between 200 to 210ºF (93 to 99ºC), 4 to 5 hours on the “High” setting, or 6 to 7 hours on the “Low” setting, depending on size.
Notes
- Topping Suggestions: Butter, sour cream, cheddar cheese, chopped bacon, chives, green onions.
- Cutting Open a Potato: Immediately cut a slit down the center of each cooked potato. Use paper towels or a dish towel to squeeze the ends and sides together to push some of the flesh out of the skin. Use a fork to fluff.
- Oven Method Alternatives: The potatoes can be baked directly on a baking sheet. Make sure to flip halfway through cooking. Potatoes can be wrapped in foil before cooking to keep warm longer, but they will not have crisp skin. Eat within an hour of cooking.
- Storing: Store in the refrigerator in an airtight container for up to 5 days.
Nutrition
Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
Recipe Link
Recipe Video