In this recipe, you will learn three of the best methods for how to bake potatoes to perfection in the oven. Master the techniques of baking them directly on the oven rack, wrapping them in foil, and crafting them into aesthetic Hasselback-style creations.
Technique #1: Directly on the Oven Rack Without Foil
Preheat oven to 400°F. Prick the potatoes all over with a fork so that they don't end up exploding in the oven.
Place on the middle oven rack and bake for 45 to 60 minutes - until soft all the way through. Let cool for 10 to 15 minutes.
Cut a criss-cross into the top of the potato, using a fork.
Pop it open with your fingers.
Add butter and fluff with a fork. Season with salt and pepper.
Serve.
Technique #2: In Foil
Preheat oven to 450°F. Prick the potatoes all over with a fork. Wrap in foil squares.
Place directly on middle oven rack and bake for 45 to 60 minutes, until soft all the way through.
Remove the potatoes to a cutting board and let sit for 10 minutes or until you can handle them. Remove the foil and cut a criss-cross into the top of the potato using a fork.
Pop it open with your fingers, add butter and let it melt into it as you fluff the potato with a fork.
Top with sour cream, bacon bits, chives, salt and pepper. Serve!
Technique #3: Hasselback Style
Preheat oven to 450°F. Place a potato on a large spoon.
Make very close slices into the potato until you reach the spoon, so the potato slices will hold together by the bottom. Do this all across the top of the potato. Repeat with remaining potatoes.
Roughly chop the herbs. Mix the olive oil and fresh herbs together. Place the potatoes on a baking tray. Use a basting brush to spread the olive oil and herbs over the potato. Try to get into the slices as well with the oil. Sprinkle them with freshly ground salt and pepper.
Bake the potatoes until they are golden brown with crisp edges, about 60 minutes. This completely depends on the size of the potatoes. Keep an eye on them! If they are looking dry while baking, baste them with a little more olive oil.
Serve.
Notes
COOKING TIP: If you don't have a large enough spoon for the hasselback potato, try placing chopsticks on either side of the potato to stop the knife from going right through. Personally, I just put the potato on the cutting board and start slicing from one end to the other, being careful not to go all the way through. But the spoon or the chopsticks can make it a lot easier for you.
Baked potatoes can be stored in the refrigerator in an airtight container for up to 3 to 4 days. Do not store them in the foil.
It doesn't matter what side of the foil is on the outside.
If you don't poke holes into the potatoes, you run the risk of them exploding in the oven and creating a big mess.
If you're baking the potatoes directly on the oven rack, make sure they are large enough to not fall through the grates.