How To Make Fluffy Baked Potatoes
A fluffy baked potato is one of those comfort foods that can always be adjusted to your current mood. Feeling spicy? Add some hot salsa. Feeling classy? Top with butter, sour cream, chives, and salt. Feeling adventurous? Keep reading and I’ll reveal my new favorite topping.
Servings: 2
Calories: 480kcal
Ingredients
Baked Potato Ingredients
- Two 10 ounce Russet potatoes
- 1 teaspoon kosher sea salt
- 1 tablespoon olive oil
Anchovy Butter Ingredients
- 8 tablespoons (1 stick) butter, at room temperature
- 3 anchovy fillets
- 3 cloves garlic, finely chopped
- ½ teaspoon paprika
- 1 teaspoon lemon juice
- Salt to taste
Instructions
Baked Potato Preparation
- Line cooking rack with aluminum foil
- Preheat toaster oven to 425℉
- Scrub potatoes clean and pat dry
- With a fork, puncture potatoes on all sides, about 5 times total
- With a knife, carve an X on the top, about ½ inch deep
- Pour olive oil in your palms and rub potatoes
- Sprinkle kosher sea salt all over potato skins
- Bake for 30 minutes, turn them over, then bake for another 20 minutes
- Stick a fork into the thickest part of the potato. They’re done when there’s no resistance. If there is resistance, leave it in there and check again in ten minutes. And so on. Don’t worry, you won’t overbake your spud.
- Let cool for a couple minutes
- Gently massage potato with your hands to fluff up the inside. Gently press on all sides and repeat for a minute or so, until you feel the inside of the potato start to loosen up.
- Use a small fork to finish fluffing the inside
- Serve with your favorite toppings
Anchovy Butter Preparation
- Mash the softened butter in a bowl with a fork
- Add anchovy fillets, garlic, paprika, and lemon juice, and mix together with butter using a fork
- Taste and add salt if needed
- Spoon the butter onto a piece of plastic wrap or parchment paper
- Roll into a log and twist the ends
- Chill for at least 2 hours in the fridge (or in the freezer for a few minutes)
- Note: If you have a mortar and pestle, then use it to make this butter
Notes
- Washing potatoes: Regardless of what potatoes you’re buying, don’t wash them until just before using. Washing (scrubbing) them in advance will take away their natural protection (including dirt) from getting moldy. It can also leave moisture in the “eyes,” which can lead to a moldy smell. And washing them with just cold water is fine.
- Crispy potato skin: Rubbing oil and sprinkling salt on the potato skin will help create a crispy, delicious skin. If you're lucky enough to have duck fat handy, use it instead of olive oil.
- Baking: If you want to stick with science to find out when your potato is ready: stick a food thermometer into the thickest part of the potato; when it reads 209℉, it’s done.
- Sweet potatoes: I tried this same recipe for a baked sweet potato and the results were fantastic as well.
Nutrition
Calories: 480kcal | Carbohydrates: 2g | Protein: 2g | Fat: 53g | Sodium: 1570mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1442IU | Vitamin C: 4mg | Calcium: 32mg