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Asparagus jacket potatoes recipe


  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Baked potato
  • Jacket potatoes

This is quite possibly the poshest jacket potato i've ever tried, and certainly the most delicious!


Cheshire, England, UK

2 people made this

IngredientsServes: 4

  • 4 good size baking potatoes
  • 1 tablespoon milk
  • 125ml soured cream
  • 1 tsp salt
  • pepper to taste
  • 500g asparagus, cut into 2cm pieces and cooked
  • 100g grated Cheddar
  • 2 bacon rashers, diced and cooked

MethodPrep:15min ›Cook:1hr20min ›Ready in:1hr35min

  1. Bake your potatoes in a 200C (gas 6) oven for about an hour, or till done. While you're waiting, this is when I cook the asparagus and bacon...
  2. When the potatoes are ready, take them out of the oven and either slice a bit off the top, or cut an x to open it up. Mash the inside a little and scoop out a generous amount, placing it in a mixing bowl.
  3. Once you've got all the mash in the bowl, add the milk, soured cream, salt, pepper, asparagus bits, 1/2 the cheddar and the bacon. Stir till just combined, then spoon it back into the potato shells.
  4. Here's the best bit - sprinkle the rest of the cheese on top of the potatoes, then return to the oven for a few minutes until the cheese is all melted and bubbly. Then they're ready to eat. Heaven!

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

by dolittle7

Excellent spuds, quickly became a family favourite. Tip: keep the top piece of the potatoes you chop off as there is always left over mash mix, and these make tasty mini baked spuds.-14 Dec 2016(Review from this site AU | NZ)


Asparagus in the Oven, Asparagus in Alufoil like a Star Cook Prepare

I’ll show you my recipe for Asparagus in the Oven today. Inspired by the star chefs Hans Haas, Johann Lafer and Alfons Schuhbeck, I would like to present you a simple and extremely tasty asparagus dish.

The asparagus is cooked in aluminium foil in this preparation variant, this is aroma cuisine of the finest!

You can use green or white asparagus for this preparation. A recipe for baked deep-fried asparagus can be found elsewhere. I wish you every success!


Sauces to serve with Asparagus

The classic sauce to serve with asparagus is hollandaise sauce. This sauce has a lovely rich creamy texture and a lovely tang to it that complements the flavour of the asparagus. It’s well worth a try and if you want to add a really sophisticated feel to your meal I can definitely recommend it.

Hollandaise sauce is made from egg yolks, lemon juice and olive oil and full instructions can be found here.

You could also try a Maltaise Sauce or a Mousseline Sauce These are both variations on hollandaise sauce. For a Maltaise sauce replace the water with orange juice and / or add orange juice and grated orange rind for extra flavour. For the Mousseline integrate thick cream into the hollandaise sauce.

Another sauce for asparagus that might appeal to you is a basic cheese sauce, perhaps made with a nice mellow cheese. Asparagus with cheese sauce is a nice comforting food. Alternatively if like us you like stir frying you could try pasta with asparagus, your choice of Mediterranean vegetables stir fried along with some pesto sauce. Our daughter loves this sort of thing and we often make it out of the odds and ends we find in the fridge. It even keeps well in a tub as a homemade pasta salad for lunch at work, college or school.

If you've never made cheese sauce before asparagus with cheese sauce is a good place to start and the technique for makeing a sauce like this well worth knowing. Once you get the hang of this sort of sauce making you can make just about any sauce. It's not difficult either!


The best baked potato toppings:

In my humble opinion the best approach for baked potato toppings is setting up a salad bar like selection of toppings!

In my potato bar dreams there would be the following options:

  • Bacon
  • Cheese
  • Mo butta is mo betta!
  • Brisket
  • Sour cream
  • Diced onions
  • Grilled chicken
  • Cream cheese
  • Jalapenos
  • Taco meat

Of course, I would never put all these toppings on one potato (or would I?), but it is nice to have these options for whatever I am in the mood for any given day!


Was there ever a time, maybe in your childhood, when you got in trouble for someone else&rsquos mischief&mdashwhen you were judged as guilty by association? Then you understand the plight of the potato. Potatoes have gotten a bad rap for far too long. As victims of the war on foods mistakenly categorized as &ldquodisease-producing,&rdquo potatoes have been blamed for ills they never caused. Potatoes are wrongly accused of contributing to obesity, diabetes, cancer, Candida overgrowth, and many other conditions, while in truth these miraculous tubers can reverse these illnesses. That&rsquos right! Potatoes are actually good for people with diabetes, because they help stabilize blood sugar.

One common misconception is that potatoes are poisonous because they&rsquore nightshades. Potatoes, tomatoes, eggplants, and other edible nightshades do not aggravate conditions such as arthritis you can put aside the worry that potatoes are inflammatory. (For more on this, see the chapter &ldquoHarmful Health Fads and Trends.&rdquo) Truth is, the toxic oil that potatoes are fried in, the cheese sauce ladled on top, and the butter, milk, and cream mashed in are what have the world convinced that potatoes are bad for us. The frying process and the highfat/high-sugar content of dairy products are the real instigators of insulin resistance and A1C levels that reach the diabetic zone. This combination of fat plus lactose also feeds every type of cancer. Potatoes don&rsquot cause health issues the other ingredients served with them do. We should also be careful not to lump potatoes in with the fear of grains and processed foods.

If you&rsquore avoiding &ldquowhite&rdquo foods such as white rice, white flour, white sugar, and dairy products (such as milk, cheese, yogurt, and cream), don&rsquot cut out potatoes! After all, a potato in its whole, natural state isn&rsquot white&mdashit&rsquos covered in nutrient-rich red, brown, gold, blue, or purple skin. This skin of the potato is one of the best nutrition sources on the planet&mdashit&rsquos a miracle of amino acids, proteins, and phytochemicals. Only once you cut into a potato might you see a white interior&mdashwhich doesn&rsquot mean it&rsquos lacking in value. After all, we don&rsquot think of apples, onions, or radishes as white and therefore useless, even though when you cut into them, they&rsquore devoid of color. And a cultivated blueberry is colorless inside (whereas wild blueberries are saturated with color inside and out) this doesn&rsquot mean it shows up on white food lists. Instead, we picture these foods in their whole forms, which is exactly how we need to start thinking of potatoes.

The entire potato, inside and out, is valuable and beneficial for your health: potato plants draw some of the highest concentration of macro and trace minerals from the earth. Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancers, liver disease, inflammation, and the viruses such as Epstein-Barr and shingles that are behind rheumatoid arthritis, joint pain, autoimmune disease, and more. Potatoes will be your allies if you&rsquore looking to fight any chronic illness&mdashto fend off liver disease, strengthen your kidneys, soothe your nerves and digestive tract, and reverse Crohn&rsquos, colitis, IBS, or peptic ulcers.

In addition to being antiviral, they&rsquore antifungal and antibacterial, with nutritional cofactors and coenzymes plus bioactive compounds to keep you healthy and assist you with stress. Further, potatoes are brain food that helps keep you grounded and centered. As a kid, did you ever do that science project where you stick some toothpicks in a potato, balance it in a cup of water, and watch it sprout on the windowsill? How many other foods can transform and thrive like that, coming to life before your eyes? That&rsquos the power of a potato&mdasha power that&rsquos not to be underestimated&mdashand we witness it firsthand as children. How does it happen that when we&rsquore adults, we&rsquore taught that it&rsquos a weak, empty, ridiculous food, as though we&rsquore supposed to forget the miracle we witnessed way back when? What we should really be saying about potatoes is, &ldquoWhere would we be without you?&rdquo They are that vital to our existence.

Maybe you&rsquove steered clear of the potato misinformation all these years. If that&rsquos the case, your body thanks you for it&mdashand now you have even more reason to appreciate potatoes. On the other hand, if you&rsquove been led to believe that potatoes are nothing but starch that will add to your waistline, it&rsquos time to see this root vegetable in a whole new light. If you&rsquore bold enough to overcome the conditioning of popular food culture to appreciate the potato in its unadulterated form, you will give yourself one of the greatest gifts on this earth.

If you have any of the following conditions, try bringing potatoes into your life:

Heart disease colon cancer breast cancer pancreatic cancer prostate cancer liver disease liver cancer, kidney disease kidney cancer hypoglycemia diabetes obesity arthritis (including rheumatoid) peptic ulcers hemorrhoids irritable bowel syndrome (IBS) Crohn&rsquos disease celiac disease colitis small intestinal bacterial overgrowth (SIBO) all other intestinal conditions insomnia depression Graves&rsquo disease Hashimoto&rsquos thyroiditis low reproductive system battery herpes endometriosis mystery infertility shingles anxiety Addison&rsquos disease all autoimmune diseases and disorders chronic obstructive pulmonary disease (COPD) ear infections eye infections inflamed uterus, ovaries, and/or fallopian tubes

If you have any of the following symptoms, try bringing potatoes into your life:

Inflammation fungus fatigue brain fog difficulty sleeping dizziness ringing or buzzing in the ears diabetic neuropathy tingles and numbness malaise listlessness hearing loss hypothyroid canker sores restless leg syndrome food allergies anxiousness skin discolorations frozen shoulder Candida overgrowth Bell&rsquos palsy hyperthyroid loss of libido spasms twitches cold sores central nervous system sensitivities inflamed gallbladder, stomach, small intestine, and/or colon

EMOTIONAL SUPPORT

Potatoes offer us foundation and strength when we&rsquore feeling blurred, dizzy, foggy, troubled, or adrift in our lives. If your ego is consuming you, potatoes can tap into the humble confidence within, overriding the toxic emotions that keep you from succeeding in the areas of life that truly matter. Potatoes reorient us, help us to feel pleased and gratified by our experiences, and guide us to make choices not based on ego but out of true grounding and stability.

SPIRITUAL LESSON

Have you ever felt like you had so much to offer, only you remained unseen by those around you? The potato is the ultimate underdog&mdashfull of potential, yet perpetually overlooked and trampled on (sometimes literally). Potatoes remind us of all our hidden gifts, our life purposes and talents that get trapped inside, held back, stifled by the earthly traffic known as everyday life. Potatoes&rsquo humble strength is due in part to how they grow: in clusters, surrounded by other potatoes, like a large extended family. If you come from a small family or had a difficult upbringing, potatoes will energetically pass along the grounding and sense of belonging that comes from being raised with a wide familial support network. If you come from a large, adoring family, potatoes will help you continue your connections. Potatoes come in numbers for a reason: so that, like an army of loved ones, they can fight for you.

When you feel like you&rsquore living by an arbitrary belief system that dictates what you&rsquore supposed to do and who you&rsquore supposed to be, connect with the wisdom of the potato. Remind yourself that so much of who you are is beneath the surface, that you are supported and witnessed, and that you deserve to unearth your true nature and share it with the world.

* Potatoes are one instance where it&rsquos definitely best to seek out organic if possible.

* When preparing potatoes to eat, the best way to maximize the healing benefits and keep the nutrients intact is to steam them. If you normally eat your potatoes with butter, cheese, sour cream, or the like, try avocado as a dairy replacement, either cubed or mashed on top. Salsa and tahini are other tasty additions.

* After you&rsquove steamed a batch of potatoes, set some aside to cool. Later, pull them out of the fridge, slice or cube them, and add them to a spinach or kale salad. The enzymes from the potatoes will enhance the healing alkaloids in the leafy greens, maximizing the medicinal power of the meal.

* If you&rsquore dealing with a cold sore, try putting a slice of raw potato on it for relief.

* Potatoes can absorb and help diminish the negative effects of wireless Internet signals, cell phone signals and emissions, and other electromagnetic fields (EMF). They can even soak up and neutralize the negative emotional energy we sometimes pick up during the day and bring home with us. To tap into this feature of potatoes, select one to keep out in a bowl on the kitchen counter or elsewhere in your home. Discard the potato every five to seven days (don&rsquot eat it) and replace it with a fresh one.

* Whenever you&rsquore celebrating, make potatoes part of the meal. Whether it&rsquos a wedding, engagement, birthday, graduation, promotion, holiday, or other festive occasion, including potatoes will support and enhance the joyful emotions and help sustain them for days afterward.

CHILI-LOADED BAKED POTATOES WITH CASHEW &ldquoSOUR CREAM&rdquo

This chili is the perfect hearty, warming meal for colder months, though it&rsquos great eaten any time of year. While it requires some chopping and a little time, the end result is a nice big batch of chili that will feed a hungry crowd or keep well for meals all week long. Feel free to add more red pepper for some extra spice.

  • 6 potatoes
  • 1 pound black beans or kidney beans, soaked overnight*
  • 1 tablespoon coconut oil
  • 4 cups diced onion
  • 4 garlic cloves, minced
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2 cups diced mushrooms
  • 2 cups diced red bell pepper
  • 2 teaspoons each cumin, poultry seasoning, garlic powder, and chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 2 cups diced tomatoes
  • 1 avocado, diced
  • 1 jalapeno, minced
  • 1/4 cup minced cilantro
  • 1 cup raw cashews
  • 1/2 lemon, juiced
  • 1/2 date, peeled, pitted
  • 1 garlic clove
  • 1/2 cup water

Preheat the oven to 425°F. Pierce the potatoes in several places with a fork. Bake for 45 to 60 minutes, until tender. Drain the beans, place in a 4-quart pot, and cover with an inch of water. Bring to a full boil, then reduce heat to a simmer. Cook the beans for 1 hour, or until tender, adding more water as needed to keep the beans covered with liquid. Drain and set aside.

For the chili, heat 1 tablespoon coconut oil in a large pot add the onions and garlic. SauteÅL over high heat until the onions are translucent and fragrant, adding water as needed to prevent sticking. Add the carrots, celery, mushrooms, bell pepper, spices, sea salt, and red pepper flakes, if using. Continue to cook, stirring occasionally, until vegetables begin to soften, about 15 minutes. Add beans, tomato paste, and tomatoes, stirring until well combined. Cover and continue to simmer on medium heat for 15 minutes. Reduce heat to low.

For the &ldquosour cream,&rdquo blend all the ingredients until smooth, adding 1/2 cup water slowly (just enough to keep things moving). Halve the baked potatoes. Serve topped with chili, cashew &ldquosour cream,&rdquo avocado, jalapeno, and cilantro.

* You may use 6 cups of salt-free canned beans, if desired.

Excerpt from the #1 New York Times Bestselling Book Life-Changing Foods.


Spicy kidney bean vegan baked potatoes

What’s so great about this recipe is that while the potatoes are baking in the oven, you can prepare the filling in just a few simple steps. This makes this an ideal meal prep recipe that you can batch cook at the start of the week and have lunch ready to go for the next few days.

And this won’t be just any odd boring lunch either. A multitude of flavours combine in the kidney bean sauce, including a good level of spice with hints of sweetness and depth too. The beans by themselves have a slight earthiness and of course, a fantastic, almost meaty texture. Top everything off with creamy avocado to balance out the heat, and you’re good to go! Serve it in the perfectly baked jacket potato, and add any other fillings or extras of your choice.

Of course, you don’t even have to restrict this kidney bean sauce to just the potatoes. You can also serve it with a side of your choice, such as noodles, rice, fries, salad, etc. And it would also make a great filling for wraps and sandwiches! Instead of the avocado sauce, you can serve these vegan baked potatoes with hummus or vegan mayonnaise/soured cream.

Reasons to love these jacket potatoes with kidney beans

  • Comforting and cosy
  • Perfect as a weeknight dinner …
  • … or a meal prep lunch
  • Gluten-free
  • Oil-free
  • Easy
  • Great for batch cooking
  • Made with simple ingredients

How to make vegan baked potatoes with kidney beans

Preheat the oven to 200 decrees C/390 F. Arrange the potatoes on a sheet of baking paper and bake in the oven for around 45-50 minutes, until soft. This will depend on the size of the potatoes you use.

Meanwhile, add the onion, garlic and red bell pepper to a non-stick frying pan with around 1/4 cup water and sauté for 2-3 minutes, until softened.

Add the oyster mushrooms together with the paprika, cumin and basil. Cook for a further 3-4 minutes, until the mushrooms soften.

Add the kidney beans, tinned tomatoes, tamari and apple cider vinegar. Cook for around 5-7 minutes, stirring frequently and the last minute stir in the green peas.


Method

  • Preheat oven to 200* C (390* F) Fan.
  • Lay 4 sheets of aluminum foil with parchment on a working surface.
  • Pierce the potatoes all over with a fork and place one in the center of each sheet of foil.
  • To each potato add ½ tablespoon of olive oil, ½ clove of garlic, 1 sprig of rosemary, 1 sprig of thyme and 1 sprig of oregano.
  • Wrap each potato in the sheet of foil, securely and transfer to a baking pan.
  • Bake for 1-1 ½ hours.
  • When ready, remove from oven and unwrap.
  • Slice them lengthwise with a knife and gently push the sides together with your hands to open the sliced part more.
  • Place them back in the same baking pan without any foil and drizzle each with a few drops of olive oil.
  • Add salt, pepper, thyme and 1 tablespoon of cream cheese over the openings of each potato.
  • Fold the turkey slices in half and add 2 slices to each potato over the cream cheese.
  • Dice the bell peppers into 0.5 cm cubes and add them over the cream cheese.
  • Sprinkle with cheddar and bake for 10-15 minutes.
  • When ready, remove from oven and serve with finely chopped spring onion, mint and olive oil.


Stuffed jacket potatoes (two ways)

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Ingredients

Jacket potatoes

Chipotle mince filling

  • 120 g tasty cheese, cut into pieces (3-4 cm)
  • 500 g water
  • 500 g beef mince
  • 1 brown onion, cut into halves
  • 2 garlic cloves
  • 1 carrot, cut into pieces
  • 3 tbsp chipotle chillies in adobo sauce (including 3 chillies - see Tips)
  • ½ tsp salt
  • 130 g barbecue sauce
  • 40 g extra virgin olive oil
  • ½ red capsicum, cut into pieces (1 cm)

Broccoli and cheese filling (vegetarian)

  • 120 g tasty cheese, cut into pieces (3-4 cm)
  • 500 g water
  • 200 g broccoli, cut into florets
  • 1 brown onion, cut into halves
  • 2 garlic cloves
  • ½ red capsicum, cut into halves
  • 40 g oil
  • 250 g cream cheese, cut into pieces
  • 3 tsp wholegrain mustard
  • 1 - 2 pinches salt
  • 1 - 2 pinches ground black pepper

14 Stuffed Baked Potatoes That Are so Easy to Meal Prep

Try these healthy toppings to cut calories and add extra nutrients.

Stuffed baked potatoes are the ultimate comfort food, but the most popular fillings&mdashcheese, bacon, and sour cream&mdashare not exactly the healthiest options when piled together. As a result, you might be tempted to avoid baked potatoes entirely. But the truth is, a whole potato has ample nutritional benefits and can have a place in a well-balanced diet. And we're not just talking about sweet potatoes here (although they are a powerhouse veggie with vitamin A)&mdashwhite potatoes are about equal in terms of calories and fiber plus, they're packed with nutrients like potassium, magnesium, and phosphorus. Obviously, the way you cook a potato matters (we're not giving you a free pass on fries!), but if you choose lighter, nutrient-rich toppings, a stuffed baked potato makes for a nutritious, satisfying lunch that's also easy to meal prep. Try these delicious recipes to get started!

Here's proof you don't need bacon and sour cream to enjoy a piping hot baked potato. The cooked filling is mashed together with broccoli, bell pepper, green onion, and almond milk and seasoned with salt and pepper for a naturally delicious meal that's both healthy and satisfying.

Get the recipe from House of Yumm »

If you've never considered putting your salad inside a baked potato, buckle up, because this recipe is going to blow your mind. Roasted chickpeas and spiced shrimp add a hefty dose of protein, while hearty greens, pita chips, Parmesan, and dressing capture that classic Caesar salad flavor.

Grilled, seasoned vegetables aren't just made for fajitas&mdashthey also make a wonderful topping for baked potatoes. Smoked chicken sausage is sauteed together with onions, mushrooms, garlic, red bell pepper, zucchini, and yellow squash, then mixed into the potato filling with a topping of green onion. Prep this recipe on Sunday, and you can enjoy this savory potato the entire week!

Get the recipe from The Cozy Apron »

Tender asparagus and spicy, roasted chickpeas may seem like an unusual topping for sweet potato, but the flavors truly come together in an unforgettable way. This blogger drizzled homemade vegan dressing on top (she includes the recipe), but you could easily use your own go-to dressing to save time.

Get the recipe from Floating Kitchen »

These sweet potato skins are stuffed with roasted corn and black beans along with a chipotle-sweet filling. You can meal prep baked potatoes by cooking some of these ingredients the night before, so when the time comes, just throw these in the oven for 20 minutes (or heat up in the microwave, if you're not at home). Just like that, you'll have a delicious loaded potato that's only 233 calories.

Get the recipe from Pinch of Yum »

Upgrade your average sweet potatoes with this savory recipe. Drizzled with a balsamic glaze, these potatoes are packed with onions, goat cheese, and Parmesan along with herbs and spices. This blogger recommends adding balsamic vinegar to the onions right before they're done cooking for a tangy, caramelized flavor that pairs perfectly with the sweet potatoes.

Get the recipe from Stacey Homemaker »

Turn your favorite deli sandwich into a delicious baked potato topping with this recipe from Delish. Make this loaded potato a little lighter by using low-fat ranch (or Greek yogurt if you rather skip it altogether) and turkey bacon to cut down on saturated fat and calories. Then, add some shredded lettuce and pair with your favorite veggies on the side.

Get the recipe from Delish »

These slow-cooker baked potatoes are perfect for prepping ahead of time&mdashthey can cook on low for up to 10 hours! Once they're ready, stuff with your favorite potato toppings. This blogger recommends tons of great healthy toppings, like Greek yogurt, eggplant bacon, chili, blanched broccoli, avocado, and more.

Get the recipe from Well Plated »

This twice-baked sweet potato is ridiculously simple (only five ingredients!) but the flavor is anything but basic. While this blogger calls for bacon, sour cream, and chives, you can easily eliminate some of the added fat by using one of these bacon alternatives and, again, swapping in Greek yogurt.

Get the recipe from Girl Versus Dough »

If you're a big fan of French onion soup, you'll be obsessed with these twice-baked potatoes. This recipe takes a bit more prep work than the rest, but when it's done, you'll be able to enjoy this warm comfort food for days to come. Consider swapping in low-sodium beef broth to make this recipe slightly healthier.

Get the recipe from Delish »

Broccoli and cheese is a classic combination, so why not load up a baked potato with it? This recipe couldn't be simpler&mdashyou just need to cook the potatoes and broccoli, then melt the cheese on top. Substitute a low-fat shredded cheddar instead of thick Velveeta for a lighter, creamy filling.

Get the recipe from Delish »

Nothing brings back childhood like a sloppy Joe sandwich&mdashso why not try one that's a little less messy and a lot more nutritious? This stuffed potato contains 47 grams of protein and will leave your stomach feeling more than satisfied.

Get the recipe from Peace, Love and Low Carb »

Packed with fiber and vitamin A, these sweet potato skins are the perfect lunch snack or dinner side dish. This blogger recommends swapping out the bacon bits for a garlicky spinach filling when you're looking for a healthier option. The recipe yields eight delicious skins&mdashenough to last an entire work week and then some.

Get the recipe from Sally's Baking Addiction »

Don't get us wrong: BBQ chicken pizza is delicious. However, it's not exactly the healthiest lunch, so swap the carb-heavy dough for a healthier base of sweet potato skins. Then just top with chicken, low-fat mozzarella cheese, and, of course, a little barbecue sauce.

Get the recipe from Destination Delish »


Perfect Baked Potato

A perfect baked potato has crispy skin and fluffy insides. My method for how to bake a potato works every time, so load up your spuds, and dig in!

A perfect baked potato is hard to beat. The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. It might be hard to resist eating the whole thing straight out of the oven, but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to deny that it was worth the wait.

Reading this, you might be surprised to learn that until recently, I wasn’t a baked potato fan. I thought they were bland on their own. Whenever I had them at restaurants or at home as a kid, the toppings were always the main attraction. The potatoes themselves would be shriveled and soft, meager vessels for sour cream, cheddar cheese, and bacon.

But this salt-crusted baked potato recipe changed everything for me. In it, the potato becomes the main event. Don’t get me wrong, a little butter or sour cream goes a long way here, but the potatoes come out of the oven with perfectly crispy, flavorful skins and creamy, piping hot interiors that taste delicious as they are. Serve them as a hearty side dish, or load them up and call them dinner. You’ll love them either way!

How to Bake a Potato

I like to use russet potatoes here, as their skin really puffs up and becomes crisp in the oven. Along with the potatoes, you’ll just need olive oil and salt to make this baked potato recipe. Once you’ve assembled your ingredients, follow these easy steps:

First, preheat the oven to 425, and line a baking sheet with parchment paper.

While the oven preheats, prep the potatoes. Scrub the potatoes well and pat them dry with a kitchen towel. Then, poke the potatoes with a fork a few times to create small holes across their surfaces.

Next, season the potatoes. Place them on the baking sheet and rub them all over with olive oil. Sprinkle them liberally with sea or kosher salt, and transfer them to the hot oven to bake.

Bake for 45 to 60 minutes, until the skins are crisp and puffy and you can easily pierce the potatoes with a fork. Use oven mitts to remove the hot baking sheet from the oven.

Finally, dig in! Allow the potatoes cool for a few minutes before slicing them open, fluffing up their insides, and topping them with your favorite fixings. I like cashew sour cream, tempeh bacon, chives, and salt and pepper!

Baked Potato Recipe Tips

  • Skip the foil! The key to making a good baked potato is getting really crispy skin. If you wrap the potatoes in foil, the potato skins will shrivel and soften in the oven. For the best results, leave the potatoes unwrapped.
  • Don’t skimp on the salt. Are you someone who likes to eat potato skins? If you make this baked potato recipe, you will be! Coating the spuds in salt makes the skins extra-crispy and flavorful. Plus, with a bit of the salty skin in each bite, you won’t need to worry about seasoning the potato flesh as you eat.
  • Know that the cooking time will vary. In the recipe below, I say to bake your potatoes for 45 to 60 minutes. This is a wide range, but I list it for a reason. The cooking time will vary depending on the size of the potatoes. Be ready to take them out of the oven when they’re fork-tender and their skin is crisp. The baking time will be longer for larger potatoes and shorter for small ones.

Oven Baked Potato Serving Suggestions

You can’t go wrong by serving this oven baked potato recipe with a pat of butter, salt, and pepper, but a few well-chosen toppings can really take it to the next level. I love mine with cashew sour cream, tempeh bacon, and chives, but regular sour cream, “cheese sauce,” Greek yogurt, or cheddar cheese would also be delicious.

Enjoy this baked potato recipe as a meal on its own, or pair it with your favorite protein. It would also be yummy with a hearty salad like my Caesar salad, broccoli salad, or kale salad, or with roasted broccoli, cauliflower, or Brussels sprouts.

More Favorite Potato Recipes

If you loved learning how to bake a potato, try one of these favorite potato recipes next!