Baked Potatoes Without Foil
Think you need aluminum foil to make the perfect baked potato? Think again! Making a baked potato without foil leads to spuds that have crispy, well-seasoned skin and gorgeously soft and fluffy insides. Serve with butter, sour cream, and chives for a simple side dish that goes well with any weeknight meal.
Servings 4 baked potatoes
Calories 314kcal
Equipment
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425°F and position the oven rack in the middle position. Using a potato scrubber, clean the skin of each potato under cool, running water. Pat them dry with a paper towel and prick several holes in the potato using a fork.4 large russet potatoes
- Brush the potatoes with olive oil and sprinkle with kosher salt, being sure to coat all of the skin.1 tablespoon olive oil, 1 teaspoon kosher salt
- Place the potatoes directly on the oven rack, leaving a bit of space between each one. Bake potatoes for 45-60 minutes or until they are easily pierced with a knife. Cut the potatoes open and serve with your favorite toppings.
Notes
- Quick Tip: Choose potatoes that are roughly the same size for even baking.
- Storage: Keep leftover baked potatoes in an airtight container in the refrigerator for up to 4 days or freeze them for up to 8 months.
Nutrition
Serving: 1baked potato | Calories: 314kcal | Carbohydrates: 64g | Protein: 8g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Sodium: 522mg | Potassium: 1645mg | Fiber: 7g | Sugar: 3g | Vitamin C: 25mg | Calcium: 54mg | Iron: 3.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.