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Perfectly Baked Potatoes

013 A Perfectly Baked Potatoes.jpg
013 A Perfectly Baked Potatoes.jpg

Perfectly Baked Potatoes


Sometimes, I just feel like a piping hot baked potato with its crispy skin and velvety interior. With sour cream and chives loaded inside, I eat the entire potato including the skin. This recipe can be prepped in 5 minutes and thrown in the oven as you shower and prepare to settle in for the night. Sometimes, I even bake two at one time so tomorrow’s lunch is taken care of. Now how is that for easy!

Yield: 4 servings

Oven: 350ºF

Preparation Time: 5 minutes

Cook Time: 1 hour 30 minutes

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4 yukon golds, cleaned, dried, spots or blemishes removed, left whole

olive oil, as needed

kosher salt, as needed

freshly ground pepper, as needed


1. Preheat oven to 350ºF.

2. Line a baking tray with parchment paper. Using a small pairing knife, make a slit 1/8-inch deep across the top from the far left end to the far right end. Note: This will allow steam to release from the potato so it doesn’t explode in the oven. This is also where you will add all of your condiments once cooked.

3. Using clean dry hands, generously rub potatoes with olive oil and season with salt and pepper.

4. Evenly space on baking tray without touching one another.

5. Place in preheated 350ºF oven for 1 1/2 hours, or until golden brown and soft when squeezed.

6. Remove from oven and serve hot with your favorite condiments.


Kitchen Note: Consider sour cream, cream cheese, chives, cheddar cheese, butter, crispy bacon, and even beans to adorn your perfectly baked potatoes. And one more thing, don’t skip the skin; that’s the best part!