Easy Baked Potatoes Recipe

Easy Baked Potatoes Recipe – How to make the best perfect whole roasted simple crispy jacket potato in the oven. With the video tutorial.

I’ve been making these foolproof baked potatoes heaps lately. They are so easy to prepare and are crispy on the outside while soft and fluffy within.

Find the biggest potatoes you can when you’re making jacket potatoes and then the humble potato is easily filling and makes a whole meal, following this simple method.

You may like to enjoy a good baked potato or two as a whole meal or serve the best potatoes as a simple side dish with your favorite main course meal.

You can use any kind of potato you’d like that you can find at grocery stores, including Russet potatoes, Idaho potatoes, Yukon gold, red potatoes or even sweet potatoes if you’d prefer.

Jacket Potato Favorite Toppings

Here are some ideas for simple ingredients to enjoy as toppings for your baked potatoes. Pick one or pick a few for your own custom potato dish.

Butter
Sour Cream
Grated Cheese such as cheddar cheese
Feta
Creamy mushroom sauce
Tuna Mayo
Egg Mayo
Cooked Peas/Corn
Chickpeas/Lentils
Avocado/Guacamole
Sliced green onions
Spaghetti Sauce (Here are 15 ideas for leftover spaghetti sauce.)
Pesto
Leftover roast chicken/meat
Beef mince/bolognese

My toppings of choice are a pat of butter butter, grated cheese and sour cream to complement the crispy skin and fluffy interior that’s created with this perfect baked potato recipe.

For us, the best way to enjoy leftover oven-roasted potatoes is to chop them up and fry them up the following morning in a little butter for breakfast, along with fried eggs for the BEST breakfast meal.

Easy Baked Potatoes Recipe

Whole Potatoes
Extra Virgin Olive Oil
Sea Salt

Preheat the oven to 200C/400F and line a baking tray or baking sheet with well greased baking parchment paper or aluminum foil.
Wash the potato skins and place onto the prepared baking tray.
Drizzle over a tablespoon of oil per potato and toss each potato to fully coat in the oil.
Shake a sprinkle of salt over the potatoes.
For best results, use a sharp knife to carefully score each potato by cutting an “X” into the top. Toss the potatoes to coat in the oil and salt.
Place into the preheated hot oven for 20 minutes.
Remove from the oven, toss the potatoes around and place back into the oven for 20 minutes cooking time.
Keep checking and turning every 20 minutes until golden brown and cooked to your liking. I’m usually happy with an hour baking time, or three 20 minute sessions in the oven, but it depends on the size of the potatoes and how crisp you want them.
Once the roast potatoes are done to your liking, remove from the oven and serve with your potato toppings of choice, storing any cooled leftover potatoes in an airtight container in the fridge to use within a couple of days.