- russet potatoes (about 2½ lb., scrubbed)
- olive oil (for rubbing)
- flaky sea salt (such as Maldon)
- ground black pepper (Freshly)
- grated parmesan
- unsalted butter
- chopped fresh chives
Emily 1 Jul
They were crispy and perfect
Aimee K. 14 Apr
The potatoes were simple but easy to make and turned out perfect. I washed and dried the potatoes earlier in the day as one of the other reviews suggested. Will use this recipe for all my baked potatoes in the future.
Britta DeGeest 10 Apr
Simple and delicious!
Joyce M. 1 Apr
It was perfect. i will use this recipe again.
Tasha Vuittonet 26 Mar
perfect! will definatly be using this every time we have baked potatos!
Dee 26 Mar
The potatoes were a hit! nice and cream, perfect for our potatoe bar dinner.
hello Bri 26 Mar
it turned out amazing! love how easy it was :)
Mitch G. 19 Mar
An easy way to make perfect baked potatoes every time.
Amanda Kuehndorf 19 Mar
Super tasty and simple. Beats the microwave any day.
Karen 28 Jan
So much better than potatoes in the microwave!
Elaina Wilson 28 Dec 2017
Good soft and on time everyone loved them
Greetings Gaibrielle 15 Dec 2017
I really liked it!! Instead of using salt and pepper on the outside of the potatoes, I used Tony Chacharee’s Seasoning. I’ll definitely be doing this again
Jackie M. 29 Nov 2017
Perfect baked potatoes every time, we love the salty crunchy skin
Paige S. 2 Nov 2017
Great! Potatoes were definitely a win 🥔👍🏼
Mitzi Brigman 6 Aug 2015
I've been doing this for years and it is by far the best way. But, be sure you wash and prep the taters hours before. You can't get super crispy skins unless they are bone dry before you rub the oil on them.