Description
Deliciously baked potatoes with crispy skin and tender flesh, perfect as a side dish or a snack.
Ingredients
Scale
- 2–4 medium potatoes
- 1–2 tbsp olive oil
- 1 pinch salt (Kosher, larger granules preferred)
Instructions
- Preheat toaster oven at 400 degrees F for 5 minutes. In that time wash potatoes, dry with paper towels and poke all over each one with a fork or knife.
- Lay each large russet or red potato in foil and drizzle olive oil on the outside. (or you can wrap up to 4 petite potatoes together) Sprinkle with salt and wrap up tight.
- Put shelf inside toaster oven on the bottom rungs and set potatoes on top. Cook at 400 F for 1 hour, at this time petite potatoes should be fork tender and can be enjoyed.
- For medium to large red, russet, or sweet potatoes, unwrap after 60 minutes and set on an aluminum tray (it will drip a bit so you want to use this solid tray).
- Slide that in and drizzle a bit more olive oil over each one, sprinkle with a bit of salt and continue cooking for 20-30 minutes or until the middle is fork tender and skins are as browned as you’d like.
Notes
- These potatoes make a great base for toppings like sour cream, cheese, or chives.
- Adjust the cooking time if you are using different sizes of potatoes.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato