Hamdi Saidani This Pioneer Woman Baked Potato Recipe is a crispy and fluffy recipe, which is made with a Russet potato and butter. It’s a classic, foolproof recipe, ready in about an hour.
Pioneer Woman Baked Potato Ingredients
- 1 medium-to-large Russet potato, scrubbed clean
- 1-2 teaspoons melted butter (or olive oil)
- Coarse Kosher salt
- Freshly-cracked black pepper
How To Make a Pioneer Woman Baked Potato
- Prep the oven and potato: Preheat the oven to 450°F. Line a baking sheet with foil and place a wire rack on top if you have one. Using a fork, pierce the potato at least 10 times on all sides to allow steam to escape. Place the potato on the prepared baking sheet.
- Do the first bake: Bake for 25 minutes. This initial bake cooks the inside of the potato until it’s starting to get tender.
- Season the skin: Carefully remove the baking sheet from the oven. Using a pastry brush, coat the entire outside of the potato with melted butter or olive oil. Sprinkle generously with Kosher salt.
- Do the second bake until crispy: Place the potato back on the baking sheet, turning it over to the opposite side. Bake for an additional 20 minutes. The potato is done when the skin is crispy and the insides are soft when squeezed gently with an oven mitt. If it’s not soft, continue baking in 5-minute increments.
- Cut and serve: Using a knife, slice halfway through the potato lengthwise. Give it a gentle squeeze to fluff it up and open it. Serve immediately with your favorite toppings.
Recipe Tips
- How do you get the crispiest skin? The two-stage baking method is the secret. The first bake cooks the potato through, and the second bake, after coating the skin in fat (butter or oil) and salt, crisps it up to perfection at high heat.
- What is the best potato for baking? A starchy potato like a Russet is the gold standard. Its low moisture and high starch content result in a light, dry, and fluffy interior that’s perfect for absorbing toppings.
- Why do you have to poke holes in the potato? This is a crucial step. Poking holes allows steam to escape as the potato cooks. Without these vents, pressure can build up inside, and the potato could potentially explode in your oven.
- Should I wrap the potato in foil? No! This is the most common mistake. Wrapping a potato in foil traps steam, which steams the skin instead of baking it, resulting in a soft, soggy skin. For a truly crispy skin, always bake it unwrapped.
What To Serve With a Baked Potato
A loaded baked potato can be a meal in itself, topped with butter, sour cream, chives, cheese, and bacon bits. It’s also a classic steakhouse side dish that pairs perfectly with:
- A perfectly grilled Ribeye or New York Strip Steak
- A hearty bowl of Chili
- Roasted Chicken
- BBQ Pulled Pork
How To Store a Baked Potato
- Refrigerate: Store leftover baked potatoes in an airtight container or wrapped in foil in the refrigerator for up to 4 days.
- Reheat: The best way to reheat a baked potato and revive some of the skin’s crispiness is in an oven or air fryer at 375°F for 10-15 minutes.
Baked Potato Nutrition Facts
- Serving: 1 potato
- Calories: 380 kcal
- Carbohydrates: 65g
- Protein: 7g
- Fat: 10g
- Saturated Fat: 6g
- Sodium: 600mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
u003cstrongu003eCanu003c/strongu003e I make au003cstrongu003e baked potato in the microwave?u003c/strongu003e
You can cook a potato in the microwave for a much faster result (about 5-10 minutes), but you will not get the signature crispy skin. The microwave steams the potato from the inside out, resulting in a soft skin and a different interior texture.
Why is the inside of my baked potato gummy?
This usually happens when you use the wrong type of potato. Waxy potatoes (like red or new potatoes) have a lower starch content and can become dense or u0022gummyu0022 when baked. Always choose a high-starch Russet for a fluffy result.
What’s the purpose of the two-stage baking method?
The first 25-minute bake is focused on cooking the interior of the potato until it’s soft. The second 20-minute bake, after adding the butter and salt, is all about the exterior—dehydrating and crisping up the skin to a perfect, salty finish.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mashed Potato Casserole Recipe
- Pioneer Woman Crockpot Mashed Potatoes Recipe
- Pioneer Woman Smashed Potatoes Recipe
Pioneer Woman Baked Potato Recipe
Description
The perfect restaurant-style baked potato with an ultra-fluffy interior and a salty, crispy, buttery skin, achieved through a simple two-stage baking process.
Ingredients
Instructions
- Preheat oven to 450°F. Pierce the potato all over with a fork.
- Bake the dry potato for 25 minutes.
- Remove from the oven and carefully brush the entire skin with melted butter and sprinkle with salt.
- Return to the oven and bake for an additional 20 minutes, or until the skin is crispy and the inside is soft.
- Slice open, fluff with a fork, and serve immediately with toppings.
Notes
- u003cliu003eUsing a Russet potato is essential for achieving a light and fluffy interior.u003c/liu003eu003cliu003eDo not wrap the potato in aluminum foil if you want a crispy skin; the foil will steam the potato and make the skin soft.u003c/liu003eu003cliu003ePlacing the potato on a wire rack allows hot air to circulate all around the potato, helping the skin to crisp up more evenly.u003c/liu003e
