Butter Baked Potatoes — Eat or Pass?
🛒 Ingredients
- 4 Large Russet Potatoes (scrubbed and dried) 🥔
- 4 tbsp Unsalted Butter, softened (plus extra for serving) 🧈
- 1 tbsp Olive Oil
- 1 tsp Sea Salt 🧂
- 1/2 tsp Black Pepper
- Optional Garnish: Fresh chives or green onions 🌿
👩🍳 Instructions
- Prep the Oven: Preheat your oven to 400°F (200°C). 🌡️
- Pierce the Skin: Use a fork to poke several holes into each potato. This allows steam to escape so they don’t burst! 🍴
- The Perfect Crust: Rub the outside of each potato with a little olive oil and a generous sprinkle of sea salt. This is the secret to that crispy, flavorful skin. 🧂✨
- Bake: Place the potatoes directly on the oven rack (or on a baking sheet lined with foil for easy cleanup). Bake for 45–60 minutes until the skin is crisp and the inside is tender when pierced with a fork.
- The Fluff: Once done, carefully slice each potato down the center. Use a fork to gently fluff up the insides. ☁️
- Butter It Up: Place a generous pat of butter right in the middle of each steaming potato and let it melt into all those nooks and crannies. 🧈🫠
- Top & Serve: Sprinkle with freshly cracked black pepper and chopped chives. Serve immediately while piping hot! 🌿
🔥 Pro Tips:
- Twice Baked: For extra indulgence, scoop out the insides, mix with sour cream, cheese, and bacon, then stuff it back in and bake for another 10 minutes! 🥓🧀
- No Foil: If you want truly crispy skin, avoid wrapping them in foil while they bake—the foil traps steam and makes the skin soft. 🚫🥡
