I used to make baked potatoes in wrapped in foil and then I would proceed to drown them in sour cream and cheese because they really did come out pretty bland that way. Since learning this method of cooking the potatoes, I’ve never gone back! These end up buttery, a little bit caramelized (especially if you’re making sweet potatoes this way), and cooked to perfection.
Taste aside, I love that these potatoes are a breeze to make. They take about 5 minutes of hands-on time in the beginning and then the rest is just waiting for them to cook in the oven. I either spend that time making the rest of the meal or, if I’ve already got the meat and veggies cooking, I’ll use that time to do something else like work out or just unwind from the day.
This is a great meal to premake because I think the leftovers taste pretty much the same as when the potatoes are hot out of the oven. I normally make several large potatoes and eat them throughout the course of the week.
- several large regular or sweet potatoes
- 1 tablespoon butter (if your potatoes are really big, you might need 1.5 tablespoons)
1. Wash potatoes and use a sharp knife to poke holes all over the potatoes (about 10-15 holes). I put them on a foil-lined baking pan for super easy clean up.
2. Melt your tablespoon of butter in microwave. It normally takes 35-45 seconds for that amount of butter.
3. Using a basting brush (you can use your fingers, if you don’t have a brush), coat the potatoes evenly in butter.
4. Stick in oven at 400 degrees for 40 minutes. At the 40 minute mark, check on them by pking them with a fork. If they’re all soft on the inside, you’re done! If they’re still hard inside, keep them in the oven and check on them in 10 minute intervals. Most potatoes don’t need much longer than 60 minutes but it can happen if they’re extra big.
5. Once done, take out of the oven and let cool for a few minutes before slicing.
I like serving mine with some grass-fed butter and cheese. I also like using them as little “boats” for ground meat, like in this recipe.