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Perfect Baked Potato

Who doesn’t love a good baked potato?  I made this last week when I was on my cleanse.  A god send.  Lightly salted, buttered, and fluffy – what more could you ask for?

Rubbing butter and salting the potato is key.  The skin will be crunchy, and will be a nice contrast to the fluffy inside.

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  • Russet or Idaho potato
  • Some butter or olive oil
  • Salt

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  1. Preheat your oven to 400 degrees.
  2. Poke the potato with a fork or something sharp a few times on each side.
  3. Brush olive oil or butter over the outside of the potato and rub salt over it.
  4. Place it right on the rack and bake for 45 minutes or until tender.  Place a cookie sheet underneath it – the butter/oil will drip.
  5. Remove your potato from the oven.
  6. Slice the top with a sharp knife.
  7. Pinch the ends of the potato.  It’ll pop open from the fluffy white interior from the skin.

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