Perfect Baked Potato
We took this old classic recipe and made a few changes.
Servings: 1
Equipment
- Bowl
- Two Plates
- Baking dish
Ingredients
Potato
- 1 potato Size based on preference
- olive oil virgin
- 1 tbsp salt course sea salt
Cream Sauce
- 250 ml sour cream
- rosemary fresh, finely diced
- thyme fresh, finely diced
- dill fresh, finely diced
Instructions
Prepare potato for baking
- Wash the potato(es) off well, with a rough sponge or brush if needed, to get all of the dirt off. Set aside and let dry for a few minutes.
- Put on plate and drizzle some olive oil over the potato. Rub in with hands until completely coated.
- In another plate, lightly drizzle on some salt and make sure the entire potato has salt. Not too much. Use photo as reference.
- Repeat instructions for all potatoes.
Baking the potato(es)
- Pre-heat oven to 150 degrees Centigrade/300 degrees fahrenheit.
- Place potato(es) in baking dish. Make sure there is enough space for each potato that they are not too close on top of each other.
- Place baking dish with potato(es) in oven, and let bake at 150 degrees Centigrade/300 degrees Fahrenheit for 90 minutes.
- (Optional) Around the 60-75 minute mark, flip potato(es) over so both sides are well done.
Prepare the sauce
- Chop the thyme, dill and rosemary as fine as you can get it. Use as much or as little as you want. I normally prepare about 1-1½ tbsp once combined.
- Add sour cream to bowl, then add in the seasonings and mix well.
- (Optional) You can also add in black pepper or cayenne pepper if you want it to have a little kick.
- Cover and set aside until potato(es) are ready.
Serving
- Once the potato(es) are out of the oven, make an opening. This can be done in several ways:- cut potato down the middle and let it split open- cut a wedge out of the top, at least 1cm wide and about 1cm deep- slice a small piece of the top off
- Add about 2 tablespoons of the sauce to each potato while it is still piping hot
- Serve on plate and Enjoy!
Notes
The baked potato is a classic dish. Simple to make and enjoyable.
Instead of the cream sauce, you can also use grated cheese (such as mozzarella or cheddar), a combination of the two (e.g. first top it with some grated cheese and then a spoonful of the cream sauce on top), or you can even scrape out all of the potato out of the skin into a mixing bowl, mix in some cheese and some extra seasoning and mix well, then spoon it back into the skin.