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A Perfect Baked Potato

I have a special way of baking potatoes that makes the skin crispy and the interior fluffy. The bonus? You even get to enjoy two little snacks before dinner. Just don't tell anyone else about this or the secret will be out.
Course Side Dish
Cuisine American
Servings 1 - 2
Author The Cowgirl Gourmet


  • 1 russet potato organic
  • drizzle of olive oil
  • sea salt and freshly ground black pepper


  1. Preheat oven to 425 degrees.

  2. Wash potato well and dry thoroughly. Cut the ends off.

  3. Place a large piece of aluminum foil on the counter. Place the potato and the two ends on the foil and drizzle with a little olive oil. Using your hands, rub the potato and the ends well so they have a thin coat of oil. Place them on the foil. Now wash your hands. With clean hands, sprinkle a bit of salt all over the potato and then grind a little fresh pepper all over it as well.

  4. Place aluminum foil with potato and ends in the oven and let bake for 40 minutes to more than hour, depending on the size of the potato.

  5. After 20-30 minutes, check the ends and remove them when done. Let cool for a few minutes and then get out your butter of choice. Slather you favorite grass-fed or vegan butter on both ends and sprinkle with a little salt. Pop in your mouth and enjoy. (If you have to, you can share one end with someone special.)

  6. When the potato is done, the skin will be brown and crispy and will have separated from the potato.

  7. Cut in half and add butter of choice, salt and pepper. Serve immediately with a perfectly grilled steak or spectacularly roasted veggies and a salad.