Big Batch Baked Potatoes (Serves 12)
Ingredients:
- 12 large russet potatoes (about 8–10 oz each)
- 3 tbsp olive oil or melted butter
- 1 tbsp kosher salt
- Optional toppings:
- Sour cream
- Shredded cheddar cheese
- Chopped green onions or chives
- Bacon bits
- Butter
- Black pepper
- Steamed broccoli
- Chili or pulled pork (for loaded versions)
Instructions:
1. Prep the Potatoes:
- Preheat oven to 425°F (220°C).
- Scrub potatoes clean under running water.
- Dry thoroughly with a towel.
- Prick each potato 4–5 times with a fork (to prevent bursting).
- Rub each potato with olive oil or butter.
- Sprinkle generously with kosher salt for crispy, seasoned skins.
2. Bake:
- Place potatoes directly on the oven rack (put a baking sheet on the lower rack to catch drips).
- Bake for 50–60 minutes, or until skins are crisp and a fork slides in easily.
3. Serve:
- Slice each potato open lengthwise.
- Fluff the inside with a fork.
- Top as desired and serve hot!
Storage & Reheating Tips:
- Store: Wrap leftovers in foil or place in an airtight container. Refrigerate up to 5 days.
- Reheat: Bake at 350°F for 15–20 min, or microwave for 2–3 min.