Now that it’s springtime I am growing potatoes! I’m also revisiting some of my favorite potato recipes. And that means making baked potatoes, one of my all-time favorite foods—when they are done right.
Which unfortunately isn’t often. When you cut open a baked potato, it should be steamy, moist, and fluffy. It should be rich with flavor even if you just eat it with a little butter and without loading on the extras. But all too often, the baked potatoes I’ve eaten in my life have disappointed, including those I’ve made. I cut them open and they are dry, densely packed, and the furthest thing in the world from fluffy and flavorful.
I just found out today that I have been making baked potatoes wrong my whole life. Check out this video to find out the right way to make them!
The only drawback with this method is that you do have to go through a lot of salt in order to make these. But I have given it a try and my potatoes actually came out perfect for the first time ever. The salt cooks into the skins too, which really brings out the flavor. That also made them taste amazing. And yes, they were really fluffy! They taste great even with just a little butter on them—even better of course when you load them up with cheese and bacon bits and chives. I am so thrilled I have finally learned how to bake potatoes the right way. I hope you enjoy this recipe too!