How to Make BAKED POTATOES in the Oven Without Foil || Cheesy Crispy Loaded Baked Potatoes Recipe

Making baked potatoes in the oven is pretty simple, but you can easily make a couple improvements to ensure an extra crispy outside skin with a soft, fluffy center. Throw some butter, cheese, sour cream, and bacon on top and you’re good to go.
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BAKED POTATOES
Ingredients
- medium or large russet potatoes
- salt and pepper to taste
- lard to brush on potatoes
- 1-2 Tbs butter per potato
- grated cheddar cheese (optional)
- 1-2 Tbs sour cream per potato (optional)
- chopped bacon (optional)
- finely chopped fresh chives (optional)
- paprika to taste (optional)
Directions
1. Preheat oven to 400° f.
2. Rinse the potatoes, and while still very wet, rub the potatoes all over with salt so the salt sticks. Alternatively, you can put a couple tablespoons of salt and water in a small bowl and roll the potatoes in it to coat them.
3. Stab several holes in the potatoes.
4. Cook for around 50 minutes until an internal temperature of 200° f. Potatoes smaller than your fist should be checked at around 40 minutes.
5. Lightly brush the lard on the potatoes and cook for another 5-10 minutes to crisp up the potato skins.
6. Remove from the oven and cut open while still very hot to release the steam-even if you aren’t going to eat them now. This will ensure they don’t get gummy as they cool.
7. Top with the butter, additional salt and pepper, cheese, sour cream, bacon, chives, and paprika. Serve immediately.
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TIMESTAMPS
0:00 - Intro
0:12 - Prepping
1:28 - Baking
2:28 - Serving
#DennisFromScratch #DennisRussell #WholesomeRecipes

[@_Tigon]

You literally saved my life and dinner night with this video!! 😭😭🙏🏽

[@FairyTalesAgain_]

Can’t wait to try this!!

[@jenniferrussell8572]

yummy!!!!

[@EmilyGloeggler7984]

The problem is what if the water supply is fluoridated? Then your adding more chemicals on top of what was already there or not there.

[@DennisfromScratch]

Thanks for the comment-you make a good point! Almost all tap water is chlorinated and fluoridated. The ideal scenario is using clean well water and fresh garden potatoes so you’re most in control of your food.