Russet potatoes are terrifically versatile. And few things top potatoes as comfort food. Raise your hand if you could use some comfort right now, especially if it's in your budget!
There are so many delicious things to do with the humble spud. But first, I want to be sure you know how to make perfect baked Russet potatoes with a delicious, crispy, salty skin and a gloriously fluffy, flavorful interior!
It takes a wee bit longer to do it, but it's worth it, believe me. And baked potatoes aren't just a butter sponge to serve on the side. No sir! They can become a meal in themselves and a darn satisfying supper at that!
On an evening or Saturday, turn on your oven and bake a few, plus a few extra. It only takes minutes to prep them, and then let the oven's heat do its magic.
Russet potatoes, especially from Idaho, make fantastic baked potatoes. The warm Idaho days, cool nights, and volcanic soil give them fantastic terroir. And, their low moisture content makes them ideal for baking.
Baked Russet potatoes are a perfect accompaniment to
If you're mashing, dicing, or frying potatoes, appearance and size don't matter much.
When baking potatoes, choose uniformly shaped, evenly sized ones with minimal blemishes. Six- to eight-ounce Russet potatoes are a great size for a side dish or as the base for a main dish.
Scrub potatoes with a brush or a nylon scrubber, then dry them well with a terry towel. This helps the olive oil stick to the skin. Drizzle the olive oil generously over the potatoes, then, using your hands, roll and rub as much of the oil onto the skins as you can.
When you're done, rub your hands together and remove the excess with a paper towel. Your hands will feel soft and smooth!
Now, put them in a baking pan or a cast-iron skillet, lightly sprinkle some kosher salt over them, and slide them into a 350-degree oven. After about an hour, check.
They should pierce easily with a skewer. The skins will be shiny and crisp, and the most flavorful you ever tasted! Give them a bit more time if they're not quite there. Your patience will be rewarded.
If you're serving these alongside meatloaf, steak, or chops, you're there. Add your favorite toppings and enjoy!
We love stuffed baked Russet potatoes! They are easy, thrifty, and satisfying. They're also a great way to use up leftover taco meat, bits of ham, meatloaf, chicken, baked beans, or spaghetti sauce.
Sometimes I add a can of French-cut green beans or tiny peas that I've heated and drained. You can add grated cheese, chopped green onions, or even shredded lettuce!
At our house, we call it "tip-the-refrigerator night" when we clear out all leftovers. No leftovers? How about a can of chili over the top? Anything goes with baked potatoes. I'd love to hear what you come up with!
These are my "go-to" potatoes when I'm pinched for time or low on ideas for sides. Best of all, they're a family favorite. I've seen our kids and grandkids snatch them right out of the skillet!
Wash and dry the potatoes as if you were going to bake them. Don't peel them. Allow three average-sized potatoes per person. Cut them into wedges.
Put a puddle of olive oil and a tablespoon or so of butter into a nonstick skillet with a tight-fitting lid.
Put the potatoes in the skillet on medium-high heat. Season with garlic powder, pepper, and seasoned salt.
Add onion powder, too, if you like. Or chili powder, rosemary, or dill! Experiment to find your favorite!
Shake the skillet to flip the wedges so both sides begin to brown slightly. Next, cover the skillet tightly to help the potatoes cook more quickly. Shake the skillet occasionally to ensure the potatoes cook evenly.
Once the potatoes are tender, uncover the skillet and cook the wedges until evenly golden brown. The whole process should only take about 20 minutes!
Serve with ketchup, salsa, sour cream, or eat them plain! Simple and delicious.
I saved the best for last! Years ago, there was a swanky steakhouse in Overland Park, Kansas. It was really close to the Kansas City Merchandise Mart, where we showed our products.
The place was expensive, but we discovered that on Thursday nights, they featured Loaded Baked Potato Soup made with all their leftover baked potatoes. It was a complete meal we could afford!
Folks flocked there to eat that yummy soup! It was such a treat! Over time, I've developed a close copycat version. I'm happy to share it with you here!
Next time you bake a batch of potatoes, plan for some "plan-overs" to use in this delicious soup!
Hearty, creamy, chunky, rich, and savory soup. The flavor duplicates all the goodness of a loaded baked potato, but in a bowl!
That's all there is to it!! We love the crispy skins so much that I save some and chop them up to add to the other goodies when I garnish the soup! Heaven in a bowl!
My husband has a motto. "I've never met a potato I didn't like." Because of that, I have 25 or more ways to make potatoes. What is your favorite way to fix potatoes?
Baking at 350°F is a little slower, but it’s dependable and gentle—you still get a fluffy interior, and the skin turns out delicious when you oil it well and salt it. Just plan for a longer baking time, especially for large russets.
Bake time depends mostly on potato size. As a general guide:
You can use olive oil, butter, bacon fat, or white shortening — they all work.
Yes. Even with oiled skins, poke each potato 4–6 times with a fork to allow steam to escape. It helps prevent splitting and keeps the oven clean.
No. Please don’t wrap a potato in foil. Foil traps steam, so you end up with a steamed potato rather than a baked potato. For a true baked potato with that good, seasoned skin, bake it unwrapped (I love to bake them in a cast-iron skillet, but a sheet pan works well, too).
Simple, dependable, and always worth turning the oven on for. Now load it up, grab a fork, and enjoy every bite.
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I have a question about this recipe - first you mention butter in the ingredients but I can't find a part of the recipe to add it. Secondly, is the cheese just to be divided and put on top of the soup or do you mix that in too?
EEK, you caught me! Butter goes IN the soup (I fixed that part and cheese goes on top!! Thank you for catching that and giving me the chance to correct it!
Allergic to chicken. Can I use a different base?
Better Than Bouillon Makes a fabulous vegetable base and I also love the Knorr brand vegetable bouillon cubes- I use the cubes a lot!!!
Wonderful!
Pretty darn good!! Thanks for taking time to comment, I sure appreciate folks like you!!
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