Best Baked Potato | How to Make Crispy Baked Potatoes and Hasselback Potatoes

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

bacon bits

🥗Healthier: turkey bacon bits

💰Cheaper: cooked bacon

Turkey bacon bits are lower in fat and calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides similar richness.

Preheat oven to 450°F (232°C).

Wash 4 russet potatoes thoroughly.

Pierce holes in each potato with a fork all around.

Mix 1 cup of water with 4 tablespoons of salt in a bowl.

Soak the potatoes in the saltwater solution for a while.

Remove potatoes from the saltwater and place them on a paper towel to dry.

Place the soaked potatoes directly on the oven rack or on a baking sheet.

Bake potatoes in the preheated oven for 45 to 50 minutes.

Check the internal temperature of the potatoes; it should reach about 210°F (99°C).

For Hasselback potatoes, slice the bottom of each potato to create a flat base.

Cut 2/3 of the way through the potato in quarter-inch slices to create an accordion effect.

Brush the Hasselback potatoes with bacon grease, olive oil, or avocado oil.

Bake the Hasselback potatoes at 425°F (218°C) for 20 minutes.

Melt 1/2 stick of butter and mix in rosemary, minced garlic, and onion powder.

Brush the melted butter mixture over the Hasselback potatoes and sprinkle with margarita salt.

Return the Hasselback potatoes to the oven for another 10 minutes.

Remove the baked potatoes from the oven and let them cool slightly.

Cut an X in the top of each baked potato and fluff the insides with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens