Baked potatoes baked until fluffy inside with crisp skins using russet potatoes, avocado oil, and sea salt. Great for chili, baked potato bars, and feeding a crowd.
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💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 45 mins
- Cooking Method: Oven-baked
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love these Oven Baked Potatoes
These baked potatoes show up most often in the cooler months, when turning on the oven feels normal again and I want something warm and filling that doesn’t require much thought.
I make them all the time because they’re dependable and flexible, which is exactly what I want when I’m feeding my family or having people over.
They were a hit in my first installment of The Shared Table (a YouTube series on hospitality) because they work so well for chili night or a baked potato bar - everyone builds their own plate, and I’m not stuck trying to manage individual servings.
I’ve already made these multiple times this season, and they never feel repetitive because what changes is what goes on top. I’ll serve them with slow cooker shredded beef chili, sour cream, cheese, green onions, or leftover roast chicken and butter if that’s what we have. They’re easy, they scale up without effort, and they quietly do a lot of work on the table without asking much of you.
And psst...you can watch my first episode of The Shared Table on YouTube here where I walk through the complete meal with you. Like holding your hand....virtually. 😉
Did you make this baked potatoes? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Baked Potatoes
Ingredients
- 8 russet potatoes about equal size
- 2-3 tablespoons avocado oil
- sea salt
Instructions
- Preheat oven to 425°F.
- Scrub the potatoes well under cold water to remove any dirt. Pat dry with a towel and allow to air dry so they are fully dry.
- Use a fork to poke 6-8 holes all over each potato. This lets steam escape so they don’t burst in the oven.
- Rub each potato all over with avocado oil. Sprinkle generously with salt to help the skin crisp up.
- Place potatoes on a large sheet pan, uncovered and bake for 45-60 minutes or until a frok or skewer slides in easily all the way through.
- To serve, cut a slit down the center, and gently squeeze the ends to open them up. Fluff the potatoes with a fork, and add your favorite toppings.
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