Sea Salt and Olive Oil-Crusted Baked Potato Recipe
Wednesday, September 10, 2014
Baked Potatoes can be a boring main meal, and are usually relegated to a side dish in favor of something more exciting front-and-center. These potatoes, though, oh man, are so delicious and can be the perfect main attraction. My mother taught me how to make them and once you've tasted them, you'll never go back to plain baked potatoes!
They are coated in olive oil and a heavy layer of sea salt before baking. The sea salt soaks through the skin and imparts a wonderful flavor. The skins are completely edible, and so delicious, that every time I make these, there are clean plates all around. And if you have kids, you know what a feat that is!
Sea Salt and Olive Oil Baked Potatoes
Servings: 6
Prep time: 5 minutes
Cook time: 60 minutes
Total time: 1 hour, 5 minutes
Ingredients:
- 6 Baking Potatoes (Use one large potato per person you're serving)
- 6 Tbsp. Extra Virgin Olive Oil
- 6 Tbsp. Coarse Sea Salt (Morton's is fine. I wouldn't use a specialty salt for these.)
OPTIONAL TOPPING IDEAS: Butter, Sour Cream, Chives, shredded Cheddar, chopped Bacon, Queso cheese and Jalapenos, Broccoli and cheese, Caramelized onions and Swiss, Sour cream and salsa, or Chili (Beef or White Chicken.) The sky is the limit!
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Scrub your potatoes well. You want to be able to eat the skins with the meat. I use the scrubby side of a clean dish sponge. Blot with a paper towel.
- Line a large baking sheet with parchment paper and space out the clean potatoes on it. You don't want to crowd them. Using a small, sharp knife (usually a fork doesn't go deep enough for me), pierce the potatoes all over (I usually do 10 pokes all over each.)
- Drizzle olive oil over the potatoes. I estimate about a tablespoon per potato, but there's really no way to go wrong here. As long as there is enough to coat the skins, you're fine. Rub this all over each potato. You want them to be completely coated.
- Pour about a tablespoon of sea salt over each potato. Yes, a tablespoon. Much of this will fall off while preparing the potato after baking, but I promise, it will not be over-salty. Rub it over each potato. Now it's ready for baking!
- Bake in a 400 degree oven for 60 minutes. Make sure to prick them with a fork or knife to make sure they're done. If they're still stiff, return to the oven for 15 minutes.
- Let the potatoes cool for about 15 minutes. They need to be cool enough to handle. Using a dish towel or a paper towel (or your hand if you don't mind), massage the potato in your hand gently to break up the inside of the potato without breaking the skins. Then use a knife to make a slit 2/3 of the way down the centers and use your hands to compress them in at each end to widen the slit. Doing this helps fluff your potato inside and keep your toppings from running out of the ends. If you want to fluff the insides further before topping, use a fork to carefully stir it up.
Yield: 6
Sea Salt and Olive Oil Baked Potatoes
They are coated in olive oil and a heavy layer of sea salt before baking. The sea salt soaks through the skins and imparts a wonderful flavor. The skins are completely edible, and so delicious, that every time I make these, there are clean plates all around. And if you have kids, you know what a feat that is!
ingredients:
- 6 large Baking Potatoes
- 6 Tbsp. Extra Virgin Olive Oil
- 6 Tbsp. Coarse Sea Salt
instructions:
How to cook Sea Salt and Olive Oil Baked Potatoes
- Preheat oven to 400 degrees Fahrenheit.
- Scrub your potatoes well. You want to be able to eat the skins with the meat. I use the scrubby side of a clean dish sponge. Blot with a paper towel.
- Line a large baking sheet with parchment paper and space out the clean potatoes on it. You don't want to crowd them. Using a small, sharp knife (usually a fork doesn't go deep enough for me), pierce the potatoes all over (I usually do 10 pokes all over each.)
- Drizzle olive oil over the potatoes. I estimate about a tablespoon per potato, but there's really no way to go wrong here. As long as there is enough to coat the skins, you're fine. Rub this all over each potato. You want them to be completely coated.
- Pour about a tablespoon of sea salt over each potato. Yes, a tablespoon. Much of this will fall off while preparing the potato after baking, but I promise, it will not be over-salty. Rub it over each potato. Now it's ready for baking!
- Bake in a 400 degree oven for 60 minutes. Make sure to prick them with a fork or knife to make sure they're done. If they're still stiff, return to the oven for 15 minutes.
- Let the potatoes cool for about 15 minutes. They need to be cool enough to handle. Using a dish towel or a paper towel (or your hand if you don't mind), massage the potato in your hand gently to break up the inside of the potato without breaking the skins. Then use a knife to make a slit 2/3 of the way down the centers and use your hands to compress them in at each end to widen the slit. Doing this helps fluff your potato inside and keep your toppings from running out of the ends. If you want to fluff the insides further before topping, use a fork to carefully stir it up.
NOTES:
OPTIONAL TOPPING IDEAS: Butter, Sour Cream, Chives, shredded Cheddar, chopped Bacon, Queso and Jalapenos, Broccoli and cheese, Caramelized onions and Swiss, Sour cream and salsa, or Chili (Beef or White Chicken.) The sky is the limit!
Calories
397.41
397.41
Fat (grams)
13.89
13.89
Sat. Fat (grams)
1.96
1.96
Carbs (grams)
63.24
63.24
Fiber (grams)
6.58
6.58
Net carbs
56.66
56.66
Sugar (grams)
3.53
3.53
Protein (grams)
7.48
7.48
Sodium (milligrams)
7006.61
7006.61
Cholesterol (grams)
0.00
0.00
This nutritional information is automatically pulled from a database and may not be correct. Please use the Nutrition Information on the products/brands that you use.
©2015 Southern Mom Loves. All rights reserved.
That's it! It takes about 5 minutes to prep them, then 60 minutes to cook them. It's such an easy meal to throw in the oven if you're busy, and a great way to cut out meat for a night; Serve it with a side salad and you're all set! The topping possibilities are pretty endless, and if someone is picky (like my DH), then it's just as easy to leave things off. I hope you enjoy it!
What's your favorite twist on an old favorite?
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