Description
Crisp on the outside and fluffy on the inside, these weeknight baked potatoes are an easy yet comforting dish perfect for dinner.
Ingredients
Scale
- 3 medium-sized Russet potatoes, cut in half lengthwise
- 4 tablespoons of butter, cut into 1/2 inch slices (2 pats for each potato half)
- 1 tablespoon of olive oil
- 2 to 3 teaspoons of coarse salt (or to taste)
- 1 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of lemon pepper (optional)
- 1 teaspoon of dried parsley
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Scrub your potatoes under running water and dry them with paper towels.
- Cut the potatoes in half lengthwise.
- Prepare the baking sheet with foil or parchment paper.
- Place the butter pats together in groups of two, ensuring each potato half will rest comfortably on them.
- Season each butter pat with salt, pepper, garlic powder, onion powder, paprika, and optional lemon pepper.
- Rub the cut sides of the potatoes with olive oil, then place them cut side down on the butter pats.
- Season the skin of each potato with salt and any additional spices.
- Bake the potatoes on the top rack for 25 to 35 minutes. Halfway through, brush them with the melted butter from the pan.
- Check for doneness—potatoes should be fork-tender and caramelized on the cut side.
- Once done, sprinkle with more salt and dried parsley before serving.
Notes
Consider experimenting with different seasonings or toppings like shredded cheese or sour cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 250
- Sugar: 1g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: baked potatoes, weeknight dinner, comfort food, easy recipe
