Grammy's Kitchen · Baked Potato · How to Make Baked Potatoes
One of 53 baked potato recipes we measured
45 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 2% |
| protein add | 0% | 11% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 4 russet potatoes (or Idaho potatoes) |
| 27 g | 2 tablespoons olive oil (or canola oil) |
| 3 g | 1/2 teaspoon salt (or to taste) |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Holly, I just love your recipes.....no, let me correct that, my entire family loves your recipes! My parents owned 2 restaurants while I was growing up and whatever baked potatoes were leftover at the end of the night was made into potato salad for the next da” — a cook, 5.0★
“Simple but excellent recipe--adding salt and pepper to the oil before coating the raw potato does make a difference in flavor. And, it's good to have the timing variations for baking at different oven temperatures if other foods are in the oven alongside the ” — a cook, 5.0★