Ingredients
- 4 large baking potatoes (Russet or Maris Piper preferred)
- 4–6 tablespoons unsalted butter (cut into cubes)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- 2 tablespoons chopped fresh chives or parsley
- Foil for wrapping
- Optional toppings: cheese, sour cream, chili flakes, crispy onions, grated cheddar, or crème fraîche
Instructions
1. Prepare the Potatoes
Begin by selecting large, firm potatoes with smooth skins. Wash them thoroughly to remove dirt because they will be baked with the skin on. Once clean, pat them dry. Use a fork to poke several small holes around each potato. This allows steam to escape during baking, preventing them from bursting and helping the interior cook evenly.
2. Season and Oil
Rub each potato generously with olive oil — this step is essential for developing that iconic crispy skin. After oiling, sprinkle salt and pepper over the entire surface. If you enjoy extra flavor, rub garlic powder and onion powder on the skin to create a fragrant seasoning crust.
3. Wrap and Bake
Place each potato on a sheet of foil and wrap it loosely. Wrapping helps keep moisture inside while still allowing the skin to roast beautifully. Arrange the potatoes on a baking tray and bake in a preheated oven at 200°C (400°F) for 55–70 minutes. Baking time depends on size; the potatoes are ready when a knife slides smoothly into the center with no resistance.
4. Create the Butter Pocket
Once out of the oven, let the potatoes rest for a few minutes. Using a sharp knife, make a long slit on top of each potato, gently pressing the ends so the potato opens like a soft pouch. Using a fork, fluff the inside slightly to create space for the butter. Add a cube of butter directly into the hot potato so it melts slowly into the fluffy center.
5. Add Herbs and Extra Flavors
Sprinkle chopped chives or parsley over the melting butter. The herbs add freshness, aroma, and color. At this stage, you can also add grated cheese if you want a richer, creamier version. For a smoky twist, add paprika or chili flakes. If you prefer something indulgent, a spoonful of sour cream blends wonderfully with the buttery potato interior.
Serving Suggestions
These butter-stuffed baked potatoes can be served with almost anything, but they also stand strong on their own. Serve them with grilled steak, roasted chicken, sautéed vegetables, or a crisp green salad. They pair beautifully with warm soups, especially creamy mushroom soup or classic tomato soup.
If you want to turn them into a full meal, top them with shredded chicken, tuna, cooked minced beef, or even sautéed mushrooms. The potato acts like a delicious edible bowl that holds any topping you can imagine.
Tips for Perfect Results Every Time
Choose the Right Potato
Floury potatoes like Russet or Maris Piper give you that fluffy interior you see in the photo. Waxy potatoes will not produce the same result.
Don’t Skip the Oil
Olive oil helps the skin crisp beautifully. A well-seasoned, crispy skin is one of the best parts of a great baked potato.
Bake Long Enough
Many people pull potatoes out too early. Give them enough time to become fully soft inside. Under-baked potatoes have a dense, dry texture that doesn’t absorb butter well.
Add Finishing Salt
A sprinkle of coarse salt after baking enhances flavor and gives a satisfying crunch.
Why This Recipe Works
This method creates a perfect contrast: a crusty, golden skin and a soft, steaming interior ready to absorb butter. The wrapping technique retains moisture while still allowing the potatoes to roast. By fluffing the inside and placing a cube of butter directly inside, you ensure every bite is rich, smooth, and infused with flavor. This dish is simple yet impressive — the kind of food that makes you feel at home instantly.