I’m Irish to the core. Well, at least I think I am. If nothing but for my lack of self control when anything potato is involved, I would say I’m totally Irish.
That has to mean something, right?
Potatoes are a staple in our home. We have to moderate our intake and how they’re prepared, but a good baked potato is always the perfect standby for us to serve as a side, or as the main star topped with chili, or maybe even something healthy. I’ve learned a shortcut for cooking baked potatoes quicker, and I have to say, tastier. My friend Cindy, tipped me off to this technique a few years back.
Cindy is also the person that originally spurred me on to begin this site. I didn’t really know what a blog was when she suggested I look at starting one of my own. So thank you for that, Cindy! And thank you for showing me how to bake a potato faster too.
Here’s how it works. It couldn’t be easier. Begin with washed potatoes. We use sweet potatoes for this too. Sweet potatoes are my husband’s favorite. I always toss one in the batch for him. When you’ve washed, and removed any icky or weird looking parts, cut the potatoes in half length wise. Then pour a little olive oil, and sprinkle a good amount of salt on a parchment lined baking sheet. Coat the cut potato halves with the olive oil and salt, and place them on the baking sheet, cut side down. Just use your hands to coat the potatoes with the oil and salt. It’s easier. Plus, olive oil and salt make for an excellent hand scrub. Once they’re coated on all sides, sprinkle a little more salt, then bake at 400°F for about 30-40 minutes, depending on your oven. Check with a fork for doneness and enjoy!
See? Isn’t that easy?
When potatoes are baked this way they develop a super tasty skin (which I enjoy even more than the flesh), and they’re the healthiest part of the potato too. They end up being a cross between a baked potato and twice baked potato without all the scraping and restuffing involved. Super simple. Super quick. And super satisfying.
Try it soon and let me know what you think!
Do you have any tips for cooking vegetables quicker without losing flavor and health benefits? Do share!
- 2-3 tablespoons olive oil
- several pinches kosher salt
- 4 baking potatoes, washed
- Preheat oven to 400°F, and line a baking sheet with parchment paper. Drizzle lined baking sheet with olive oil and sprinkle with salt.
- Cut potatoes in half length wise.
- Coat potatoes all sides with olive oil and salt, and place cut side down on lined baking sheet. Sprinkle potatoes with additional salt.
- Bake at 400°F for 30-40 minutes until done. Check with fork for doneness.
Thanks so much for posting this. I do this all the time but don’t cut the potatoes in half. My husband and I always split the potato after it is baked. I feel like an idiot for not thinking of cooking them this way!
I cook my potatoes this way too ever since eating some at Cindy’s house. I really miss her. We should get a group together and do a road trip up to TN one weekend.
Quick and fabulous! Yum!
Amy! This is SO SMART! It took me about 8 years if married life to learn how to bake a potato correctly. I know that sounds so silly, but I just could not get it right…they were always hard in the middle! Mr. E is going to think I’m a rock star when I make these!
I fell in love with these when we visited before Christmas. So smart!
Amy, you are so smart! This is a great quickie trick, and I’ve got a bag of potatoes just waiting to be baked.
I do something similar also. First I bake the potatoes in th micro for 5-7 minutes, just until they start to soften. Then I rub them with olive oil and kosher salt and bake them in the oven at 400, 425 for about 15 minutes. Totally going to start cutting them in half!!!
So simple. I love it.
It makes me wonder why I never thought to cut it in half. Great idea!
I will I will I will!
This is such a great idea! I’m trying it tonight.
LOVE THIS TECHNIQUE!! Oops, didn’t mean to shout.
I’ve always had trouble getting baked potatoes *right*… Can’t wait to try this… And I love the *toss in a sweet potato* idea!… Thanks, Amy!
First of all, gorgeous photos – potatoes never looked so pretty!
Second, I am about to brave this ice storm and go get potatoes just to have these for dinner tonight. I love how comforting they are!
I love it when I can exfoliate, moisturize, and cook all at the same time! These potatoes are enticing.
I’ve done it with sweet potatoes but not regular potatoes. Duh! Thanks, Amy.
And your photography makes me want one … now … for breakfast! LOL
OMG, why didn’t I think of this? So perfect for large families like ours!
I’m loving baked sweet potatoes and anything to make that effort quicker and easier rules!
Roasting or grilling asparagus was a life changer for me. No longer a pile of mushy ew; they are amazing prepared in a similar manner for a much shorter time!
We love these! Also very tasty slathered in melted butter, garlic salt and pepper…yum!
What a great time saver! I need to give this a shot. I’m so impatient waiting for potatoes to bake.
Such a great idea and gorgeous shots!
I love this concept (and those gorgeous salty photos) , and need to try this out!
Thank You, Thank You!!!! We too like sweet potatoes….this is so easy to do while every thing else is cooking..
Hi Amy, thanks for sharing , I tried it out on my recipe and I LOVE it. Great for making stuffed potatoes
I’ve got a little Irish in me (thus the wee little “Mc” in me last name). This must explain my affinity for all things potatoes. And now that you’ve shown me this quick and easy (and delicious) way of making them? I’m toast. Or maybe I should say I’m potatoed. It’s not a word, I know. I just made it up.
So easy – why didn’t I think of this before? Duh!
You make it look so good Amy! I am definitely
going to try this recipe out soon! There are so
many times when I wanted to make baked potatoes
but didn’t because it would take too long.
This is kind of genius.
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I am making these tonight
been craving a baked potato since you posted this! (The skins my favorite part too)
Just made these for dinner and everything you’ve read is true – they’re great! Couldn’t be easier and I love how the cut side gets browned a little. I had garlic salt in a grinder that I used instead of plain salt and it worked out really well. I will definitely do this again.
Lovely! These look really easy and delicious.
This is kind of genius – I never would have thought to try this out.
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