This is how you make the best baked potato.
With a crispy skin and soft and buttery insides, turn a humble spud into a next level dish! Last time Chef Nettie Frank joined us in the Studio 5 kitchen, we learned of her love for a loaded baked potato. We’ve been dreaming of it ever since!
Nettie shared her best tips for making your baked potato the star of the meal!
Picture this: a crispy, golden skin with a soft, buttery interior. Sounds perfect, right? Well, that’s exactly what Chef Nettie’s method delivers. Her go-to potato? Yukon Gold. With its rich, creamy texture, it’s the perfect foundation for creating the ultimate loaded baked potato. But if you’re all about that crispy skin, reach for a russet. If you’re in a hurry, Nettie recommends using small red bliss potatoes. They cook faster and are fantastic for smashed potatoes too!
Chef Nettie isn’t shy about making her baked potatoes extra special. First up: butter—and lots of it. Next, she loads on Swiss cheese (a must in her book) for that melty, cheesy goodness. But here’s the twist—she tops it off with baked beans in tomato sauce, not chili. This gives the dish a UK-inspired flair that’s surprisingly delicious.
The Perfect Baked Potato Recipe
INGREDIENTS
- 4 Yukon Gold potatoes (washed)
- 8 tablespoons butter, sliced
- 1 cup shredded Swiss cheese
- 1 cup shredded Colby Jack cheese
- 4 tablespoons sour cream
- 1 green onion, chopped
- Salt and pepper to taste
- Baked beans (cooked in tomato sauce)
METHOD
- Preheat your oven to 400°F.
- Bake the Yukon Gold potatoes for 45 minutes to 1 hour, or until soft and squishy to the touch.
- If using russet potatoes, poke with a fork, drizzle with olive oil, and season generously with salt. Wrap in foil and bake for 45 minutes to 1 hour.
- Once baked, slice open and load up with butter, cheese, sour cream, green onion, and baked beans.
Find more recipes from Nettie on Instagram, @chefnettiefrank, or at chefnettie.com.
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