Baked Potatoes

51 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 1 h
230 calories/serving


2 potatoes, Russet or Idaho type 500 g
1 tsp olive oil 5 mL
2 tsp butter, unsalted 9 g
2 green onions/scallions, chopped
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Oblong-shaped Russet or Idaho potatoes are the ones to use in this recipe because their high starch content yields a fluffy baked potato.

Potatoes may be baked in a traditional oven, cooked in an outdoor grill or in a microwave, the choice being a matter of personal preference : baking is longer, but yields a crusty skin. It should be the preferred method when baking the potatoes with other food to save energy and time.


Baking method

Preheat the oven to 205ºC/400ºF.

Clean the potatoes, then prick them a few times with a fork to allow the humidity to escape without bursting the skin while cooking. Coat the potatoes with the oil, sprinkle with salt, then bake them in the middle of the oven for about 1 hour, depending on the size of the potatoes. (The baking time could be slightly reduced by wrapping each potato individually in aluminum foil, since the heat trapped inside would help cooking. The result would be a softer skin and a moist flesh).

Outdoor grill method

Clean the potatoes then wrap them individually in aluminum foil. They are ready after 45 to 60 min, depending on their size.

Microwave method

Clean the potatoes, then prick them a few times with a fork and place them on a paper towel in the microwave. The cooking time at maximum power is about 8 min for one potato, depending on the size of the potato and the power of the oven (The cooking time must be increased when more than one potato is cooked at the same time). Turn the potatoes once at the halfway point if the oven does not have a turntable. Let the potatoes stand 2 min, wrapped in paper towels before serving.


Halve the potatoes lengthwise, scoop out the flesh using a spoon, paying attention not to damage the "shells". Mash the flesh in a bowl, stir in the butter and chopped scallions. Season with salt and pepper, then put the mixture back into the skins. Place the potatoes back into the oven under the top broiler for 2-3 min until they are warm and slightly golden-coloured.

Alternatively, the broiling step can be skipped and the halved potatoes may be just garnished and served right away.

Nutrition Facts Table

per 1 serving (210 g)


% Daily Value




6 g

9 %

Saturated 2.6 g
+ Trans 0.2 g

14 %


10 mg


20 mg

1 %


41 g

14 %


5 g

18 %


3 g

Net Carbs

36 g


5 g

Vitamin A

7 %

Vitamin C

35 %


4 %


16 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Potassium, Vitamin B6, Vitamin K
Good source of  :
Fibre, Iron, Magnesium, Manganese, Niacin, Vitamin C
Source of  :
Copper, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 0
Fats 1

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51 Reviews (49 with rating only) 100% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Eden D.
january 03, 2023

Family very pleased with this recipe.

Useful 0
october 20, 2021 | I would make this recipe again

Simple and delicious. I ended up combining the cooking methods. I cooked them in the microwave and then broiled them quickly in the oven. I had some pre-shredded 4-cheese blend that I mixed in with the mashed potatoes and it was perfect. All I was missing was bacon and sour cream to make them all-dressed!

Useful 0

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