Alton Brown Baked Potato Recipe

Alton Brown Baked Potato is a crispy-skinned and fluffy interior recipe popular for its simplicity and lack of aluminum foil. Ideally, the potato skin should be oiled and salted before baking directly on the oven rack to ensure a crunchy, edible exterior.

Alton Brown Baked Potato Ingredients

• 4 large Russet potatoes (baking potatoes)
• 2 tbsp canola oil (or olive oil)
• 1 tbsp kosher salt
• Freshly ground black pepper (optional)
• Butter, sour cream, chives, and bacon bits (for serving)

How To Make Alton Brown Baked Potato

1. Prep the oven: Preheat your oven to 350°F (175°C). Position the racks so there is room in the center.
2. Clean the potatoes: Scrub the potatoes thoroughly under running water to remove any dirt. This is crucial as you will be eating the skin.
3. Dry completely: Dry the potatoes very well with a clean kitchen towel or paper towels. If the skin is wet when it goes into the oven, it will steam rather than crisp.
4. Vent holes: Using a large dinner fork, poke holes deeply into each potato about 4 to 6 times on each side. These holes allow steam to escape during baking, preventing the potato from exploding.
5. Oil and salt: Place the potatoes in a large bowl. Drizzle with the oil and toss to coat evenly. Sprinkle generously with the kosher salt and toss again so the crystals stick to the oiled skin.
6. Bake on the rack: Place the potatoes directly onto the middle rack of the oven. Do not use a baking sheet (place a sheet on the rack below to catch drips if you wish, but the potatoes must sit on the grate).
7. The bake: Bake for 1 hour. The potatoes are done when the skin is crisp and the insides feel soft when gently squeezed with a potholder (or reach an internal temperature of 205°F–210°F).
8. Vent immediately: Remove the potatoes from the oven. Using a small paring knife, cut a slit lengthwise across the top. Squeeze the ends towards the center to pop it open. This allows the remaining steam to escape immediately so the potato remains fluffy instead of turning gummy.

Recipe Tips

• No Foil: Never wrap baked potatoes in foil. Foil traps moisture, steaming the potato and resulting in wet skin and a dense, heavy interior. Baking naked produces the fluffy texture Alton Brown is famous for.
• Oil choice: Alton recommends canola oil because it has a high smoke point and neutral flavor, but olive oil works well if you prefer a savory taste on the skin.
• Poke deep: Don’t just scratch the surface. Poke the fork deep into the center of the spud to ensure the steam has a clear exit path.
• Serving time: Serve these immediately. If they sit closed up, the steam will condense and ruin the texture.

What To Serve With Alton Brown Baked Potato

This is the ultimate side for steakhouse dinners.

• Steak: A juicy Ribeye or Sirloin.
• Chili: Pour over the top for a massive meal.
• Broccoli and Cheese: A classic vegetarian topping.
• Loaded Toppings: Butter, sour cream, cheddar cheese, and bacon.

How To Store Alton Brown Baked Potato

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: To restore the crisp skin, reheat directly on the oven rack at 350°F for 15–20 minutes. Microwaving will make them soft.
• Freeze: Baked potatoes do not freeze well; the texture becomes mealy and watery.

Alton Brown Baked Potato Nutrition Facts

• Calories: 290kcal
• Protein: 7g
• Carbohydrates: 64g
• Fat: 0.5g (without toppings)
• Saturates: 0g
• Sugar: 3g
• Salt: 0.8g

Nutrition information is estimated per potato (without toppings).

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