With their thin skin and naturally buttery flavor, Yukon golds are ideal for baked potatoes. According to “The Great Potato Book,” they were developed in Canada in the 1980s and since then have cropped up in grocery stores across the United States. Marked by signature pink eyes, golden skin, and pale yellow flesh, they even look buttery. Mmm.
Things You'll Need
Preheat oven to 450 degrees Fahrenheit.
Wash potatoes thoroughly under cold running water, scrubbing dirt away with your fingers. Remove eyes with a paring knife, but do not peel the potatoes.
Pierce each potato several times with the tip of the knife.
Brush potatoes with olive oil before placing them directly on the oven rack. This results in crispier skins.
Bake for 45 minutes.
Poke a potato with the tip of a knife to check the tenderness. If it’s still firm, bake for another 15 minutes.
Take potatoes out of the oven and cool them slightly.
Cut a cross on top of each potato then firmly press both ends together to open them. Sprinkle in sea salt and pepper, to taste. Add shredded cheese, sour cream, bacon, or other desired toppings.
- Butter can replace olive oil in this recipe.