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With their thin skin and naturally buttery flavor, Yukon golds make excellent baking 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 their signature pink eyes, golden skin and pale yellow flesh, even their appearance conjures a buttery taste.

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Preheat the oven to 450 degrees.

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Wash the potatoes thoroughly under cold running water. Scrub dirt away with your fingers and remove eyes with a paring knife, but do not peel the potatoes.

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Pierce each potato several times with the tip of the knife.

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Rub the potatoes with olive oil before placing them directly on the oven rack. This will result in crispier baked potato skins.

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Bake the potatoes for 45 minutes.

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Poke a potato with the tip of the knife to check the tenderness. If the potatoes are still firm, bake them for another 15 minutes.

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Take the potatoes out of the oven and let them cool slightly.

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Cut a cross in the top of each potato then firmly press both ends toward each other to open the potatoes. Cover the potatoes with shredded cheese, sour cream, bacon or other desired toppings.

a twice baked potato with scallions, cheese and sour cream image by David Smith from Fotolia.com

Tip

Butter can replace the olive oil in this recipe.

Warning

Baking potatoes in aluminum foil can result in soggy potatoes.

About the Author

Sarah Watson

Sarah Watson is a Chicago-based freelance writer. She has been writing professionally since 2006, with work appeared in poetry anthologies and literary journals such as "Arts Beat," as well as in various online publications. Watson holds a Master of Arts in education from Northern Illinois University.