These potatoes are crunchy on the outside and fluffy on the inside—just the way we like them. For even crustier potatoes, cook them right on the floor of your oven! Kids Advisory Board member Yahmai described the hardest part of this recipe as “waiting for the yummy food.”
Sharp knife (adult needed)
- 4 russet (baking) potoates, scrubbed and dried
- 1 tablespoon olive oil or vegetable oil
- Plain yogurt or sour cream
- Shredded cheddar cheese
- Olive oil or butter
- Salt and black pepper
- Chopped scallions or chives
Turn the oven on and set the heat to 450 degrees. Poke the potatoes in a few spots with the fork. Rub them with the oil and sprinkle with salt.
Once the oven temperature has reached 450 degrees, put the potatoes on the lowest rack in the oven (not on a baking sheet) and bake until the outside is darkened and crusty and the inside feels soft when pricked with the fork, about 1 hour. Using pot holders, carefully remove the potatoes from the oven and place on the cutting board.
Cut each potato in half, then use the pot holders to squeeze the sides gently so that they open up. Serve right away with your favorite toppings.