By Alia Al-Chalabi
You may be wondering: Why do cheesy baked potatoes need a recipe? Well, if you just make a few minor tweaks to your favorite baked potato recipe, I promise they will end up tasting better than you could have ever imagined.
- Russet potatoes
- 1 tablespoon olive oil per potato
- 1 tablespoon salt per potato
- 1 tablespoon black pepper per potato
- 1 teaspoon butter per potato
- Cheddar cheese (as much as you want)
- 1 knife
- 1 fork
Set your oven to 400 degrees.
Take however many potatoes you would like to bake and coat each of them in olive oil using your hands. Lay them flat and sprinkle a hefty serving of salt and pepper on them. This will create a delicious crust — and make you want to actually eat the skin. Trust me, this step is what you’ve been missing your whole life.
Make sure to wait until the oven is completely up to temperature before placing your potatoes straight onto the oven rack — no need for aluminum or a baking sheet. Cook them for about 50 minutes. The long cook time will give them an almost mashed potato-like texture on the inside and a crispy crust on the outside.
Once they’ve cooled a little (but not too long), cut your potatoes open and put a teaspoon of butter inside along with a little more salt and pepper. And, of course, load it up with cheese and call it a day! If you want, add some chili or any other spices you have laying around.
Enjoy your better-than-ever cheesy baked potato!