Description
Pot Baked Potatoes are a simple and efficient way to cook whole potatoes using a pot on the stovetop, resulting in tender, fluffy insides and lightly crisped skins.
Ingredients
Scale
- 4 medium Russet or Yukon Gold potatoes, scrubbed clean
- 2 tablespoons olive oil or butter
- Salt, to taste
- Optional toppings: sour cream, shredded cheese, chives, bacon bits, butter
Instructions
- Heat olive oil or melt butter in a large, heavy-bottomed pot over medium heat.
- Place whole potatoes in the pot and sprinkle with salt.
- Cover with a tight-fitting lid and cook over low to medium heat for about 40-50 minutes, turning occasionally to prevent burning and ensure even cooking.
- Check for doneness by inserting a fork or knife into the center of a potato — it should slide in easily.
- Once tender and golden on the outside, remove from pot and let cool slightly before serving with your favorite toppings.
Notes
- Use a pot with a thick bottom to prevent scorching.
- Turning the potatoes occasionally helps develop an even, lightly crisped skin.
- You can season the oil or butter with garlic or herbs for extra flavor.
- Great for when you don’t want to turn on the oven.
Nutrition
- Serving Size: 1 potato
- Calories: 210
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg