Crispy and Tender Baked Potatoes In Half The Time

You have just found the perfect side to any busy day dinner. These Weeknight Baked Potatoes bake up in about 25 to 35 minutes.

The insides are soft, buttery and tender and there is an outer layer of crispy, seasoned goodness. Customize with your favorite seasonings and herbs.

Let’s be honest, I am not reinventing the wheel here with these baked taters. But aren’t we all just looking to put something that at least LOOKS new and exciting on the table? I know that I am.

These weeknight baked potatoes will fulfill that prophecy.

This is not to say that they are not delicious. The cut side of the tater crisps up and caramelizes, therefore the inside cooks up tender and buttery and soft and fantastic.

I will say that there have been times I have eaten JUST these potatoes for dinner, topped with all the fixings! That being said, they do make the perfect side.

Hear me out: try them topped with my Mom’s Famous Chili Recipe OR My Cauliflower Cheese Recipe. Two great ways to finish off your potato!

Let’s get into the few and easy details of making these taters.

The Type Of Potato

I like to use Russet Potatoes for this recipe. Russet Potatoes contain significantly less moisture than some other varietals of potatoes, which allows them to bake up light and fluffy.

The texture also makes them ideal for absorbing butter. This method of cooking is perfect for a Russet because the potato will not break down as it bakes as some other potatoes would.

Wisconsin Made

I work a lot with the Wisconsin Agricultural community. We all know that Idaho grows potatoes but did you know Wisconsin Potatoes are a thing?

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I mostly work with the Wisconsin Maple Syrup Producers Association by being a brand ambassador for Wisconsin Maple Syrup. I create recipes using locally made syrup.

Many of the farmers who make maple syrup also grow potatoes. I was introduced to the Wisconsin Potatoes through the maple syrup crew.

I love buying locally grown vegetables and now always try to buy locally grown Wisconsin Potatoes.

This isn’t a sponsored potato post, I just always think the closer the food is grown to you, the better it tastes.

Fun fact: did you know that Wisconsin is the number one grower of ginseng in the United states? If you are cruising down a highway in Wisconsin and see crops with covers over them and plants underneath, this is the ginseng!

Meet Pat

I know that people will read the recipe card and be confused about the pats of butter. I included a picture of how this is supposed to look.

You can use as much or as little butter as you prefer. When you slice your butter, you can place it on the pan as pictured above and then season it.

Then you will place your sliced in half potatoes, cut side down, on the butter pats. The pats should look like this and two pats should fit under each potato half. Hope this makes sense!

Every Oven Is Different

One of the things I have learned from running The Tipsy Housewife is that everyone in this world has an oven that cooks differently. The time and temperature for MY oven may be very different from your oven.

Therefore, time and temp is sort of a suggestion. The first time you make any new recipe, be sure to keep an eye on the food.

Your recipe may quick quicker or slower than mine.

I cannot tell you how many times I have had a newer cook message me and tell me they stood by watching their dinner burn because my directions said to bake for a specific time and even though theirs looked done, they did not take it out…. Do not do this!

If these look done sooner than the bake time I have listed, take them out!

The perfect side to any busy day dinner. These weeknight baked potatoes bake up in about 25 to 35 minutes. The insides are soft, buttery and tender and there is an outer layer of crispy, seasoned goodness. Customize with your favorite seasonings and herbs.

Ingredients

• 3 Medium sized Russet Potatoes, cut in half lengthwise
• 4 tablespoons of butter, cut into about 1/2 inch slices, you need two pats for each potato
• 1 tablespoon of olive oil
• 2 to 3 teaspoons of coarse salt *or to taste
• 1 teaspoon of black pepper
• 1/2 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon onion powder
• 1 teaspoon of lemon pepper *optional
• 1 teaspoon of dried parsley