Baked Potatoes

Ingredients

• 3 medium Russet potatoes
• 4 tablespoons butter, cut into approximately 1/2-inch pats
• 1 tablespoon olive oil
• 2 to 3 teaspoons coarse salt, or to taste
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon lemon pepper, optional
• 1 teaspoon dried parsley

Instructions

1. Scrub the potatoes thoroughly and dry them very well with paper towels or a clean kitchen towel. Cut each potato in half lengthwise.
2. Line a large baking sheet with foil or parchment paper.
3. Cut the butter into approximately 1/2-inch pats. Arrange the butter on the prepared baking sheet in groups of two so that each potato half will sit on two butter pats.
4. Season the butter pats with some of the coarse salt, black pepper, garlic powder, onion powder, paprika and lemon pepper, if using.
5. Rub the potato halves all over with olive oil.
6. Place each potato half cut side down directly on two seasoned butter pats.
7. Season the skin side of the potatoes with salt and black pepper. Add additional garlic powder, onion powder, paprika or lemon pepper if desired.
8. Heat the oven to 425°F and place the baking sheet on the upper rack.
9. Bake for approximately 25 to 35 minutes.
10. About halfway through baking, carefully remove the baking sheet from the oven. Use a pastry brush to brush some of the seasoned melted butter from the pan over the potatoes.
11. Return the potatoes to the oven and continue baking until a fork or thin knife slides easily into the thickest part of the potato and the cut sides are golden brown and caramelized.
12. Sprinkle with dried parsley and additional salt if needed.
13. Serve immediately while the buttery cut sides are hot and crispy.

Notes

• Potato size matters. The cooking time is based on medium Russet potatoes. Large potatoes will take longer and smaller potatoes may cook more quickly.
• Every oven cooks differently. Begin checking the potatoes around the 25-minute mark and remove them when they are fork tender and golden on the cut side.
• Make sure the potatoes are placed cut side down directly on the seasoned butter.
• You can use as much or as little butter as you prefer, but reducing the butter may slightly change how deeply the cut surface caramelizes.
• Customize the seasoning with Cajun seasoning, seasoned salt, ranch seasoning, dried rosemary, thyme or your favorite all-purpose seasoning.
• For loaded potatoes, turn the finished potatoes cut side up and top with shredded cheese, sour cream, bacon and green onions.
• Leftovers are best reheated cut side down in the oven or air fryer.