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Buttermilk Baked Potatoes

Transform your ordinary baked potatoes into something special by brushing them with buttermilk before baking, resulting in a crispy, flavorful skin.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 baked potatoes
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

The Essentials
  • 4 large large russet potatoes (about 8-10 oz each), scrubbed and dried Russet potatoes are recommended for their high starch content.
  • 0.25 cup full-fat buttermilk
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt or kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon garlic powder
Optional Toppings
  • Sour cream or extra buttermilk for serving
  • Shredded cheddar cheese
  • Crispy bacon bits
  • Sliced chives or green onions
  • Unsalted butter

Method
 

Preparation
  1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and place the rack in the center of the oven.
  2. Rinse and scrub the potatoes, then pat them completely dry.
  3. In a small bowl, mix the buttermilk, olive oil, garlic powder, and black pepper until combined.
Baking
  1. Pierce each potato 8 to 10 times with a fork and place them on a wire rack over a baking sheet.
  2. Brush each potato with the buttermilk mixture and sprinkle with salt.
  3. Bake for 30 minutes, then apply a second coat of the buttermilk mixture and a pinch more salt.
  4. Continue baking for another 25 to 35 minutes until tender.
Serving
  1. Remove from oven, let the potatoes rest for 5 minutes, then cut open and add toppings.

Notes

For best results, choose evenly sized potatoes and do not wrap them in foil. Serve immediately for the best texture.