Ina Garten's Baked Potatoes Are the Best I've Ever Tasted

As a child, I would look forward to the weekly roast dinner my dad would make. Instead of fighting over the perfectly rare slices of beef, my sisters and I would duke it out over the largest baked potato, dressing them up with butter and sour cream.

The baked potatoes I grew up with were simple: poke a few holes in a russet and roast until tender. Nothing fancy, but it got the job done. I never considered changing the way I’d always made them. Why fix something that isn’t broken, right?

Well, that all changed when I came across a baked potato recipe from the queen of elevating everyday recipes: Ina Garten. True to Ina's form, the ingredient list for her Crusty Baked Potatoes with Whipped Feta Cheese is simple, but the method and layering of flavors take the humble baked spud to new heights. I gave the recipe a try for a recent Sunday family dinner, and in my husband's words, “This is the only way to eat a baked potato.”

How Ina Brilliantly Elevates Baked Potatoes 

So what makes this version of baked potatoes so special? There are several things, but let’s start with my favorite: the crust! I’ve always eaten the skin of baked potatoes. Growing up, my mom told me that the skin, just like the bread crust, made you smart. In Ina’s version, no clever tricks are required to convince diners to enjoy the entire baked potato. In fact, the skin is the very best part.

To create an amazing crust, Ina calls for making a herby, lemony sea salt to rub all over the potato. A mini food processor is best for this job, but if you don’t have one, you could use a mortar and pestle, or chop the herbs very finely before mixing them with the salt and lemon zest.

For the salt rub to adhere to the potatoes, ensure they are super dry after scrubbing them clean. I use a stiff bristle brush to clean the potato skin, then wrap them in a tea towel for several minutes to get rid of residual moisture. Then, I brush each potato with olive oil and use my hands to adhere the salt rub to the surface. Once the potatoes are properly seasoned, they roast for 60 to 75 minutes at 400˚F. My potatoes were of average size, as shown in the image below, and they took 75 minutes to become tender. When they emerge from the oven, the skin is crisp, golden brown, and full of flavor.

These baked potatoes would be perfect as is, but they are taken up another notch with a dollop of whipped feta. Crumbled feta, cream cheese, fresh lemon juice, and olive oil get whizzed in the food processor until smooth, then the creamy spread is set on top of the split baked potatoes. The warm, fluffy interior of the potato paired with the cool, tangy whipped feta is like a symphony of flavors and textures for the senses.

I served the baked potatoes with grilled ribeye, seasoned with some leftover herbed salt, and steamed green beans, giving a whole new meaning to meat and potatoes!

My only advice? Make a double batch so that you have leftovers. I've been reheating the potatoes in the air fryer for a quick lunch. The skin gets even crispier, and the feta topping gets bubbly and golden brown. What could be better than that?