Sea Salt Baked Potatoes

If you want to know how to bake potatoes like a pro, keep reading. I love this baked potato recipe, resulting in perfection every time. Crispy jackets split open to reveal a fluffy white potato interior.

Sea Salt Baked Potatoes

I don't know what happened, but it has been years since I've baked potatoes. And by baked potatoes, I mean the classic kind - crispy jackets that split open to reveal a fluffy white potato interior. The kind of potato flesh that likes to drink butter and mainline salt. On a quick grocery run after returning from Marfa, the russets were calling me. I remembered a simple, sea-salt baked potato recipe in Nigel Slater's Tender, grabbed some arugula, and was pretty confident I had everything else I'd need at home. If you want to know how to bake perfect potatoes, keep reading.

Baked Potato Recipe

On the road trip front, a number of you have asked, somewhat incredulously, why we would drive to Marfa, Texas. To which I sort of tilt my head, and start thinking more about it. There seems to be a long answer and a short answer. The short? We went to see visit this. The longer answer - we drove through Palm Springs, and Valentine, Canyon de Chelly, and Willcox. And cooked at beautiful rest stops, and took lots of pictures, and caught up on magazines, and sat in the sun, and saw this, and ate dinner outside more nights than not. I've driven through the Southwest and parts of northern Mexico a good number of times now, and West Texas is particularly beautiful. When you're out in the middle of the desert, its quiet. So so so so quiet. I love it.

Baked Potato Recipe

The potatoes? Really good too - give them a go. The spicy arugula and luxe dressing works perfectly. Top with a fried egg, and you've got a meal on your hands.

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express

Sea Salt Baked Potato Recipe

5 from 5 votes

I found some fantastic arugula, so that is what I used. But I could imagine using whatever green salad you like - spinach, baby romaine, maiche, etc. And I used big russet potatoes. The dressing calls for a raw egg yolk, if you're uncomfortable eating raw egg, swap in another favorite, luxe or creamy-ish salad dressing - this buttermilk one would be good, or this one, or the gribiche in Super Natural Every Day.

  • 2 large baking potatoes
  • flaky sea salt
  • butter or olive oil
  • 2 large handfuls of arugula
  • 1 tablespoon Champagne or tarragon vinegar
  • 1 teaspoon Dijon mustard
  • a egg yolk
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons grated Parmesan
  • 2 teaspoons freshly squeezed lemon juice
  1. Preheat your oven to 400F / 200C degrees. Scrub the potatoes, prick them all over with a fork, and sprinkle generously with sea salt. Bake the potatoes until tender throughout. This can take an hour for large potatoes. Less for smaller spuds.
Make the Dressing:
  1. While the potatoes are baking, make the dressing. Whisk the vinegar, mustard, egg yolk, and olive oil with a big pinch of salt. Then whisk in the cheese, and finally the lemon juice. Taste, make any adjustments, and set aside.
Load up your Potato:
  1. Slice a big cross into the top of each potato, then gently but firmly push in on the ends of each potato. This way the tops open up, and you can begin to spoon out a bit of the potato filling. Add a pat of butter/olive oil to each potato, or a splash of the dressing and a bit of salt. Toss the arugula with a generous amount of the dressing, and then pile it into the potatoes. You'll likely have some leftover dressing to enjoy as needed with the salad and skins.

Adapted from Nigel Slater's Tender: A Cook and His Vegetable Patch, the US version, published by Ten Speed Press, 2011

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Comments are closed.

Apologies, comments are closed.


Found this through Pinterest. These look A-MA-ZING! I totally linked them in my Friday dance!

Marty J. Christopher

Two comments in one day...eep. But I just wanted to mention that the trip sounded AMAZING. Just a wee bit jealous.

Mrs D

I too have just "remembered" the lovely baked potato. This spin on it sounds great. Thank you!


Need to try this. Looks really good.


Wow! This looks fantastic! I grew up in Maine potato country (Aroostook County) so I have a great fondness for all things potato! Just added your blog to my Maine Food Finds blogroll — looking forward to reading all your great posts!


I love baked potatoes! Though it can be fattening, I just love them! When I have the time, I do bake some for the family but I never tried the arugula filling. Next time I will!! Thanks for sharing!


These look divine! And very useful because the arugula is growing like crazy in our garden. I also have to say that I loooove your pictures. That first one reminds me of a painting from Magritte.

Sara (The Veggie Eco-Life)

Baked potatoes are my go-to, too-busy-to-plan-a-meal meal, but mine have never looked so elegant. Arugula! I will try this recipe. Thank you! And, agreed: West TX, especially the High Plains of the TX Panhandle are uniquely beautiful. Hard to explain to people who'd ask why you went there, though. ~born in Lubbock


Love that you went to Marfa - I just vacationed there in April. Such a nice place - did you see/go to the Chinati hot springs? Gorgeous. It is hard to explain what is so charming about Marfa but I found it to be so engaging and you are right about the quiet. There was nothing like it. Almost otherworldly.


Loved these, the sea salt really makes it for me!! Dressing was great, my arugula was not from my garden and not the freshest but it had to do! We are have a rash of coldish weather here in Chicago and I made the red lentil coconut soup last night, potato's tonight and those boozy cherry brownies last weekend! All a huge hit, so happy I found you- a little late to the table but happy to be here.


Oops, nevermind, I found it as soon as it was too late to delete the question: Gribiche is found on p. 88, "Broccoli Gribbiche." Sorry!

Julie H

Heidi, where's "gribiche" in super natural every day? The potatoes are in the oven, and I now wonder if there might be a typo in the recipe above? Can't find it in the cookbook index or by flipping through the pages... any other hints? Note to Monica: arugula also goes by "roquette." Happily, it's exploded this week in my garden and I'm so pleased to find something good to do with it tonight.

Julie H

I made these last night - the skin on the potatoes was crispy and delicious! (I love eating the skin - very nutritious too!) I topped the potatoes with a smidge of butter and a sprinkle of Lincolnshire Poacher cheese and had the arugula on the side with just some good red wine vinegar. I'd love to try your dressing next time - anything with an egg yolk in it is right up my street!

Tamsin Harriman

Thanks for a lovely idea. I was wondering what potato dish to serve at a bbq this Sunday and now I know exactly what to offer! We always used to have jacket potatoes (potatoes still in their jackets!) on Saturday nights when we were kids and I still love them. Haven't had an oven for about 15 years (due to extensive travels) but now I do and I can bake potatoes once again.


I haven't made baked potatoes in years! Seeing as Australia is now getting cold, it's the perfect time...


Comfort food at it's finest! Having some cooler days in the bay area, I was able to bake these up over the weekend! Score! I've baked potatoes in kosher salt before but the addition of the greens and dressing, it's heavenlyl. I hope to someday meet you at farmers market in SF.


Baked potatoes are so simple and satisfying, but so under-appreciated. I love that everyone can dress them up his or her own way. I posted a similar baked potato recipe adapted from an old Nancy Silverton cookbook where you rub the potato with butter or oil and bake it on a bed of kosher salt. Fluffy, moist, delicious!


This looks particularly appealing to my taste... have to try it asap. U bring out the best in simple recipes.


I read this recipe today and I knew I HAD to make it! I whipped them up tonight for dinner with my fiance and topped the whole thing with a fried egg, a drizzle of the dressing, a pinch of shredded parmesan and fresh ground black pepper. Not only was it so completely satisfying (comfort food without the guilt? yes please!!!) but it looked amazing too! Thanks again Heidi for another wonderful inspiration!


A perfect example of why I love this blog. A simple, clean meal that sounds so satisfying. I mean, how can a baked potato not make you feel comforted? I bake and dress them simply often, but I never thought to top them with arugula...and a fried egg :) Thanks for the idea and inspiration!

Hannah at FleurDeLicious

This looks gorgeous and a perfect nearing-the-end-of-the-week-want-something-yummy-and-easy meal. You know?

Jamie @ charminglyordinary

When I was little I had this weird fascination with twice-baked potatoes. I have no idea where it came from, but I basically thought they were THE definition of classy eating and used to beg my mom to make them. I remember being ecstatic when my mom (who doesn't really cook) came home from the grocery store a package of frozen ones. And...basically that's my last memory of eating a "baked potato". Your classic recipe looks lovely - I might have to revisit.

Caroline @ French Ponytail

Heidi, these pictures are incredible and those little taters are mouth-wateringly gorgeous! Thank you!

Jenny Sansouci - Healthy Crush

I wish I would have know you'd be here! I could have given you a tour of my tiny market and some local honey or pomegranate syrup to take home. I love your site and your books... if you ever make it out again, come by the Get Go! HS: Are you kidding Gina! I went to the Get Go every day we were there. And totally loaded up on ingredients for the drive back to SF - thankfully! I promise to let you know the next time I'm there. Really looking forward to another trip to Marfa at some point! And likewise, please let me know if you find yourself in SF.

Gina in Marfa

Those potatos look great! Mine never turn out like that! :(


I am not a fan of baked potatoes, I confess, I would probably just eat the rucola....


I was so excited to make these since we just bought potatoes last week! Mine, of course, didn't turn out as pretty, but they were quite tasty. Topped with a fried egg and it was a meal. My man loved them too. I haven't thought of baked potatoes in so long and am excited to try filling them with other foods! Thanks for the inspiration as always; love love love your blog!!


Magnificent! I followed the recipe to a tee, with the exception of omitting the egg in the dressing. Simply perfect as is, though I could see adding some crumbled bacon or an egg sunny side up to the top for extra heft. Also, Marfa has rocketed to my top five list of places to visit. Thanks for the inspiration Heidi!


I have looked far and wide for the perfect baked potato recipe and I think I've finally found it! I've done everything from baking potatoes in the oven in aluminum foil to microwaving in paper bags. I tried this last night and it is absolutely my favorite baked potato recipe and will be in the rotation for lunch or a side dish at dinner. Virginia Osborne

recipe club

Wow, thanks for the refresher on the beauty and taste of a great baked potato! I used organic ones and thorougly enjoyed eating the skins. My farm eggs weren't the freshest, so instead of an egg yolk for the dressing, I used a tablespoon of mayo. Yummmmm. I'm delighted, as always. (And for dessert, Nikki's Healthy Cookies... : )

Fargo Fan

wowwww....i made a variation of these with a sweet potato, and add subbed in fresh orange juice for the lemon juice - so good! so simple and the presentation if loverly. thanks for the inspiration. i come here whenever i am running low on it and you never dissapoint heidi! HS: Love that idea cory - and thanks for the nice note.

cory : eat and {relish}

WOW! It had been a couple of years and out of the blue I made these just last night. Kismet.


There is something so comforting about a simple baked potato. This is a great grown up version! Also, finally got around to seeing your piece in Whole Living magazine and it was wonderful! Congrats! HS: Thanks Janel


Your photography is inspiring, love the blog, keep up the good work!


Comments are closed.

Apologies, comments are closed.

More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Any clickable link to on the site is an affiliate link.