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A single steam baked potato is split open on a light ceramic plate, revealing a fluffy yellow interior topped with a square melting pat of butter and sliced green onions next to a silver fork and knife.
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Perfect Steam Baked Potatoes

An easy two-step method that produces the best baked potatoes around, with creamy soft insides and crispy skin.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Course, Side Dish, Snack
Cuisine: Western
Keyword: baked potatoes, potatoes, roasted potatoes, steam oven potatoes
Servings: 4
Calories: 193kcal

Ingredients

  • 4 potatoes large, whole, scrubbed but not peeled (about 8oz/230g each)
  • 2 Tbsp olive oil or butter, or melted duck fat
  • 1 tsp flaky salt or more, to taste

Instructions

  • Preheat your oven to Combi Steam, 375°F/190°C, 100% (high) steam.
  • Use a fork to poke the potatoes all over, to allow steam to escape during cooking. Place the potatoes onto a baking sheet or tray.
    4 potatoes
  • Optional step, if you have a temperature probe with your oven: insert the probe into the center of the largest potato.
  • Put the potatoes into the oven. Connect the probe, if using, and set the target temperature to 206°F/97°C. Cook until the potatoes reach this internal temperature, about 45 minutes to an hour, depending on the size of the potatoes. My potatoes weighed approximately 8 ounces (230g) each and took 55 minutes to reach temperature. Note: if you don't have a probe, use an instant read thermometer towards the end of cooking to check the temperature of your potatoes.
  • When the potatoes are done, remove them from the oven and change your oven settings to switch off the steam (leave the temperature the same). Use a pastry brush to coat the potatoes all over with olive oil (or another fat of choice), then sprinkle with salt.
    2 Tbsp olive oil, 1 tsp flaky salt
  • Return to the oven and cook until the skin has dried out and crisped a little, about 15 minutes.
  • To serve, cut the potatoes open, fluff up the insides, and add butter, cheese or other toppings. Serve hot.

Notes

  1. Potato choice. I have tried this method using several different potato varieties and all have worked really well. My preference is for a floury or all-purpose potato (think Desiree or Russet), because the texture is more fluffy 'classic baked potato'. Waxy varieties also work fine, they just have a creamier texture when baked. 
  2. Potato size. It's hopefully obvious, but the size of your potatoes will dramatically affect cooking time! Small potatoes may be done in as little as 30 minutes, extra large ones can take an hour or more. The potatoes I used in the images for this post weigh about 8 ounces (230g) each, and took 55 minutes to reach the perfect internal temperature. 
  3. Toppings. This is where you can get really creative! Butter, cheese and sour cream are old school staples if you want to keep things simple. Crispy bacon bits, shredded cheese, sweetcorn, black beans and spring/green onions are regulars at my house. Other great toppings include chili con carne; pulled pork, chicken or beef; sauteed mushrooms; spinach; pesto or herbs. 
  4. Nutrition data. The nutrition calculations for this recipe are ONLY for the oiled, salted potatoes as per the recipe; calculations do not include any toppings you choose to use. 

Nutrition

Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 592mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 33mg | Calcium: 21mg | Iron: 1mg
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