Recipe: Sous Vide Baked Potato
By Jack Lawson Vegetables Sous Vide
July 30, 2020
Sous vide baked potatos are a classic comfort food with a twist. Fluffy, light baked potatos, skin-on or skin-off, are only a few steps away.
- Prep: 5 mins
- Cook: 2 hrs
- Yields: 1 serving
Ingredients
1 large russet potato
1 sprig of thyme
1 sprig of rosemary
1 tbsp of butter
freshly cracked black pepper to taste
Directions
1Set your water bath to 185 degrees
2Peel your potato and discard the skins, or leave as is if you're looking to finish the baked potato in the oven
3When your potato is prepared to your preferences vacuum seal it along with your aromatics
4Sous vide for 1.5 hours to 2 hours
5When cooking is done serve immediately with butter
6If you'd prefer cripsy skins place below a broiler set to high for 3-5 minutes, and serve with your favourite toppings
Sous vide baked potatos can go two ways. If you're a fan of classic crust then finishing off the skin in the oven is an excellent way to go. With that said, sous vide also allows for skinless baked potatos inside of two hours.
Darlene B
March 4, 2021
Delicious!!! I love potatoes.