Recipe: Sous Vide Baked Potato

  By Jack Lawson    

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.

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