Sous Vide Baked Potato
Sous Vide Baked Potato is a perfect side dish that is easy to make and full of flavor. With the sous vide cooking method, you can infuse oils and seasonings into a whole potato as it cooks, resulting in a moist and fluffy potato.
While there are many ways to make a baked potato, some methods can dry them out . If you’re looking for a perfectly cooked potato every time, sous vide is the way to go. Sous vide potatoes are cooked slowly and evenly, resulting in a moist and fluffy potato!
🤔Why Sous Vide A Whole Potato?
- You can infuse oils and seasonings as it cooks, including rosemary and butter.
- The sous vide temperature is low enough that it won’t overcook or dry out the potato.
- Because it cooks in its own moisture, all of the nutrients in the potato are retained.
- It’s an easy side dish to make ahead of time that you don’t need to babysit!
🥔What You’ll Need
- Medium Russet Potato – Idaho russet potatoes are the best potatoes for baking or cooking whole. You want to make sure you choose medium-sized ones that weigh about 8-12 ounces.
- Butter – Butter gets added to the bag with the potato, so it coats the outside and seeps into the flesh of the potato.
- Seasonings – A mix of salt, pepper, and garlic powder is a great way to season a baked potato. You can also add a sprig of fresh herbs, including rosemary or thyme.
Equipment
Immersion Circulator – You’ll need a sous vide machine to cook the potato. We recommend the Anova Culinary Sous Vide Precision Cooker because it’s easy to use and affordable.
Freezer Ziplock Bag or Vacuum Seal Bag – You’ll need a bag to cook the potato in. If you don’t have a vacuum sealer, you can use a freezer-safe ziplock bag.
Large Pot or Sous Vide Container – You’ll need a large pot or container to cook the potato in. We recommend using a sous vide container because it’s specifically designed for sous vide cooking and has a lid to keep the heat in.
🧈How To Sous Vide A Whole Potato
1️⃣Preheat the water bath: Add water to the pot or sous vide container. Preheat your sous vide machine according to the manufacturer’s instructions. We recommend setting it to 195F degrees.
2️⃣Prepare the potatoes: While the water is heating up, wash your potato thoroughly with cold water. Cut off any eyes or blemishes on the potato and then dry it off with a clean kitchen towel. Pierce the potato 2-3 times with a fork to let it steam and let the flavors seep in.
3️⃣Season and seal: Season the potato with salt, pepper, and garlic powder. You can also add a sprig of fresh herbs or a pat of butter at this time. Seal the bag using the water displacement method or a vacuum sealer.
4️⃣Cook the potato: Place the potato in the sous vide machine and cook for 90-120 minutes or until the entire potato is cooked through and fork tender.
5️⃣Crisp the skin: (OPTIONAL) Carefully dry the outside of the potato. Add salt if desired. Air fry for 4-5 minutes at 400F or broil in the oven for a few minutes to get the skin crispy. Serve with your favorite toppings and enjoy!
🍠More Sous Vide Vegetable Recipes
- Sous Vide Brussels Sprouts
- Sous Vide Sweet Potatoes
- Sous Vide Mashed Potatoes
- Sous Vide Asparagus
- Sous Vide Green Beans
- Sous Vide Corn On The Cob
- Sous Vide Glazed Carrots
Sous Vide Baked Potato
Equipment
- Freezer Ziplock Bag or Vacuum Seal Bag
Ingredients
- 1 Russet Potato medium size
- 1 tbsp Butter optional
- ½ tsp Sea Salt coarse
- ⅛ tsp Black Pepper
- 1 sprig Rosemary or thyme
Instructions
- Add water to the pot or sous vide container. Preheat your sous vide machine according to the manufacturer’s instructions. We recommend setting it to 195F degrees.
- While the water is heating up, wash your potato thoroughly with cold water. Cut off any eyes or blemishes on the potato and then dry it off with a clean kitchen towel. Pierce the potato 2-3 times with a fork to let it steam and let the flavors seep in.
- Season the potato with salt, pepper, and garlic powder. You can also add a sprig of fresh herbs or a pat of butter at this time. Seal the bag using the water displacement method or a vacuum sealer.
- Place the potato in the sous vide machine and cook for 90-120 minutes or until the entire potato is cooked through and fork tender.
Crisp the skin: (OPTIONAL)
- Carefully dry the outside of the potato. Add salt if desired. Air fry for 4-5 minutes at 400F or broil in the oven for a few minutes to get the skin crispy. Serve with your favorite toppings and enjoy!
