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 the potato as it cooks, resulting in a moist and fluffy potato.
Servings: 1
Calories: 179kcal
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!
Nutrition
Calories: 179kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 1189mg | Potassium: 913mg | Fiber: 3g | Sugar: 2g | Vitamin A: 31IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg