3 Ingredients Buttermilk Baked Potatoes

Forget dry, boring baked potatoes. This clever two-stage method uses just butter and buttermilk to transform humble russets into creamy, tangy, golden-skinned perfection. The secret? We bake them until tender, then open them up to soak in a bath of rich buttermilk and butter for a final crisping.

Ingredients:

• 4 medium russet potatoes (roughly 900g)

• 1 cup buttermilk

• 2 tbsp unsalted butter, melted

The Method:

1. Prep for Steam: Heat your oven to 400°F (200°C). Scrub your potatoes dry, then prick them all over with a fork—this gives steam a safe escape route and prevents any split skins.

2. First Roast: Place them on a parchment-lined sheet pan and bake for 35–40 minutes. You want them to yield slightly to pressure but still offer a little resistance in the center.

3. The Soak: Remove the tray. Slice a deep slit lengthwise down each potato, then gently squeeze the ends to pop them open. Generously pour the buttermilk over and into the cracks, followed by a drizzle of melted butter.

4. Final Crisp: Return the potatoes to the oven for 10–15 more minutes. You'll know they're ready when the liquid has mostly disappeared and the skins have taken on a light, golden toastiness.

5. Patience Pays: Let them rest for 5 minutes off the heat—this allows the creamy interior to set and the buttermilk tang to mellow into every bite before serving.