Sous Vide Baked Potato (Moist and Fluffy)

A sous vide baked potato comes out perfectly cooked every time...moist, fluffy and cooked to perfection! You can even do a quick sear on the skin afterwards to get a nice crisp on it.

So, yes, it takes a little while to sous vide a whole potato. But it's mostly hands off and you can cook it right in butter and seasonings to make it amazingly fully and delicious.

I love cooking the potatoes this way. This recipe is simple, but I've included some seasoning options down below for those who want to fancy up their potatoes.

We already make sous vide mini potatoes and sous vide sweet potatoes, so I thought why not do a sous vide baked potato!

Why This Recipe Works

• Because we set the temperature, the potato will come out perfectly cooked every time.
• It's ultra easy to make and you can just put them in and walk away to do something else. No need to babysit them.
• The options are endless with potatoes - season them or serve them however you like! Scroll down below to see some great ideas for serving.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom pf the post.

The recipe calls for 2 medium sized russet potatoes. You can make 1 or you can make 20 (if you can fit that many in your sous vide container). You will want to make sure the potatoes are scrubbed clean so they don't taste like dirt when you cook them.

If your potatoes are on the large size, you will want to add 15-30 minutes to them, depending on the size, to ensure they cook all the way through.

We cook these potatoes simply with unsalted butter, salt and pepper to keep it simple. You can add fresh herbs, olive oil, truffles, whatever you'd like.

We also provide a list of potential toppings further down the post that you can put on after the potatoes are cooked.

Step By Step Instructions

Step 1: Heat a sous vide water bath to 190°F (88°C) degrees.

Step 2: Make sure the potatoes have been thoroughly cleaned and any blemishes or growths removed.

Step 3: Use a fork to puncture small holes in each side of the potatoes in multiple places (like you would to microwave them).

Step 4: Place the potatoes in a vacuum seal bag with the butter, salt and pepper.

Step 5: Seal and cook for 2 hours. Will likely float so you may need to weigh it down to keep the bag submerged.

Step 6: Remove from the water bath and serve immediately with toppings, or place under the broiler (after drying the skin) to crisp the skin then serve with toppings.

If broiling, rub an additional teaspoon of oil or melted butter on the outside and coat it with salt to get a nice crispy, salty skin.

**can also be placed in an ice bath for 20 minutes then kept in the fridge for 3-5 days before serving.

Expert Tips

1. If the bag starts to float, weigh it down with something heavy or try these sous vide magnets or sous vide weight. The bag needs to be submerged so the potatoes cook evenly.
2. If broiling/searing/torching the potato to crisp the skin, make sure the skin has been thoroughly dried so you can achieve the crispness.
3. You can replace the butter with olive oil, bacon fat, duck fat or any other fat you prefer.
4. To make in advance, place them in an ice bath for 20-30 minutes when they come out of the water bath (directly in the bags). Then store in the fridge or freezer until ready to use. Reheat at 190°F for 15-30 minutes (depending on whether frozen or not).

Servings Options

• To add some flavor to your potatoes while cooking, in addition to the butter salt, you can try these ideas:
  • Add fresh thyme, rosemary, sage, or any other fresh herb in the bag. Add a couple sprigs.
  • Add 1-2 teaspoon of garlic powder or use this sous vide garlic confit.
  • Add some truffle zest for an even more earthy flavor.
  • Add some chopped green onions or shallots to the bag. You can crisp them afterwards and serve them on top as well.
• You can also dress your potato up after it cooks with these options:
  • Use the traditional sour cream, chives, bacon and salt
  • Add shredded cheese like cheddar or Parmesan for extra flavor.
  • Mix in some paprika, browned chorizo, and toasted cumin seeds for a smoky, meaty flavor.
  • Top with chili (try this Instant Pot beef chili with bacon).
  • For added freshness, top with fresh pesto or this cilantro chimichurri - this red chimichurri works great also!
  • This Homemade Barbecue sauce is FIRE on top of a potato - use any other BBQ sauce you like too.

Frequently Asked Questions

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