Let’s be honest—most baked potatoes are just there. They show up to dinner bland, dry in the middle, and the skin gets pushed to the side like an afterthought. But these? These are golden Yukon potatoes rubbed with rich ghee and pantry spices, baked until the inside is creamy and the skin is so flavorful you’ll be fighting for the crispy bits.
I made these on a day when I just needed something easy, cozy, and deeply satisfying. I poked those potatoes all over with a fork, rubbed them down with ghee (because why stop at butter when you can go full luxury?), and tossed them into the oven with no foil—just parchment paper, heat, and faith. And let me tell you, they came out perfect.
Why Ghee Over Butter For Your Baked Potato?
I reached for ghee instead of regular butter, and I’m never going back.
Ghee has:
- A higher smoke point (perfect for roasting without burning)
- A richer, nuttier flavor
- No water content, so it crisps the skin better
- Long shelf life and pantry-friendly
You can absolutely substitute butter or even olive oil, but if you have ghee? Use it. The flavor payoff is next level.
The Ingredients You’ll Need For Ghee Baked Potatoes
Most of these are already in your kitchen—this is a no-fuss, maximum flavor kind of recipe.
- 4 large Yukon Gold potatoes, scrubbed clean and dried
- 2 tablespoons ghee, softened or gently melted
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional, but adds a subtle warmth)
- 1 teaspoon freshly cracked black pepper
- Optional: more ghee, sour cream, fresh herbs, or cheese for topping
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I used my Copper Chef Titan Frying Pan to reheat leftovers—still perfect the next day: Check it out on Amazon.
For prep, I used my ASETY Chef Knife to score the tops. You can get it here. And of course, I always wear my trusty vinyl food prep gloves to keep things clean.
How to Bake the Perfect Ghee-Rubbed Baked Potato
- Preheat your oven to 400°F. Line a baking tray with parchment paper for easy cleanup.
- Prep your potatoes: Scrub clean, dry thoroughly, and poke all over with a fork. This helps steam escape and flavor soak in. I also like to score a shallow “X” on the top of each one—it opens beautifully once baked.
- Make your ghee rub: Mix ghee, salt, onion powder, garlic powder, paprika, and pepper into a soft, spreadable paste.
- Rub them down: Massage every inch of the potatoes with the ghee mixture—don’t miss the bottoms or the fork holes!
- Bake uncovered for 55–65 minutes. The skins should be golden, lightly crisp, and the centers will feel soft when squeezed.
- Finish with flair: Once baked, gently squeeze the sides to open the tops and, if you’re feeling fancy, add a touch more ghee, sour cream, or shredded cheese.
Can I Make These Baked Potatoes Ahead of Time?
Yes! These baked potatoes reheat beautifully. Store in an airtight container in the fridge for up to 4 days.
To reheat:
- Slice in half and pan-sear cut-side down in a bit of ghee
- Or wrap in parchment and warm in the oven at 350°F until heated through
Avoid microwaving if you want to keep that skin even slightly crisp.
Serving Suggestions alongside Ghee-Rubbed Baked Potatoes
These ghee-rubbed baked potatoes are the ultimate blank canvas. Serve them with:
- Creamy Slow Cooker Crack Chicken
- Beefy Chili
- Enjoy with Steak! Like this Perfect Pan-Seared Ribeye
- Beer Glazed BBQ Chicken
- Spice things up with this Delicious Jamaican Jerk Snapper
- Or honestly? Just salt, ghee, and a fork. No judgment here.
Want more comforting sides? Check out:
- Roasted Parmesan Baby Potatoes with Herbs or Parmesan Roasted Carrots
- Creamy Mashed Potatoes
- Broccoli Cheddar Ritz Casserole
- Cranberry Apple Walnut Salad Or Hearty Cobb Salad
Make These Ghee-Rubbed Baked Potatoes Your Own
- Don’t have ghee? Use salted butter or olive oil, but skip margarine—it won’t give you that deep, satisfying richness.
- Want it spicy? Add cayenne pepper or a dusting of dry jerk seasoning to the rub.
- Add fresh herbs like rosemary or thyme before baking for a bonus aroma.
Final Thoughts from My Kitchen
These baked potatoes are comforting, nostalgic, and a little elevated—just the way I like my sides. They’re easy enough for a Tuesday, but flavorful enough to feel like a treat. And the best part? Even the toddler asked for seconds.
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Until next time—
Here’s to buttery potatoes, easy wins, and flavor that speaks for itself.
— With warmth, Camille 🍴
Camille’s Ghee-Rubbed Baked Yukon Gold Potatoes
4
servings10
minutes1
hour1
hour10
minutesCrispy Skin, Moist Center, Full Flavor—No Foil Needed
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Ingredients
4 large Yukon Gold potatoes (washed, skin-on, and dried)
2 tablespoons ghee (room temperature or gently melted)
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
½teaspoon smoked or sweet paprika
1 teaspoon freshly cracked black pepper
Optional: extra ghee for finishing, sour cream, herbs, or grated cheese
Directions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- Prep the potatoes: Use a fork to poke holes all around each potato—this lets steam escape and helps flavor get deep inside.
- Score a shallow “X” on the top if you want a prettier finish or easier butter-melt magic at the end.
- Mix the seasoning rub: Combine ghee, salt, garlic powder, onion powder, paprika, and black pepper into a loose paste.
- Rub down the potatoes: Massage the ghee mixture all over each one—top, bottom, sides, and into the little holes and X cuts.
- Bake directly on the parchment-lined sheet for 55–65 minutes until the potatoes are tender and golden. You’ll know they’re done when you can easily pierce through with a fork or knife.
- Fluff and finish: Use tongs to gently press each potato to open the top. Add a small spoonful of ghee inside for an extra buttery finish—or leave them as-is because they’re already fire.
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