Sous Vide Baked Potato

A sous vide baked potato comes out perfectly cooked every time...moist, fluffy and cooked to perfection with different serving options!

📝 Ingredients

• 2 medium russet potatoes (scrubbed clean)
• 2 tablespoon unsalted butter
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• Sour cream
• Crumbled bacon
• Butter
• Cheddar cheese
• Chives

👨‍🍳 Instructions

1. 1Heat a sous vide water bath to 190°F (88°C) degrees. Make sure the potatoes are scrubbed clean.
2. 2Use a fork to puncture small holes in each side of the potatoes in multiple places (like you would to microwave them).
3. 3Place the potatoes in a vacuum seal bag with the butter, salt and pepper.
4. 4Seal and cook for 2 hours. Will likely float so may need to weigh down to keep the bag submerged.
5. 5Remove from the water bath and serve immediately with topping, or place under the broiler/cat iron skillet/torch/grill to crisp the skin then serve with toppings.
6. 6If 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.
7. 7**can also place in an ice bath for 20 minutes then kept in the fridge for 3-5 days before serving.