Delicious Dutch Oven Baked Potatoes – Easy, Quick, Healthy!

This simple Dutch Oven Baked Potatoes is super delicious and easy to make with potatoes, olive oil, kosher salt, sour cream, and butter.

Fluffy, buttery innards enveloped in a crispy, golden skin – few things satisfy quite like a perfect baked potato. Recreate the iconic campfire spuds by baking them to perfection right in your Dutch oven. This heavy pot tenderizes potatoes inside and out for unbeatable flavor and texture.

This is the easiest guide for making baked potatoes in a dutch oven that requires 8 easy ingredients and has only 8 steps to make. And, it takes only an hour to make. Keep an eye out when serving these crave-worthy potatoes – they have a habit of vanishing quickly from the dinner table.

You’ll also find this recipe handy for entertaining and holidays when you need to whip up crowd-pleasing baked potatoes with ease. From preparation to presentation, this simple technique delivers gourmet results sure to delight family and friends.

Perfect Baked Potatoes in Dutch Oven

Once baked to tender perfection in Dutch oven, let potatoes rest for 5 minutes before slicing open steam vents to prevent the interiors from becoming dense. Then load up with butter, cheese, and bacon bits. For super crispy jackets, rub potato skins with an oil-soaked paper towel while still piping hot.

Don’t discard those baked potato skins—use them as vessels for twice-baked potatoes. Scoop flesh into a bowl, mix with dairy, seasonings, and sautéed veg or meat before stuffing back into the empty jackets and broiling until browned.

Essential Equipment to Cook Baked Potatoes in Dutch Oven

Here are the essential equipment to cook baked potatoes in a Dutch oven:

Dutch Oven

• Enameled or bare cast iron, at least 6-quart capacity
• Tight-fitting lid to circulate heat and moisture

Russet or Yukon Gold Potatoes

• Starchier varieties are best for light, fluffy insides
• Uniformly sized potatoes for even cooking

Oil

• Olive, vegetable, canola, or avocado oil to coat potato skins
• Creates crispy, seasoned exterior

Salt & Pepper

• Kosher or sea salt for seasoning potatoes
• Freshly cracked black pepper

Oven Mitts & Pot Holders

• Protect hands from hot Dutch oven
• Look for longer sleeves and quilted fabrics

Foil

• To place under Dutch oven if needed
• Catches any drips

Serving Platter

• Oven-safe material like ceramic or stoneware
• Transfers cooked potatoes neatly to the table

Toppings

• Butter, sour cream, cheese, chives, bacon bits
• Customize potatoes to taste preferences

What you’ll Need

The ingredients required for cooking baked potatoes in a Dutch oven are:

Potatoes

• Russet or Yukon Gold
• Uniformly sized, about 8-12 oz each
• Scrubbed clean, dried well

Olive Oil

• 2-3 tablespoons
• For coating potato skins
• Adds flavor and crispy texture

Kosher Salt

• 1-2 teaspoons
• Seasons potato skins
• Flakes nicely stick to oiled skins

Cracked Black Pepper

• 1⁄2-1 teaspoon
• For additional seasoning if desired
• Use fresh cracked peppercorns

Butter

• Salted or unsalted
• 2-4 tablespoons, melted
• For serving to enrich potato flavor

Sour Cream

• Full-fat variety
• 1⁄2 cup or more
• Cooling contrast to hot potatoes

Sharp Cheddar Cheese

• Grated or shredded
• 1⁄2-1 cup
• For sprinkling over toppings

Chives

• 2-3 tablespoons, sliced
• Fresh herbs brighten potatoes
• Optional garnish

How to Make Baked Potatoes in Dutch Oven

Here are the step-by-step instructions for cooking baked potatoes in a Dutch oven:

Step 1: Preheat Oven

• Preheat the oven to 425°F.

Step 2: Prepare Dutch Oven

• Place an empty 6+ quart Dutch oven with a lid in the oven while preheating.

Step 3: Wash & Dry Potatoes

• Scrub potatoes clean under water.
• Thoroughly pat dry with a towel. Wet potatoes may steam instead of crisp.

Step 4: Coat Potatoes

• Pour 2-3 Tbsp oil in a bowl. Roll potatoes in oil to fully coat skins. The oil helps create a crispy
• texture.

Step 5: Season Potatoes

• Sprinkle 1-2 tsp kosher salt & 1⁄2 tsp pepper all over the potatoes. The salt will adhere nicely to the oiled skins.

Step 6: Load Dutch Oven

• Using oven mitts, carefully remove the hot Dutch oven from the oven.
• Arrange oiled potatoes inside, evenly spacing them out in a single layer.

Step 7: Bake Potatoes

• Place the lid on the Dutch oven and return it to the oven.
• Bake for 60-90 minutes, flipping potatoes halfway through.

Step 8: Finish & Serve

• Potatoes are done when skins are crispy and a fork inserts easily.
• Serve immediately with desired toppings like butter, cheese, and bacon.

Time Needed to Cook Baked Potatoes in Dutch Oven

Baking potatoes in a Dutch oven takes at least one hour, but can require up to an hour and a half depending on size. Give large, thick-cut spuds around 90 minutes for the insides to fully tenderize without drying out. Smaller, slender potatoes may only need 60 minutes.

Check potatoes halfway through and flip for even cooking. If forks pierce through easily, they’re ready to remove from the oven. Resist cutting into them too soon, as needed cook time varies on many factors like quantity, altitude, starch content, and moisture level of the potatoes themselves.

Pro Tips for Making Baked Potatoes in Dutch Oven

Follow these tips for making baked potatoes in a Dutch oven like a pro:

Potato Selection

• Choose uniform, large russets or Yukon golds to ensure even cooking
• Allow 1-2 pounds of potatoes per person

Preheat Properly

• Heat empty Dutch oven in the oven as it preheats to 450°F
• Gives hot start for crispy skins

Oil Thoroughly

• Completely coat potato skins in oil before seasoning
• Creates a crispy texture and helps salt adhere

Season Well

• Generously salt and pepper oiled skins
• Enhances flavor

Space Evenly

• Arrange potatoes in a single layer without crowding
• Allows heat to circulate properly

Flip Halfway

• Turn potatoes halfway through baking
• Ensures evenly crisp skins all over

Vent Steam

• After baking, gently pierce the potatoes before cutting them fully open
• Let excess steam escape so the insides don’t get dense

Add Toppings

• Personalize with butter, bacon, cheddar, green onions
• Contrast creamy and salty flavors against fluffy interior

What You Should Serve with Baked Potatoes in Dutch Oven

Here is a list of what you can serve with baked potatoes cooked in a Dutch oven:

• Butter: Salted or unsalted, melted over hot baked potatoes
• Sour Cream: Cool, tangy contrast to hot, fluffy potato
• Chives: Fresh chopped chives add flavor and color
• Cheddar Cheese: Sharp cheddar, grated or shredded
• Bacon Pieces: Crispy cooked bacon, chopped into bits
• Broccoli: Fresh steamed or sautéed broccoli florets
• Chili: Hearty beef or vegetarian chili ladled over the top
• Salsa: Chunky tomato salsa adds zing
• Greek Yogurt: Plain or infused Greek yogurt for a protein punch
• Fried Eggs: Sunny-side up or over easy eggs
• Tuna Salad: Flaky tuna mixed with mayo, celery, onions
• Pulled Chicken/Pork: Shredded BBQ chicken or pork makes a hearty topping

Closure

When you need a comforting, crowd-pleasing side, look no further than Dutch oven-baked potatoes. With crispy, salted skins, and light, fluffy interiors, these nostalgic spuds walk the line between simple and special.

Whether enjoyed camping or at your kitchen table, perfect baked potatoes come down to the cooking method. By trapping steam and distributing heat, a Dutch oven makes beloved baked spuds easy. Russet up some fun and revisit this staple with Dutch oven cooking magic.

FAQs about Baked Potatoes in Dutch Oven

How do I serve the potatoes after baking them in a Dutch oven?

You can serve the potatoes hot, with your favorite toppings, such as butter, sour cream, cheese, bacon, chives, etc. You can also cut them open, scoop out the flesh, and mash it with some milk, butter, salt, and pepper, to make a creamy potato filling. You can also use the leftover potato skins to make a crispy snack or appetizer.

How do I store and reheat the potatoes after baking them in a Dutch oven?

You can store the potatoes in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat them, you can microwave them for a few minutes, or bake them in the oven for 10 to 15 minutes, until they are warm and crisp.