Ah, the classic baked potato—simple, comforting, and endlessly versatile. Here’s a foolproof method for perfectly fluffy insides and crispy skins.
Ingredients (per potato)
- 1 large russet potato (Russets work best for fluffy interiors)
- Olive oil or melted butter
- Salt (coarse or kosher preferred)
- Optional toppings: butter, sour cream, shredded cheese, bacon bits, chives, or whatever you love
Instructions
1. Preheat the oven
- Preheat to 425°F (220°C).
2. Prepare the potato
- Scrub the potato clean and pat dry.
- Prick all over with a fork (4–6 times) to allow steam to escape.
- Rub the skin with a thin layer of olive oil or melted butter, then sprinkle generously with salt.
3. Bake
- Place directly on the oven rack (or on a baking sheet for easier cleanup).
- Bake 45–60 minutes depending on size, until the skin is crisp and a fork easily pierces the potato.
4. Serve
- Slice a cross on top and gently squeeze the sides to open.
- Add butter, sour cream, cheese, or any toppings you like.
Tips for Perfect Baked Potatoes
- Crispy skin: Don’t wrap in foil; this steams the skin instead of crisping it.
- Fluffier inside: Let the potato rest for 5 minutes after baking before slicing.
- Microwave shortcut: Microwave 5–10 minutes per potato to speed things up, then finish in the oven for crisp skin.
If you want, I can also give a loaded baked potato recipe that’s stuffed with cheese, bacon, sour cream, and green onions—basically a meal in a potato.
Do you want that version?
