Absolutely! Here’s a simple, foolproof baked potato recipe with crispy skin and fluffy inside.
Ingredients (per potato)
- 1 large russet potato (best for baking)
- Olive oil or melted butter
- Salt (coarse or kosher preferred)
- Optional toppings: butter, sour cream, shredded cheese, bacon bits, chives, etc.
Instructions
1. Preheat the oven
- Preheat oven 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) so steam can escape.
- Rub the potato with olive oil or melted butter, then sprinkle generously with salt.
3. Bake
- Place the potato 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 open the top and gently squeeze the sides to fluff the inside.
- Add butter, sour cream, cheese, or your favorite toppings.
Tips
- Crispy skin: Don’t wrap in foil—it will steam instead of crisp.
- Fluffy interior: Let it rest 5 minutes after baking.
- Shortcut: Microwave 5–10 minutes first, then bake for 10–15 minutes to crisp the skin.
If you want, I can give a loaded baked potato version that’s stuffed with cheese, bacon, sour cream, and green onions—basically a full meal in a potato.
Do you want that version?
