Here’s a perfect baked potato—crispy skin, fluffy inside, every time.
Classic Oven-Baked Potato
Ingredients
- Large russet potatoes
- Olive oil
- Kosher salt
- Optional toppings: butter, sour cream, cheese, chives, bacon
Instructions
- Preheat oven to 425°F (220°C).
- Prep potatoes
Scrub clean and dry thoroughly.
Pierce each potato 3–4 times with a fork. - Season
Rub lightly with olive oil and sprinkle generously with salt. - Bake
Place directly on the oven rack (or on a baking sheet underneath).
Bake 45–60 minutes, until skin is crisp and a knife slides in easily. - Fluff & serve
Slice open, fluff with a fork, add toppings.
Pro Tips
- Don’t wrap in foil if you want crispy skin.
- Russet potatoes work best for fluffiness.
- For extra-fluffy insides: after baking, squeeze the potato gently (use a towel) to break up the interior.
Fast Options
- Microwave + oven: Microwave 5–6 minutes, then oven 15 minutes for crisp skin.
- Air fryer: 400°F for 35–40 minutes, flipping once.
If you want, I can give you loaded baked potato ideas, twice-baked potatoes, or a steakhouse-style method.
