Yes—baked potato: simple, humble, and somehow perfect 🥔✨
Here’s how to get that crispy skin + fluffy inside every time.
Perfect Baked Potato (Oven Method)
What you need
- Russet potatoes (best for baking)
- Olive oil or melted butter
- Kosher salt
- Optional toppings: butter, sour cream, cheddar, bacon, chives
How to bake it
- Heat oven to 425°F / 220°C.
- Prep potatoes
Scrub clean, dry well.
Prick all over with a fork (steam escape). - Oil + salt
Rub each potato with oil.
Sprinkle generously with salt (this makes the skin crispy and tasty). - Bake
Place directly on the oven rack (or on a rack over a tray).
Bake 50–60 minutes, until a knife slides in easily. - Fluff
Slice open, squeeze ends to fluff the inside. Add butter immediately.
Pro tips
- Skip foil if you want crispy skin (foil = steamed potato).
- For extra fluff: after baking, pop back in the oven 5 minutes split open.
- Season inside too—salt the flesh, not just the skin.
Topping ideas
Classic: butter + sour cream + chives
Loaded: cheddar, bacon, green onion
Steakhouse: butter + salt + cracked pepper
Chili potato: chili + cheese + sour cream
Canadian energy 🇨🇦: cheddar + bacon + drizzle of gravy 👀
Shortcut options
- Microwave first: 5–7 min, then oven 15–20 for crispy skin
- Air fryer: 400°F / 205°C for ~40 minutes
If you want to turn it into a full meal (stuffed potatoes, twice-baked, or pairing it with that steak), say the word and I’ll set you up. 🥩🥔
