Ah, the baked potato—simple, versatile, and endlessly satisfying! Here’s a foolproof way to get a fluffy interior with a crisp, seasoned skin.
Classic Baked Potato
Ingredients (serves 1–4)
- 1 large russet potato per person (Russets are ideal for fluffy insides)
- Olive oil or melted butter
- Salt (coarse or kosher works best)
- Optional toppings: butter, sour cream, shredded cheese, chives, bacon bits, salt & pepper
Instructions
1. Prep the potato
- Preheat oven to 425°F (220°C).
- Scrub potatoes thoroughly and pat dry.
- Prick each potato 5–6 times with a fork (prevents steam from bursting the skin).
- Rub potatoes with olive oil or butter and sprinkle with salt.
2. Bake
- Place directly on the oven rack or on a baking sheet.
- Bake 45–60 minutes, depending on size, until skin is crisp and a fork easily pierces the potato.
3. Serve
- Cut a slit in the top, push the ends slightly to fluff the interior.
- Add your favorite toppings: butter, sour cream, shredded cheese, chives, bacon, etc.
Tips
- Crispier skin: Bake directly on the oven rack instead of a pan.
- Faster method: Microwave for 5–7 minutes first, then finish in the oven for 10–15 minutes to crisp the skin.
- Fluffy interior: Don’t wrap in foil—foil traps moisture and softens the skin.
If you want, I can give a loaded baked potato version with a cheesy, bacon-stuffed topping that’s basically a meal on its own.
Do you want me to do that?
