To make a classic baked potato with crispy skin and fluffy interior, follow these steps:
Ingredients
- Medium to large Russet potato (scrubbed clean)
- Olive oil or melted butter
- Coarse kosher salt
- Freshly cracked black pepper (optional)
Instructions
- Preheat the oven to 425°F (or up to 450°F for a crisper skin).
- Prepare the potato by scrubbing it clean and drying it thoroughly. Use a fork to poke the potato all over (about 10 times) to allow steam to escape during baking.
- Coat the potato with olive oil or melted butter, rubbing it all over the skin. Sprinkle generously with coarse kosher salt to enhance flavor and crispness.
- Place the potato directly on a baking sheet lined with foil or parchment paper, or on a wire rack set over a baking sheet for even cooking.
- Bake the potato for about 45 to 60 minutes, depending on size. The potato is done when the skin is crisp and a fork or skewer slides easily into the center. You can also check doneness by gently squeezing the potato with an oven mitt-it should feel soft inside.
- Remove from oven and slice the potato lengthwise about halfway through. Gently squeeze the ends to open it up.
- Serve immediately with your favorite toppings such as butter, sour cream, shredded cheese, chives, salt, and pepper.
This method yields a perfectly crispy skin with a fluffy, moist interior, ideal for a comforting side or main dish base
Tips
- Using Russet potatoes is preferred because their skin crisps well and the inside becomes fluffy.
- Rubbing the skin with oil and salt before baking is key to achieving a flavorful, crispy skin.
- Baking times vary with potato size; larger potatoes may need up to an hour or more.
- For softer skin, you can wrap the potato in foil before baking, but this will reduce crispiness.
- Let the potato rest a few minutes after baking before cutting to allow steam to settle
