To make baked potatoes, follow these steps for a crispy skin and fluffy interior:
- Choose the right potatoes: Use medium to large Russet potatoes, which have a starchy texture ideal for baking.
- Preheat the oven: Set your oven to 425°F (medium potatoes) or adjust to 400°F for extra-large potatoes and 450°F for small potatoes.
- Prepare the potatoes: Scrub them clean under running water and pat dry. Poke each potato several times with a fork to allow steam to escape.
- Season: Rub the potatoes all over with olive oil or melted butter, then sprinkle generously with coarse salt (kosher or sea salt).
- Bake: Place the potatoes on a wire rack over a baking sheet or directly on the oven rack with a pan below to catch drips. Bake for about 45 to 60 minutes, depending on size, until the skin is crisp and a fork or skewer slides easily into the center. The internal temperature should reach about 205°F to 210°F for perfect fluffiness.
- Finish and serve: Remove from the oven and immediately cut a slit or an “X” on top. Squeeze the ends gently to fluff the inside. Add your favorite toppings like butter, sour cream, chives, salt, and pepper.
Avoid wrapping potatoes in foil as it steams them and results in soggy skin. Instead, bake them uncovered for the best texture
. This method yields classic, perfectly baked potatoes with crisp skin and tender insides ready for any toppings you desire.
