baked potato recipe
Learn how to make the perfect baked potato recipe with crispy skin and a fluffy center. A simple, comforting side dish ready with just 4 ingredients!
Ingredients
- 4 large russet potatoes about 8 oz each
- 1 –2 tbsp olive oil
- 1 tsp kosher salt
- Optional toppings: butter sour cream, cheddar cheese, bacon, chives, black pepper
Instructions
- Preheat your oven to 425°F (218°C).
- A hot oven is key to getting those crispy skins.
- Scrub and dry the potatoes.
- Use a vegetable brush to get them nice and clean. Dry completely so the skin crisps.
- Pierce each potato 5-6 times with a fork.
- This allows steam to escape and prevents any potato explosions.
- Rub each potato with olive oil and sprinkle with salt.
- This is what gives you that beautiful salty, crispy skin.
- Place directly on the oven rack or a baking sheet.
- No foil! Wrapping in foil steams the skin instead of crisping it.
- Bake for 50–60 minutes.
- Potatoes are done when you can easily pierce them with a knife and the skin is crisp.
- Serve hot with your favorite toppings.
- Slice open, fluff the interior with a fork, and add toppings immediately so the butter melts perfectly.
Notes
Expert Tips:
- Use russet potatoes. Their high starch content yields that fluffy texture.
- Bake directly on the oven rack. It lets the heat circulate and crisps the skin.
- No foil. Repeat after me: no foil if you want crispy skin.
- Rest for 5 minutes before slicing. It lets steam settle inside for a better bite.
- Skipping the pierce. You must poke holes to let steam out.
- Wet potatoes = soggy skin. Always dry them thoroughly.
- Baking at too low a temperature. You need a hot oven to crisp up those skins.