Baked Potato Recipe
A truly great baked potato is all about contrast, a crisp, seasoned skin on the outside and a soft, cloud-like interior inside. This method focuses on moisture control, proper seasoning timing, and a finishing step that most recipes skip, giving you restaurant-quality baked potatoes using just a few pantry staples.
Ingredients
- 2 large russet potatoes
- 2 teaspoons olive oil or avocado oil
- ½ teaspoon fine salt plus extra for finishing
- Freshly ground black pepper optional
- 1 teaspoon butter optional, for serving
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Place the oven rack in the center. Lightly grease a baking tray or line it with parchment paper.
- Prepare the potatoes: Wash the potatoes thoroughly and pat them completely dry. Using a fork, pierce each potato 6-8 times, spacing the holes evenly.
- Season the skins: Place the potatoes in a bowl and drizzle with olive oil. Rub the oil evenly over the surface, then sprinkle with salt, making sure the skins are well coated.
- Bake uncovered: Arrange the potatoes directly on the prepared tray. Bake for 50-60 minutes, rotating them once halfway through cooking for even crisping.
- Check for doneness: The potatoes are ready when a knife slides easily into the center and the skin feels firm and crisp to the touch.
- Rest and fluff: Remove from the oven and let them rest for 5 minutes. Slice a lengthwise opening on top, gently press the ends inward, and fluff the inside with a fork.
- Finish and serve: Add butter, pepper, or your favorite toppings and serve immediately.
Notes
Pro Tips
- For extra-crispy skin, sprinkle a pinch of salt again right after baking
- Avoid wrapping potatoes in foil, it traps steam and softens the skin
- Russet potatoes work best due to their high starch content
- Sour cream and chives
- Cheddar cheese and crispy onions
- Garlic butter and parsley
- Chili or sautéed mushrooms
- Store leftovers in an airtight container for up to 3 days
- Reheat uncovered in the oven at 375°F (190°C) for best texture