The Ultimate Baked Potato: Crispy Skin, Fluffy Inside
This oven method produces a potato with a crisp, flavorful skin and a light, fluffy interior every time.
Ingredients
4 large russet potatoes
2 tablespoons olive oil
1–2 teaspoons coarse kosher salt
Freshly ground black pepper (optional)
Butter, for serving
Optional Toppings
Sour cream
Shredded cheddar cheese
Chopped chives or green onions
Crumbled bacon
Steamed broccoli
Plain Greek yogurt
Chili
Instructions
Preheat the oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly.
Dry them completely with a clean towel.
Pierce each potato 5–6 times with a fork to allow steam to escape.
Rub each potato with olive oil.
Sprinkle generously with coarse salt.
Place the potatoes directly on the oven rack or on a wire rack set over a baking sheet to catch any drips.
Bake for 50–70 minutes, depending on size, until a knife slides easily into the center or the internal temperature reaches about 205–210°F (96–99°C).
Remove from the oven and let rest for 5 minutes.
Slice the potato lengthwise, gently squeeze the ends to fluff the interior, and add your favorite toppings.
Tips for Perfect Baked Potatoes
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