Choose russet potatoes: Their high starch content creates the fluffiest texture.
Dry the potatoes well: Moisture prevents the skin from becoming crisp.
Bake directly on the rack: This allows hot air to circulate for even cooking.
Don’t wrap in foil: Foil traps steam, resulting in soft rather than crispy skin.
Serve immediately: Potatoes are at their fluffiest right out of the oven.
Flavor Variations
Garlic Herb: Mix softened butter with minced garlic and chopped parsley.
Loaded Potato: Top with cheddar cheese, bacon, sour cream, and chives.
Southwest: Add black beans, salsa, avocado, and a dollop of Greek yogurt.
Mediterranean: Top with feta cheese, diced tomatoes, olives, and oregano.
Yield
4 servings
Prep Time
10 minutes
Bake Time
50–70 minutes
Total Time
About 1 hour 10 minutes
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