Description
This foolproof baked potato recipe delivers crispy, salty skin and a fluffy, cloud-like interior every single time. With just a few simple ingredients and minimal prep, you’ll have restaurant-quality baked potatoes that are perfect as a side dish or loaded up for a complete meal.
Ingredients
Scale
- 4 medium to large russet potatoes (8–10 oz each)
- 2 tablespoons olive oil or vegetable oil
- 2 teaspoons coarse kosher salt
- ½ teaspoon black pepper (optional)
- Butter, sour cream, chives, bacon, cheese, or your favorite toppings for serving
Instructions
- Preheat your oven to 425°F (220°C). Position the rack in the center of the oven for even heat distribution.
- Scrub the potatoes thoroughly under cold running water using a vegetable brush or your hands. Pat them completely dry with a clean kitchen towel or paper towels. This step is crucial—any moisture left on the skin will prevent it from getting crispy.
- Pierce each potato 8-10 times all over with a fork or skewer. This allows steam to escape during baking and prevents the potatoes from potentially bursting in the oven.
- Coat the potatoes with oil by rubbing each one all over with olive oil or vegetable oil. You can use your hands or a pastry brush for this step. Make sure the entire surface is evenly coated.
- Season generously by sprinkling each potato all over with coarse salt and optional black pepper. Don’t be shy with the salt—this is what creates that delicious, crispy, flavorful skin.
- Arrange on a baking sheet by placing the potatoes directly on the baking sheet, leaving space between each one for air circulation. You can also place them on a wire rack set over the baking sheet for extra-crispy bottoms.
- Bake for 60-75 minutes, depending on the size of your potatoes. They’re done when a knife or fork easily slides through the center with no resistance, and the skin feels crispy when touched. The internal temperature should reach 210°F for the fluffiest texture.
- Let them rest for 5 minutes after removing from the oven. This allows the steam inside to redistribute for an even fluffier texture.
- Cut and fluff by slicing a deep cross into the top of each potato, then gently squeeze the ends together to open it up and expose the fluffy interior. Use a fork to fluff the insides for maximum cloudiness.
- Serve immediately with your favorite toppings like butter, sour cream, shredded cheese, crispy bacon bits, fresh chives, or any combination you love.
Notes
- Size Matters: Smaller potatoes (6-7 oz) will take 45-55 minutes, while extra-large potatoes (12+ oz) may need 80-90 minutes. Check for doneness by inserting a knife—it should slide through effortlessly.
- Don’t Wrap in Foil: While some recipes call for foil-wrapped potatoes, this steams the skin rather than crisping it. Skip the foil for the best texture.
- For Extra Crispy Skin: Increase oven temperature to 450°F and bake for 50-60 minutes, checking frequently to prevent burning.
- Reheating: Reheat leftover baked potatoes in a 350°F oven for 15-20 minutes to restore the crispy skin. Microwaving works in a pinch but will soften the skin.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 baked potato (plain, without toppings)
- Calories: 295
- Sugar: 2g
- Sodium: 620mg
- Fat: 1g
- Saturated Fat: 6g
- Unsaturated Fat: 53g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg