The Perfect Baked Potato

Crispy, salty skin and a fluffy, steaming interior — a perfectly baked potato is a simple yet glorious thing. Here’s the foolproof method to achieve it every time.

📝 Ingredients & Tools

4 large Russet potatoes (of similar size)
1-2 tbsp olive oil or melted butter
Coarse sea salt or kosher salt
Aluminum foil (optional, see Pro Tips)
Toppings of your choice (e.g., sour cream, chives, cheddar cheese, bacon, broccoli)

👩‍🍳 Instructions

1. Prep the Potatoes

Scrub: Wash the potatoes thoroughly under cold water to remove any dirt. Dry completely with a towel.
Prick: Use a fork to prick each potato 8-10 times all over. This allows steam to escape and prevents them from bursting.

2. Season the Skin (The Key to Crispiness)

Rub each potato all over with olive oil.
Sprinkle generously with coarse salt, rolling to coat evenly.

3. Bake to Perfection

Preheat your oven to 400°F (200°C).
Place potatoes directly on the middle oven rack. Place a baking sheet on the rack below to catch any drips.
Bake for 45-75 minutes, depending on size. The potato is done when the skin is crisp and you can easily slide a fork into the center.

4. Serve

Remove from the oven. Using a knife, slice a cross on the top of each potato.
Squeeze from the bottom to open it up.
Fluff the inside with a fork and add your favorite toppings.

**💡 Pro Tips for the Absolute Best Baked Potato**

To Foil or Not to Foil?
- Without Foil: For a crispy skin, bake directly on the rack. This is the preferred method.
- With Foil: Wrapping in foil produces a softer, steamed skin (like at a steakhouse). It also speeds up cooking slightly.
For the Fluffiest Interior:
- After baking, let the potatoes rest for 10 minutes. This allows the starches to set, making them fluffier when you open them.
The “Ripening” Trick: Take your potatoes out of the fridge at least an hour before baking. Starting from room temperature helps them cook more evenly.
Don’t Skip the Oil & Salt: The oil conducts heat for a crispier skin, and the salt seasons the skin directly, making it delicious enough to eat.
Test for Doneness: The internal temperature should be 205°F–210°F (96°C–99°C).

🥓 Classic Topping Ideas

The Classic: Sour cream, chives, salt, and pepper.
Fully Loaded: Cheddar cheese, crumbled bacon, sour cream, and chives.
Buffalo Style: Shredded chicken, buffalo sauce, blue cheese crumbles, and ranch.
Chili Cheese: Your favorite chili and a handful of shredded cheese.

Once you master this method, you’ll never go back! It’s a perfect, versatile side dish for any meal.