Perfect Baked Potato
This method produces restaurant-quality baked potatoes with perfectly crispy, salty skin and an ultra-fluffy, cloud-like interior every single time.
Equipment
- Baking Sheet or Rimmed Cookie Sheet
- Fork - for piercing and fluffing
- Pastry brush or paper towel - for oil application
- Sharp knife - for serving
- Oven mitts
Ingredients
- 4 large russet potatoes - about 8-10 ounces (225-280g) each
- 2 tablespoons olive oil - 30ml
- 2 teaspoons coarse sea salt - 10g
- 1 teaspoon black pepper - optional, 5g
Optional Toppings
- Butter - for serving
- Sour cream - for serving
- Shredded cheddar cheese - for serving
- Chopped chives or green onions - for serving
- Crumbled bacon - for serving
- Steamed broccoli - for serving
Instructions
- Preheat oven to 425°F (220°C). Scrub potatoes thoroughly, remove any blemishes, and pat completely dry with a towel.
- Pierce each potato 6-8 times with a fork, about 1/2 inch deep, making sure to pierce all sides including the ends to allow steam to escape.
- Brush or drizzle olive oil evenly over each potato, rubbing it into all surfaces. Sprinkle generously with coarse sea salt and black pepper if using.
- Place potatoes directly on a baking sheet, spacing them at least 2 inches apart, and bake on the middle rack for 50-60 minutes.
- Test for doneness by gently squeezing with an oven mitt – it should give easily – or insert a fork into the thickest part; it should slide through with no resistance.
- Remove from oven and let rest for 5 minutes. Cut a deep X across the top, squeeze ends toward center, and fluff the interior with a fork before adding your favorite toppings.
Notes
- Choosing potatoes: Always use russet potatoes for baking as their high starch content creates a fluffy interior. Avoid waxy potatoes like red or Yukon gold.
- Don't wrap in foil: Wrapping potatoes in foil traps steam and results in soft, steamed skin rather than a crispy exterior.
- Size matters: Select potatoes of roughly the same size for even cooking. Larger potatoes will need a few extra minutes.
- Salt generously: Don't be shy with the salt on the outside – it seasons the skin and helps draw out moisture for maximum crispiness.
- Storage: Store leftover baked potatoes in an airtight container in the refrigerator for up to 5 days. Let cool completely before refrigerating to prevent soggy skin.
- Reheating options: Reheat in a 350°F oven for 15-20 minutes, microwave for 2-3 minutes, or air fry at 375°F for 8-10 minutes for crispy skin.
- Make-ahead: You can freeze baked potatoes for up to 3 months. Wrap each cooled potato individually in plastic wrap, then place in a freezer bag. Thaw overnight before reheating.
- Topping ideas: Beyond classic toppings, try chili, pulled pork, taco meat, or a Mediterranean twist with feta, tomatoes, cucumber, and olives.