For a baked potato with crispy skin and a fluffy center every time, the key is choosing the right potato and baking it long enough.
Ingredients
- 4 large Russet potato
- 1–2 tablespoons olive oil
- 1–2 teaspoons coarse salt
- Butter and your favorite toppings (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and scrub the potatoes well, then dry them completely.
- Pierce each potato 4–6 times with a fork to allow steam to escape.
- Rub with olive oil and sprinkle generously with coarse salt.
- Place the potatoes directly on the oven rack (or on a wire rack over a baking sheet to catch drips).
- Bake for 45–60 minutes, depending on size, until a fork slides easily into the center and the skin is crisp.
- Remove from the oven and let them rest for 5 minutes.
- Slice open, fluff the inside with a fork, and add butter, salt, pepper, cheese, sour cream, chives, or other toppings.
Tips for the best texture
- Use Russet potatoes because their high starch content creates a fluffy interior.
- Dry the potatoes thoroughly before oiling them—moisture prevents crispy skin.
- Avoid wrapping potatoes in foil if you want crispy skin; foil traps steam and softens the skin.
- For extra-crispy skin, return the potatoes to the oven for 5–10 minutes after slicing them open.
This method produces a potato with a crunchy, flavorful skin and a light, fluffy interior.
