Description
Learn how to make the best baked potato with crispy skins and a fluffy interior. This simple recipe is perfect for a comforting meal or a versatile side dish.
Ingredients
Scale
- 4 medium Russet Potatoes
- Coarse Kosher Salt or Coarse Sea Salt to taste
- 2 tablespoons Extra-Virgin Olive Oil
- Freshly Cracked Black Pepper to taste
- Butter for serving
- Cheese for serving (optional)
Instructions
- Preheat your oven to 450°F (232°C).
- Scrub the potatoes thoroughly under running water and do not dry them.
- Poke holes all over each potato with a fork.
- Place the potatoes on a wire rack set in a rimmed baking sheet.
- Generously sprinkle coarse salt all over the potatoes.
- Bake for 50-60 minutes, until the skins are crispy and the potatoes are tender.
- Brush the cooked potatoes with extra-virgin olive oil and add a little more salt.
- Return them to the oven for an additional 12-15 minutes.
- Slit the tops of the baked potatoes lengthwise, gently squeeze them open, and fluff the insides with a fork.
- Season with freshly cracked black pepper and add butter or your favorite toppings.
Notes
- Store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days.
- For longer storage, wrap potatoes in aluminum foil and freeze for up to 3 months.
- Reheat in a 350°F (175°C) oven for 20-25 minutes for crispy skin.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 10 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: baked potato, best baked potato, crispy skin baked potato, fluffy baked potato, oven baked potato, russet baked potato, easy baked potato, baked potato recipe