Description
This classic baked potato recipe yields perfectly crispy skin and a fluffy, tender interior. Ideal as a comforting side dish, these oven-baked russet potatoes are rubbed with olive oil and seasoned simply with kosher salt and black pepper. Customize with your favorite toppings like butter, sour cream, shredded cheese, chives, or bacon bits for a delicious and satisfying treat.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Optional Toppings
- butter
- sour cream
- shredded cheese
- chopped chives
- bacon bits
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking crispy-skinned potatoes.
- Prepare Potatoes: Scrub the potatoes thoroughly under cold running water to remove any dirt. Pat them dry completely with a clean towel.
- Prick Potatoes: Use a fork to prick each potato several times. This step allows steam to escape during baking, preventing the potato from bursting.
- Season Potatoes: Rub olive oil all over each potato to coat the skin. Sprinkle evenly with kosher salt and black pepper to enhance flavor and help crisp the skin.
- Bake: Place the potatoes directly on the oven rack or on a baking sheet and bake for 45 to 60 minutes, turning once halfway through baking. Baking time may vary depending on potato size. The potatoes are done when they have a crisp skin and a fork slips in easily.
- Rest: Remove the potatoes from the oven and let them rest for 5 minutes. This helps redistribute the steam inside, resulting in a fluffy texture.
- Fluff Inside: Cut a slit across the top of each potato and gently squeeze the sides to fluff up the interior, creating a soft and airy texture.
- Serve: Add your preferred toppings such as butter, sour cream, shredded cheese, chopped chives, or bacon bits. Serve immediately for the best taste and texture.
Notes
- For extra-crispy skin, place the potatoes under the oven broiler for 2–3 minutes after baking.
- Smaller potatoes will cook faster; adjust baking time accordingly to avoid overcooking.
- Russet potatoes are preferred for their starchy texture that produces a fluffy interior.
