Ingredients
Basic Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon coarse salt (kosher or sea salt)
Optional Additions
- Freshly ground black pepper
- Butter for serving
Equipment Needed
- Oven
- Baking sheet
- Aluminum foil (optional)
- Fork
- Paper towels
Step 1: Choose the Right Potatoes
Use russet potatoes for baking because:
- They have thick skins that crisp well
- Their starchy interior becomes fluffy when cooked
Choose potatoes that are firm, evenly shaped, and free of soft spots or sprouts.
Step 2: Wash and Dry Thoroughly
- Rinse the potatoes under cold water.
- Scrub the skins to remove dirt.
- Dry completely with paper towels.
Drying is important because moisture prevents the skin from crisping.
Step 3: Pierce the Potatoes
- Use a fork to poke each potato 4 to 6 times.
- Space the holes around the potato.
This allows steam to escape and prevents the potato from bursting in the oven.
Step 4: Oil and Season the Skins
- Place potatoes on a baking sheet.
- Rub each potato with olive oil, coating the entire skin.
- Sprinkle evenly with coarse salt.
The oil helps crisp the skin, and the salt adds flavor and texture.
Step 5: Bake the Potatoes
- Preheat the oven to 425°F (220°C).
- Place the baking sheet on the middle rack.
- Bake uncovered for 45 to 60 minutes.
Cooking time depends on potato size.
Step 6: Check for Doneness
A baked potato is done when:
- A fork slides easily into the center
- The skin feels crisp
- The interior feels soft when gently squeezed (use an oven mitt)
If needed, return to the oven in 5-minute increments.
Step 7: Fluff the Interior
- Remove potatoes from the oven.
- Let rest for 5 minutes.
- Slice lengthwise down the center.
- Gently press the ends toward the center to open and fluff.
This releases steam and improves texture.
Serving Suggestions
Classic Toppings
- Butter
- Sour cream
- Chives
- Shredded cheese
Hearty Toppings
- Chili
- Steamed broccoli and cheese sauce
- Bacon bits
Lighter Options
- Greek yogurt instead of sour cream
- Olive oil and herbs
- Salsa
