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

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Equipment Needed

• Oven
• Baking sheet
• Aluminum foil (optional)
• Fork
• Paper towels

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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.

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Step 2: Wash and Dry Thoroughly

1. Rinse the potatoes under cold water.
2. Scrub the skins to remove dirt.
3. Dry completely with paper towels.

Drying is important because moisture prevents the skin from crisping.

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Step 3: Pierce the Potatoes

1. Use a fork to poke each potato 4 to 6 times.
2. Space the holes around the potato.

This allows steam to escape and prevents the potato from bursting in the oven.

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Step 4: Oil and Season the Skins

1. Place potatoes on a baking sheet.
2. Rub each potato with olive oil, coating the entire skin.
3. Sprinkle evenly with coarse salt.

The oil helps crisp the skin, and the salt adds flavor and texture.

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Step 5: Bake thePotatoes

1. Preheat the oven to 425°F (220°C).
2. Place the baking sheet on the middle rack.
3. Bake uncovered for 45 to 60 minutes.

Cooking time depends on potato size.

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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.

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Step 7: Fluff the Interior

1. Remove potatoes from the oven.
2. Let rest for 5 minutes.
3. Slice lengthwise down the center.
4. Gently press the ends toward the center to open and fluff.

This releases steam and improves texture.

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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