Baked Potato Recipe
Bake tender Russet potatoes with crisp, salted skins and light, fluffy centers. This simple oven method ensures delicious texture every time without foil.
Equipment
- Baking Sheets
- Parchment Paper
Ingredients
- 4 medium russet potatoes
- Extra-virgin olive oil
- Sea salt
Instructions
- Heat the oven to 425°F and cover a baking sheet with parchment paper. Have the baking sheet ready before seasoning so the potatoes can go straight into the hot oven.
- Prick each potato several times with a fork, arrange them on the prepared baking sheet, then coat them with olive oil and sea salt. Bake for 45 to 60 minutes, until the skins are crisp and a fork enters the center easily.
- Split each hot potato lengthwise and pull the cut sides apart with a fork. Fluff the flesh right away so steam escapes and the center stays light instead of compact.
Notes
Crispy skin tip: Pat the scrubbed potatoes thoroughly dry before rubbing with oil and salt. Bake uncovered on a baking sheet to keep moisture from softening the skin.
Doneness cue: A properly baked potato gives slightly when pressed with an oven mitt and allows a fork to slide easily into the center without resistance.
Fluffing: Split open and fluff the potatoes immediately after removing them from the oven so escaping steam prevents the interior from becoming dense.
Reheating: Warm leftover potatoes in a hot oven or air fryer rather than wrapping them in foil, which helps restore the crisp exterior.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.