The Perfect Baked Potato
A truly perfect baked potato has a crispy, salty skin and a fluffy, steaming interior. Here’s the foolproof method for achieving potato perfection every time.
Prep Time: 5 mins | Cook Time: 60-75 mins | Serves: As many as you bake!
Ingredients & Equipment
· Russet potatoes (as many as needed, similar in size for even cooking)
· Olive oil, avocado oil, or melted butter
· Kosher salt or coarse sea salt
· Aluminum foil (optional – see “The Great Foil Debate” below)
Step-by-Step Method
- Choose & Prep the Potatoes
· Select: Choose medium to large russet potatoes (Idaho or baking potatoes). They have the ideal starch content.
· Scrub: Scrub potatoes thoroughly under cold water to remove dirt.
· Dry: Pat completely dry with a towel. Moisture is the enemy of crispy skin.
· Prick: Use a fork to poke 8-12 holes all over each potato. This allows steam to escape and prevents bursting.
- Season the Skin (The Crispy Skin Secret)
· Rub each potato lightly with oil or melted butter. A thin, even coat is key.
· Roll or sprinkle each potato generously with coarse salt. This draws out moisture and creates the signature crispy, flavorful skin.
- Bake to Perfection
· Oven Rack: Place directly on the middle oven rack. Do not use a baking sheet.
· Pan Below: Place a rimmed baking sheet or piece of foil on the rack below to catch any drips.
· Temperature: Preheat oven to 400°F (200°C). (Some swear by 350°F for longer; this higher temp guarantees crispier skin).
· Time: Bake for 60-75 minutes, depending on size. The potato is done when the skin is crisp, it yields easily to a gentle squeeze, and a fork or skewer inserts into the center with no resistance.
- Serve Immediately
· As soon as the potatoes come out of the oven, use a knife to make a long slit across the top. Gently push ends toward the center to open up the fluffy interior.
· Add your favorite toppings and serve hot.
The Great Foil Debate
· With Foil: Wrapping in foil produces a softer, steamed skin and is good for keeping potatoes hot for longer periods (like at a buffet). Not recommended for the classic crispy skin.
· Without Foil: Always recommended for the perfect baked potato. It allows moisture to escape, crisping the skin.
Topping Ideas
Classic:
· Butter, sour cream, chives, black pepper, bacon bits, cheddar cheese
Fully Loaded:
· Chili, cheese, sour cream, onions, jalapeños
Gourmet:
· Crème fraîche, smoked salmon, fresh dill, capers
· Broccoli, cheese sauce, crispy onions
· Pulled pork, BBQ sauce, coleslaw
Success Tips
· Don’t Skip the Pricking: This is a safety step to prevent potato explosions.
· Dry Skin + Oil + Salt = Crisp Magic: This trifecta is non-negotiable.
· Bake Directly on the Rack: This allows hot air to circulate completely around the potato.
· Test for Doneness: Internal temperature should be 205-210°F (96-99°C).
Make-Ahead & Storage
· Keep Warm: Baked potatoes can be held in a warm oven (170°F / 75°C) for up to an hour.
· Reheat: Re-crisp in a 400°F oven for 15-20 minutes. Avoid the microwave if you want to keep the skin texture.
· Leftovers: Store cooled potatoes in the fridge for up to 4 days. Great for making hash browns or potato salad.
Faster Methods (When Time is Short)
Microwave + Oven Combo (The Best Shortcut):
- Prep potatoes as directed (prick, oil, salt).
- Microwave on high for 5-8 minutes (turning halfway), until slightly soft.
- Transfer immediately to a 400°F (200°C) oven and bake for 20-25 minutes to crisp the skin.
Air Fryer Method:
· Prep potatoes. Cook at 400°F (200°C) for 35-45 minutes, turning halfway.
Enjoy your perfectly fluffy, crispy-skinned masterpiece!