Classic Baked Potato (Crispy Skin, Fluffy Inside)Ingredients
- 4 large russet potatoes
- 1–2 tablespoons olive oil
- Salt (to taste)
- Optional toppings: butter, sour cream, cheese, chives, bacon, chili, or steamed vegetables
Instructions
- Heat oven: Preheat to 220°C (425°F).
- Prepare potatoes: Scrub potatoes clean and dry them well.
- Pierce: Prick each potato several times with a fork to let steam escape.
- Season: Rub with olive oil and sprinkle generously with salt.
- Bake: Place directly on the oven rack (with a tray underneath if desired) and bake for 45–60 minutes, until the skin is crisp and a knife slides easily into the center.
- Serve: Cut a slit across the top, gently squeeze the ends to open, and add your favorite toppings.
Tips for the best baked potato:
- Russet potatoes work best because they become light and fluffy inside.
- Don’t wrap them in foil if you want crispy skin—the foil steams the skin instead.
- For extra fluffy potatoes, let them rest for 5 minutes after baking before cutting open.
