Baked Potato

Classic Oven-Baked Potato

Description

A properly baked potato has crisp, seasoned skin and a light, fluffy interior. This method uses high heat and direct airflow for the best texture.

Ingredients

• 1 large russet potato

• 1–2 teaspoons olive oil

• 1/2 teaspoon kosher salt

• Optional: freshly ground black pepper

Equipment

• Baking sheet (optional)

• Fork

• Knife

Instructions

1. Preheat the Oven
   Preheat to 425°F (220°C).

2. Prepare the Potato
   Scrub the potato thoroughly under running water and dry completely with a towel.

3. Pierce the Skin
   Use a fork to pierce the potato 5–6 times to allow steam to escape during baking.

4. Season
   Rub the potato evenly with olive oil. Sprinkle with kosher salt, making sure the entire surface is coated.

5. Bake
   Place the potato directly on the oven rack for best air circulation. You may place a baking sheet on the rack below to catch drips.
   Bake for 45–60 minutes, depending on size, until the skin is crisp and a knife slides easily into the center.

6. Serve
   Remove from oven. Cut a slit lengthwise, gently squeeze the ends to open, and fluff the interior with a fork.

Serving Suggestions

• Butter and sour cream

• Shredded cheddar and chives

• Steamed broccoli and cheese sauce

• Chili

Tips for Best Results

• Do not wrap in foil; this steams the skin instead of crisping it.

• Choose russet potatoes for the fluffiest texture.

• For extra crisp skin, bake an additional 5–10 minutes.