There’s something incredibly comforting about a perfectly baked potato. That golden, salty skin that crackles under your fork and the warm, fluffy inside that’s ready to soak up butter or sour cream—it’s pure satisfaction in its simplest form. Whether served as a hearty side dish or dressed up as a full meal, this foolproof method guarantees flawless baked potatoes every single time.
Why This Method Works So Well
The magic lies in high heat and patience. The oven’s dry heat crisps the skin beautifully while the inside steams to soft perfection. No complicated tricks or fancy tools—just a classic technique that works every time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes (about 8 oz each) | 4 medium |
| Olive oil or avocado oil | 2 tablespoons |
| Kosher salt | 1 tablespoon |
| Fork | 1 |
| Baking sheet (optional) | 1 |
How to Make It
1. Prep the Potatoes
Start by scrubbing the potatoes clean and drying them thoroughly with a towel. Use a fork to prick each potato several times to allow steam to escape during baking. Rub each one generously with oil, coating the skin completely, and sprinkle with kosher salt to help create that perfectly crisp texture.
2. Bake
Preheat your oven to 400°F (200°C). You can place the potatoes directly on the oven rack for even heat circulation or on a baking sheet if you prefer easier cleanup. Bake for 45 to 60 minutes, depending on their size. They’re done when the skins are golden and crisp, and the potatoes feel tender when gently squeezed with an oven mitt.
3. Finish and Serve
Let the baked potatoes rest for about 5 minutes after removing them from the oven. Slice a slit down the top of each potato and gently press from both ends to open it up. The inside should be light, fluffy, and steaming hot—ready for your favorite toppings.
Topping Ideas
Classic Style: Butter, sour cream, shredded cheese, and a sprinkle of chives.
Fresh & Light: Greek yogurt, steamed broccoli, or chopped green onions.
Hearty & Comforting: Chili and melted cheese, creamy mushrooms, or spiced shredded chicken.
Baked potatoes are endlessly customizable, whether you’re keeping it simple or going all out. Try this easy method once, and you’ll never look at store-bought potatoes the same way again. What’s your favorite way to top a baked potato—classic and buttery, or fully loaded and indulgent?
