Baked Potato

A classic baked potato is a simple, satisfying, and versatile dish. When done right, it has a crispy, salty skin and a fluffy, steaming interior that’s the perfect canvas for countless toppings.

The Ultimate Method for a Crispy Skin & Fluffy Interior

Ingredients & Equipment:

• Potatoes: Russet (Idaho) potatoes are best for baking due to their high starch content.

• Oil: Olive oil, avocado oil, or melted butter.

• Salt: Coarse sea salt or kosher salt.

• Optional: Aluminum foil (note: see debate below).

• Equipment: A fork and a baking sheet.

Step-by-Step Instructions:

1. Choose & Prep: Select similarly sized Russet potatoes for even cooking. Scrub them clean under running water and dry thoroughly with a towel.

2. Prick: Use a fork to prick each potato 8-10 times all over. This allows steam to escape and prevents bursting.

3. Coat & Salt: Rub each potato lightly with oil and sprinkle generously with coarse salt. This is the secret to a delicious, crispy, restaurant-style skin.

4. To Foil or Not to Foil?

   • For Crispy Skin (Recommended): Do NOT wrap in foil. Place potatoes directly on the oven rack or on a baking sheet.

   • For a Softer Skin: Wrap tightly in aluminum foil.

5. Bake: Place in a preheated 400°F (200°C) oven for 45-75 minutes. Baking time depends entirely on size.

6. Test for Doneness: The potato is done when you can easily pierce it to the center with a fork, and the skin feels crisp. An internal temperature of 205-210°F (96-99°C) is perfect.

The Foil Debate:

• Without Foil: Results in dry, fluffy insides and a crispy, edible skin.

• With Foil: Steams the potato, creating a moist interior but a soft, leathery skin. Best if you plan to discard the skin.

Classic & Creative Topping Ideas

The Classic Loaded Baked Potato:

• Butter, sour cream, shredded cheddar cheese, crumbled bacon, and sliced chives or green onions.

Other Delicious Combinations:

• Chili & Cheese: Hearty beef or bean chili with cheese and a dollop of sour cream.

• Broccoli & Cheese: Steamed broccoli florets with a rich cheese sauce.

• Greek Style: Tzatziki sauce, diced cucumbers, tomatoes, olives, and feta cheese.

• Breakfor t Potato: A fried egg, shredded cheese, and crumbled sausage.

• Simple & Elegant: Just good butter, flaky sea salt, and freshly cracked black pepper.

Pro Tips for the Best Results

1. Don’t Skip the Pricking! This is a safety step to avoid potato explosions.

2. The Salted Skin is Key. The oil helps the salt adhere and draws moisture out of the skin, maximizing crispness.

3. Rest Before Cutting. Let the potato sit for 5 minutes after baking. This allows the steam to redistribute, making it fluffier.

4. Fluff it Up. Once sliced open, use a fork to gently fluff the interior before adding toppings. This creates better pockets for butter and sour cream.

5. Short on Time? You can microwave first, then finish in the oven. Microwave on high for 5-8 minutes (pricked!), then bake at 400°F for 15-20 minutes to crisp the skin.

Storage & Reheating:

• Store plain, leftover baked potatoes in the fridge for up to 4 days.

• Reheat in the oven at 375°F (190°C) for about 15-20 minutes, or in an air fryer for 5-10 minutes, to restore the crispy texture. The microwave will make the skin soft.