Baked Potato Recipe
Ingredients
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1 large russet potato
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1 teaspoon olive oil (optional)
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Salt (optional)
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Optional toppings: butter, sour cream, cheese, chives, bacon bits
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
2. Prepare the Potato
Wash the potato thoroughly to remove any dirt. Dry it completely with a towel. Use a fork to poke 5–6 holes all over the potato to allow steam to escape while baking.
3. Season (Optional)
Rub the potato with olive oil and sprinkle with salt if you want a crispy, flavorful skin.
4. Bake
Place the potato directly on the oven rack. Bake for 45–60 minutes, depending on the size, until the potato is soft inside and a fork slides in easily.
5. Serve
Remove the potato from the oven. Let it rest for 2–3 minutes. Cut open and fluff the inside with a fork. Add your desired toppings and serve immediately.
Tips
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For faster cooking, you can microwave the potato for 5 minutes, flip it, and microwave for another 3–5 minutes. Finish in the oven if you want crispy skin.
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Russet potatoes are best for baking because of their fluffy interior.
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Avoid wrapping in foil if you want a crispy skin.
If you want, I can also provide a twice-baked potato version with filling that’s creamy and flavorful. Do you want me to do that?