Baked Potato
A classic baked potato has crispy skin and a soft, fluffy inside. It’s simple to make and can be customized with countless toppings.
Ingredients
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1 large russet potato
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1–2 teaspoons olive oil (optional)
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Salt (coarse salt works best)
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Black pepper (optional)
Oven Method (Best Texture)
1. Preheat
Preheat oven to 425°F (220°C).
2. Prep the Potato
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Scrub the potato clean and dry thoroughly.
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Pierce 5–6 times with a fork.
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Rub with olive oil and sprinkle with salt.
3. Bake
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Place directly on oven rack or on a baking sheet.
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Bake for 45–60 minutes, depending on size.
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It’s done when a fork slides in easily.
4. Serve
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Slice open lengthwise.
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Fluff inside with a fork.
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Add butter, salt, and pepper.
Faster Methods
Air Fryer
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400°F (200°C)
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Cook 35–40 minutes, turning halfway.
Microwave (Soft Skin)
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Pierce potato.
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Microwave 5 minutes, flip, then 3–5 more minutes.
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Skin will not be crispy.
For crispier skin after microwaving, finish in oven or air fryer for 10 minutes.
Popular Toppings
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Butter and sour cream
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Shredded cheese
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Bacon bits
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Chives or green onions
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Broccoli and cheese
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Chili
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Garlic herb butter
Tips for Perfect Results
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Use russet potatoes for the fluffiest texture.
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Do not wrap in foil if you want crispy skin.
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Let rest 5 minutes before cutting.
If you’d like, I can also give you:
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Loaded steakhouse-style baked potatoes
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Healthy toppings
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Twice-baked potatoes
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Or a full baked potato bar idea