To cook a perfect baked potato, follow these expert steps:
- Choose the right potato: Use a medium-to-large Russet potato, as it has a starchy interior and thick skin ideal for baking.
- Preheat the oven: Set your oven to between 400°F and 450°F depending on potato size—450°F for smaller potatoes, 425°F for medium, and 400°F for extra-large potatoes.
- Prepare the potato: Scrub the potato clean and pat dry. Poke it several times all over with a fork to allow steam to escape during baking.
- Oil and season: Rub the potato all over with olive oil or melted butter. Sprinkle generously with coarse kosher salt (and optionally freshly cracked black pepper) to enhance flavor and help crisp the skin.
- Bake: Place the potato directly on a wire rack over a baking sheet or directly on the oven rack with a pan below to catch drips. Bake for about 45-60 minutes (depending on size) until the skin is crisp and a fork easily pierces the potato. The internal temperature should reach about 205°F to 210°F for optimal fluffiness.
- Check doneness: Use an oven mitt to gently squeeze the potato; it should feel soft inside.
- Serve: Cut a slit lengthwise down the center and gently squeeze the ends to fluff the interior. Add your favorite toppings such as butter, sour cream, chives, cheese, or bacon.
Additional tips:
- Avoid wrapping potatoes in foil, as this steams them and results in soggy skin rather than crispy.
- Cut open the potato immediately after baking to release steam and prevent a gummy texture.
- Using a wire rack promotes even cooking and crisp skin.
This method yields a crispy-skinned, fluffy-centered baked potato ideal for a simple side or loaded with toppings
