To cook a baked potato in the oven, follow these steps for a perfect result:
- Preheat your oven to 425°F (medium-sized potatoes). For smaller potatoes, you can go up to 450°F, and for extra-large potatoes, 400°F is suitable.
- Wash and scrub the potatoes thoroughly, then pat them dry.
- Use a fork to prick the potatoes 2-3 times on the top or about 15-20 times on all sides to allow steam to escape during baking.
- Lightly coat each potato with olive oil (about 1/4 teaspoon) and generously sprinkle sea salt or kosher salt all around the skin for flavor and to help create a crispy skin.
- Place the potatoes on a wire rack over a baking sheet, or directly on the oven's middle rack with a baking sheet on the lower rack to catch drips.
- Bake the potatoes until tender inside and the skin is crisp. For medium russet potatoes, this takes about 50-60 minutes. The internal temperature should reach around 205°F to 210°F. Test doneness by piercing with a fork; it should go in easily.
- When done, remove from the oven and immediately slice them lengthwise, keeping the ends intact. Use both hands (or a kitchen towel, as they'll be hot) to gently squeeze the potato open.
- Fluff the inside with a fork and add your favorite toppings like butter, sour cream, chives, salt, pepper, or cheese.
Do not wrap the potatoes in foil as it traps moisture and steams the potato, resulting in a less crispy skin and gummy interior. This method ensures a fluffy inside with crispy, flavorful skin, ideal for a classic baked potato experience.
