To make a baked potato in the oven:
- Preheat the oven to 425°F (for medium-sized potatoes).
- Wash and scrub the potatoes well, then pat dry.
- Prick the potatoes 2-3 times with a fork about ½ inch deep.
- Lightly coat the potatoes with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack or on a wire rack over a baking sheet.
- Bake for about 50-60 minutes until the inside is tender and a thermometer reads 205°F to 210°F.
- Immediately slit the potato open lengthwise and squeeze the ends to fluff the inside.
- Serve with your choice of toppings.
For best results, avoid wrapping potatoes in foil because foil traps moisture and steams the potato instead of baking it, which prevents crispy skin. Using a wire rack or placing directly on the oven rack helps air circulate and crisps the skin. Baking times and temperatures can be adjusted depending on the size of the potatoes: small potatoes at 450°F, medium at 425°F, and extra- large at 400°F. This method yields a crispy skin and fluffy interior perfect for loaded baked potatoes.
