Classic Baked Potato
Perfectly crispy-skinned baked potato with fluffy interior, served with butter and sour cream.
5 mins
Prep Time
60 mins
Cook Time
1
Servings
Ingredients
- 1 large russet potato
- 1 tbsp olive oil
- 1 tsp salt
- Butter (to taste)
- Sour cream (to taste)
- Chopped chives (optional)
Nutrition Facts
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Instructions
Preheat oven to 425°F (220°C). Scrub the potato thoroughly under running water to remove any dirt.
Pat the potato completely dry with paper towels. Prick the skin all over with a fork (about 8-10 times).
Rub the potato with olive oil, then sprinkle salt evenly over the surface. This helps create a crispy skin.
Place the potato directly on the oven rack with a baking sheet on the rack below to catch any drips.
Bake for 45-60 minutes until the skin is crispy and the inside is tender when pierced with a fork.
Remove from oven. Make a lengthwise cut on top and fluff the insides with a fork. Add butter, sour cream, and chives as desired.
Chef's Tips
- Even Cooking: For perfectly even cooking, rub the potato with oil and salt before baking - this also makes the skin extra crispy.
- Testing Doneness: The potato is done when it yields easily to gentle pressure or reaches 210°F internally.
- Quick Bake: For faster cooking, microwave the potato for 5 minutes first, then finish in the oven for 20 minutes for crispy skin.
- Fluffing Tip: After baking, cut an X on top and squeeze the ends toward the center to open it up for toppings.
- Variations: Try topping with cheese, bacon bits, or chili for loaded baked potatoes.
- Storage: Baked potatoes can be refrigerated for up to 5 days. Reheat in oven or toaster oven to maintain texture.
