Ultimate Crispy & Fluffy Baked Potato
The secret to a perfect baked potato lies in the contrast: a salty, crackling skin paired with a soft, fluffy interior. Baking the potato directly on the oven rack at high heat lets hot air circulate all around, keeping the bottom crisp instead of soggy. Choose a Russet potato—its high starch content ensures the inside flakes beautifully when you cut it open.
Perfect Baked Potato Ingredients:
| Ingredient | Amount |
|---|---|
| Large Russet potato | 1 |
| Olive oil | 1/2 tablespoon |
| Salt (Kosher or Sea Salt) | To taste |
Instructions:
Step 1: Prep the Potato
Preheat the oven to 425°F. Scrub the potato under cold water to remove any dirt. Pat completely dry with a kitchen towel—any moisture will steam the skin instead of crisping it.
Step 2: Vent and Season
Pierce the potato 5–6 times with a fork to release steam. Rub olive oil over the entire skin, then sprinkle generously with salt—the oil helps the seasoning stick.
Step 3: Bake on the Rack
Place the potato directly on the oven rack. Pro Tip: Set a foil-lined tray or sheet underneath to catch any drips, but don’t wrap the potato in foil.
Step 4: Bake
Bake for 45–60 minutes, depending on the potato’s size. It’s done when the skin is crisp and the potato gives slightly when gently squeezed with an oven mitt.
Step 5: Fluff the Inside
Slice a line down the center and gently push the ends toward the middle with your thumbs. This “pop” action creates light, fluffy flakes inside, better than cutting it all the way through.
