This baked potato is the epitome of baked potato: it has crisp, golden skin and is light and fluffy inside. If desired, top with a dollop of sour cream when serving. wonderful comfort meal.
It’s difficult to top a perfectly roasted potato. The exterior is crusted with sea salt and is dark and crunchy. Your fork gives access to a delicate, fluffy interior when you pierce the skin. Even though it might be difficult to resist devouring the entire dish as soon as it comes out of the oven, you won’t be able to argue that it wasn’t worth the wait if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream. Russet potatoes are ideal for this recipe since their skin really puffs up and gets crisp in the oven. For this baked potato recipe, all you’ll need except the potatoes is salt and olive oil.
- 4 medium Russet potatoes
- 1 tablespoon butter or olive oil
- Salt as to taste
- preferred garnishes, including sour cream, butter, chives, salt, and pepper
- With a rack in the center, preheat the oven to 450 degrees Fahrenheit. Place a sizable rimmed baking sheet aside on your counter and insert an oven-safe steel cooling rack into it. Alternatively, you can bake the potatoes on the middle oven rack without any preparation; in this case, set a rimmed baking sheet on the lower rack to catch any drips.
- Use a vegetable brush and running water to clean your potatoes before cooking them. Six to eight fork pricks, each approximately 1/4 inch deep, should be made into each potato.
- Your potatoes can either be placed directly on the center oven rack or on the cooling rack/baking sheet setup that has been set up. When the largest potato’s center readily slides a skewer or fork into it, bake for 40 to 50 minutes (or longer if required).
- After removing the potatoes from the oven, lightly butter each one all over. Each one should have light salting all over.
- Before placing the potatoes back in the oven, elevate your center rack by one or two levels for very crispy skin. Keep it in its current location for delightfully crisp skin. Place the potatoes back in the oven and bake for an additional 10 minutes.
- Potatoes should be taken out of the oven. As soon as possible, make an “X” shape by cutting two slits over the top of each potato with a paring knife. Gently push both ends of the potato toward the center until the flesh ribbons are up and out, using a clean dish towel to protect your hands.
- Serve immediately after adding any preferred garnishes.
- Getting the skin to be incredibly crispy is essential to making an excellent baked potato. The potato skins will shrivel and soften in the oven if they are wrapped with foil. Leave the potatoes uncovered for the best results.
- Depending on the size of the potatoes, the cooking time will change. When their skin is crispy and they are fork-tender, be prepared to remove them from the oven. Larger potatoes will require more time to bake than smaller ones.
- The skins of the potatoes become extra-crisp and tasty when they are salted. Additionally, you won’t have to worry about seasoning the potato flesh as you eat because each bite will contain a small amount of the salty peel.