Traditional Baked Potato

🕒 Prep: 5 min
🔥 Cook: 1 hour
🍽 Serves: 4
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Baked potatoes are a classic comfort food, perfect for any season and easy to customize. A crispy skin and fluffy interior make this traditional recipe a timeless favorite that’s both simple and satisfying.

Ingredients for Traditional Baked Potato

The star of our dish, russet potatoes, are chosen for their high starch content, which yields that coveted fluffy interior. Olive oil helps achieve a perfectly crispy skin and adds a hint of flavor. Kosher salt not only seasons but also draws moisture from the skin, enhancing its crispness. Lastly, a touch of black pepper offers a subtle kick without overwhelming the potato's natural taste.

Tips & Tricks

  • Choose potatoes that are firm and free from blemishes for the best results.
  • If you prefer extra crispy skin, bake the potatoes directly on the oven rack without wrapping in foil.
  • For a slightly smokier flavor, try using smoked sea salt instead of regular kosher salt.

Serving Suggestions

These baked potatoes are incredibly versatile. Serve them as a standalone dish with a pat of butter and a sprinkle of chives. For a heartier meal, top with sour cream, shredded cheese, bacon bits, and green onions. Pair them with grilled steak or chicken for a classic meat-and-potato dinner.

Frequently Asked Questions

Can I use a different type of potato?
While russets are ideal for their texture, you can use Yukon golds for a creamier result, though they may not crisp up as much.
Is it necessary to preheat the oven?
Yes, preheating ensures the potatoes cook evenly from the start, contributing to that fluffy interior.
How can I store leftover baked potatoes?
Let them cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven for the best texture.

Traditional Baked Potato Recipe Walkthrough

First things first, preheat your oven to 425°F (220°C). This temperature sets the stage for a perfectly baked potato with a crispy exterior. While the oven heats, give your russet potatoes a good scrub under cold running water to remove any dirt. Once they’re clean, pat them dry with a kitchen towel – moisture is the enemy of crispiness.

Next, grab a fork and poke several holes in each potato. This might seem trivial, but it’s key for letting steam escape, preventing any potato explosions in your oven. Then, drizzle about 2 tablespoons of olive oil over the potatoes. Use your hands to rub the oil evenly across the surface. Now, sprinkle them generously with kosher salt and add a dash of black pepper for that extra flavor hit.

Place the prepared potatoes directly on the middle rack of your oven. Position a baking sheet on the rack below to catch any drips—this makes cleaning up a breeze. Bake for 50 to 60 minutes. Test their doneness by sticking a fork into the center; if it slides in easily, they're ready.

Carefully remove the potatoes from the oven and let them cool for a few minutes. This short rest period allows the interior to settle a bit, making them easier to handle when serving.

Why You'll Love This Recipe

  • Simple ingredients and easy preparation.
  • Versatile base for countless toppings and fillings.
  • Perfectly crispy skin and tender inside every time.
  • Minimal cleanup with just a few kitchen tools needed.

Ingredients

4 large russet potatoes
2 tbsp olive oil
1 tbsp kosher salt
1/2 tsp ground black pepper

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. Wash and scrub the russet potatoes thoroughly under cold running water, then pat them dry with a clean kitchen towel.
3. Use a fork to poke several holes in each potato to allow steam to escape during baking.
4. Rub each potato with olive oil until fully coated, then sprinkle generously with kosher salt and a touch of black pepper.
5. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
6. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork.
7. Remove the baked potatoes from the oven and let them cool for a few minutes before serving.

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