If there's ever been a comfort food that checks all the boxes, it's the humble baked potato. Crispy skin, fluffy interior, and endless topping possibilities make it a timeless classic. Perfect for any season, this recipe will have you mastering the art of the baked potato in no time.
The backbone of this recipe is the russet potatoes. Their high starch content ensures a fluffy inside once baked. The olive oil adds a touch of richness and helps crisp up the skins. Lastly, the coarse sea salt not only seasons the potato but also enhances the exterior texture, making every bite more flavorful.
Baked potatoes shine as a side dish to grilled meats or roasted chicken. For a lighter meal, serve them with a fresh garden salad. They also make a great base for a loaded potato bar at casual gatherings, allowing guests to personalize their toppings.
Start by preheating your oven to 425°F (220°C). This ensures even cooking and a crispy result. While your oven heats up, grab your russet potatoes and give them a good scrub under running water. We want them clean but not soaked — a dry potato will crisp up better.
Once clean, take a fork and pierce the potato several times. This is crucial as it allows steam to escape and prevents any unwanted potato explosions in your oven. Now, drizzle a bit of olive oil over each potato, using your hands to coat them evenly. Sprinkle a good pinch of coarse sea salt over the tops, pressing it in gently for that extra crunch.
Place the potatoes directly on the middle rack of your oven. No need for a baking sheet here — this direct contact with heat helps achieve that crispy skin we all love. Bake for 45-60 minutes. You'll know they're ready when a fork slides into the center without resistance.
Let them cool slightly before handling. Slice them open and add your choice of toppings like butter, sour cream, or any other favorites. Enjoy the fruits of your labor!
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