Description
A really good baked potato hits that perfect balance of crispy, salty skin and a warm, fluffy center. With just a few simple ingredients, high heat, and no foil, this method for a russet baked potato gives you that classic steakhouse-style potato that’s golden, crackly on the outside and soft enough to fluff with a fork on the inside.
Ingredients
Scale
- 4 russet potatoes
- 1 tablespoon olive oil
- ¼ teaspoon salt
Optional toppings:
- Salt + Pepper
- Butter
- Sour cream or Greek Yogurt
- Cheese
- Chives
- Anything your heart desires
Instructions
- Preheat oven to 450 degrees. Scrub and rinse potatoes to remove any dirt. Dry thoroughly. Use a fork to poke holes in each potato (about 10-12 pokes around all sides).
- Place potatoes on a parchment lined baking sheet. Rub a thin layer of olive oil all over the outside of each potato. You can use a brush, but I find your hands work best. Sprinkle evenly with salt and place back on the baking sheet.
- Bake for 45-50 minutes or until a knife pierces the potatoes easily and the skin is crispy. Slice open and serve with your favorite toppings.
