I’ve baked many a potato in my many years. I’ve followed many a recipe. Believe it or not, I FINALLY figured out how to bake a potato with the perfect crispy skin only recently, with wonderful results!
We can all agree that we should scrub the potatoes before cooking them. Some people choose to olive oil them up and poke holes in them (fyi: baked potatoes can explode when steam builds up within them. You don’t want them to explode). I’ve also seen a variety of different baking temperatures and times. Let’s discuss your options.
A few different ways to bake a potato:
- wrap potatoes in foil and bake in the oven
- place potatoes directly on oven rack in oven
- bake potatoes in air fryer – never tried this way!
- Nuke 1 or 2 potatoes at a time in the microwave, wrapped in plastic wrap or not. Is there a potato setting? I’ve never used it!
So. Here is THE recipe that I use, after many different ways of trying, to bake the PERFECT potato!
1 HOUR, 10 MINUTES | EASY | SERVES 4
nutrition per serving:
230 calories, 5g protein, 38g Carbs, 7g fat, 1g sugar
ingredients
- 4 russet potatoes
- Extra-virgin olive oil
- Kosher salt
- Ground black pepper
directions
- Preheat oven to 450°. (YES. That high. It will create a crispy skin!)
- Pierce potatoes all over with a fork or knife.
- Rub with olive oil and season generously with salt and pepper. I use a mixing bowl to cover the potatoes evenly with oil, salt and pepper, which keeps the mess to a minimum.
- Place potatoes on an oven-safe cooling rack inserted inside a baking sheet.
5. Bake until potatoes are easily pierced with a fork, about 1 hour. Set the timer for 60 minutes, then check if they are soft/cooked enough to your liking. Give them a little more cooking time if needed.6. Serve with butter, sour cream, chives, salt and pepper, cheese, whatever you like!
Fluffy potatoes with a crispy, tasty skin. My new way of making the perfect baked potato. Boom.
