Make the Best Baked Potato in the oven with all of my foolproof tips and tricks. It will have perfectly crispy skin with a creamy and fluffy interior, every single time.
Prep Time5 minutesmins
Cook Time1 hourhr
Total Time1 hourhr5 minutesmins
Servings: 4to 6
Ingredients
4-6medium russet potatoes
coarse Kosher salt or coarse sea salt
Extra-virgin olive oil
freshly cracked black pepper
Instructions
Preheat oven to 450°F. Set a wire rack in a rimmed baking sheet.
Scrub the potatoes clean but do not dry them. Use a fork to poke holes all over the potatoes. Wet them again if they dried up too much and transfer to wire rack.
Sprinkle generously with salt all over. It's okay if it doesn't stick to the sides and bottom.
Bake for 50-60 minutes, or until the skin is crispy and the inside is tender when pierced with a skewer or very small knife. *See notes.
Remove potatoes from oven and brush and brush all over with olive oil. Sprinkle the tops with a few more pinches of salt. Return potatoes to oven and continue to bake for 12-15 minutes.
Remove potatoes from the oven and use the tip of a sharp knife to make a slit, lengthwise, on the top of each potato. Using a clean dish towel, push the two ends of the potato to gently squeeze the potato open. Now use a fork to fluff up the insides.
Season with salt and pepper to taste. Top with your choice of toppings or lay them out at the table for everyone to top their own.
Notes
*If you have a digital thermometer, the baked potato is done when it reaches an internal temperature of 210ºF.
To store: Leftover baked potatoes can be stored in the refrigerator, an airtight container, for up to 4 days.
To reheat: For best results, reheat the baked potato in a 350ºF oven for 15 to 20 minutes. Alternatively, you can cover the baked potato with a damp paper towel and reheat it in the microwave for 2 to 3 minutes.