Description
Crispy on the outside, fluffy on the inside – these baked potatoes are what potato dreams are made of. Simpler than you think, better than you remember.
Ingredients
Scale
- 4 medium russet potatoes (about 8–10 oz/225-280g each)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Optional toppings: butter, sour cream, chives, bacon bits, shredded cheese
Instructions
- Preheat your oven to 425°F (220°C). Thoroughly wash potatoes, scrubbing to remove any dirt, then dry completely with paper towels.
- Using a fork, poke 8-10 holes all over each potato to allow steam to escape during baking.
- Place potatoes in a bowl, drizzle with olive oil, and use your hands to coat each potato completely.
- Sprinkle kosher salt evenly over the oiled potatoes, turning to coat all sides.
- Place potatoes directly on the middle oven rack (optionally place a baking sheet on the lower rack to catch drippings).
- Bake for 50-60 minutes, until skin is crisp and a knife easily slides into the center.
- Remove from oven and let rest for 5 minutes.
- Slice each potato lengthwise, gently squeeze ends to open them up, and fluff the interior with a fork before adding toppings.