Ingredients
- 4 medium russet potatoes (best for baking)
- 2 tbsp olive oil (or melted butter)
- 1 tsp sea salt (or kosher salt)
- ½ tsp black pepper
- Optional: garlic powder, paprika, or rosemary for extra flavor
For Toppings (optional):
- Butter or sour cream
- Shredded cheddar cheese
- Crispy bacon bits
- Chives or green onions
- Steamed broccoli
- Chili or pulled chicken for a hearty meal
Instructions
Step 1: Preheat & Prep Potatoes
- Preheat oven to 220°C (425°F).
- Scrub potatoes thoroughly under running water to remove dirt.
- Pat them dry completely with a towel (this helps the skin crisp up).
- Use a fork to poke holes all over each potato (prevents steam from bursting them).
Step 2: Season the Skins
- Rub each potato with olive oil or butter.
- Sprinkle generously with salt and pepper (this makes the skin flavorful and crunchy).
- Place potatoes directly on the middle oven rack (you can put a baking sheet on the lower rack to catch drips).
Step 3: Bake (Fast Method)
- Bake for 40–50 minutes (medium potatoes) or 50–60 minutes (large potatoes).
- Check by inserting a fork or skewer—it should slide in easily when the potato is fully cooked.
Shortcut Tip: To speed things up, microwave the potatoes for 5–6 minutes first (turning halfway), then transfer to the oven for 25–30 minutes to finish baking and crisping.
Step 4: Serve
- Remove potatoes from oven.
- Cut a slit down the center, then gently squeeze the ends to fluff up the inside.
- Add butter or your favorite toppings while hot.
️ Serving Suggestions
- Classic: Butter + sour cream + chives.
- Cheesy Loaded: Cheddar + bacon bits + sour cream.
- Healthy: Greek yogurt + steamed broccoli.
- Hearty Meal: Chili + cheese + jalapeños.
Chef’s Tip: For extra crispy skin, bake potatoes on a wire rack instead of directly on a tray—this allows hot air to circulate all around.
Would you like me to also share a Twice-Baked Potato version (creamy mashed filling stuffed back into the crispy skins)?