Best Baked Potato
This method produces a deeply crisp, seasoned skin and a light, fluffy interior.
Ingredients
- 2 russet potatoes
- 0.5 cup water
- 2 tbsp kosher salt
- 1 tbsp olive oil
- - butter
- - salt
- - black pepper
- - cheddar
- - sour cream
- - bacon
- - chives
Equipment
- oven
- wire
- baking
- fork
Instructions
Heat the oven to 450°F. Place a wire rack over a rimmed baking sheet.
Scrub the 2 russet potatoes thoroughly and dry. Pierce each potato 5-6 times with a fork . Use large potatoes, about 10-14 ounces each: russets' high starch content creates the fluffiest texture.
Stir the 0.5 cup water and 2 tbsp kosher salt together. Roll each potato in the salt water so the entire surface is wet. Place on the wire rack.
Bake without foil for 45-60 minutes , depending on size. Do not wrap them in foil: foil traps steam and produces soft, damp skin. The potatoes are ready when a skewer slides through the center with almost no resistance and the internal temperature is around 205-210°F.
Remove the potatoes and lightly brush them with 1 tbsp olive oil . Oil goes on near the end: applying it too early can make the skin thick or leathery. Return to the oven for 8-10 minutes to crisp the skin.
Open immediately: leaving the potato intact traps steam and can make the interior dense. Cut a long slit across the top, then squeeze the ends inward to push the fluffy interior upward. Fluff with a fork and season with butter , salt , and black pepper .
Classic loaded potato: Add butter first so it melts into the potato, followed by cheddar , sour cream , bacon , chives , black pepper, and a small pinch of salt. Optional toppings: sour cream, shredded cheddar, chives, bacon, chili, or broccoli.
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---
title: Best Baked Potato
description: This method produces a deeply crisp, seasoned skin and a light, fluffy interior.
tags: [side, potato, baked]
cuisine: American
difficulty: easy
servings: 2
---
Heat the #oven to 450°F. Place a #wire rack over a rimmed #baking sheet.
Scrub the @russet potatoes{2} thoroughly and dry. Pierce each potato 5-6 times with a #fork. Use large potatoes, about 10-14 ounces each: russets' high starch content creates the fluffiest texture.
Stir the @water{0.5%cup} and @kosher salt{2%tbsp} together. Roll each potato in the salt water so the entire surface is wet. Place on the wire rack.
Bake without foil for ~{45-60%minutes}, depending on size. Do not wrap them in foil: foil traps steam and produces soft, damp skin. The potatoes are ready when a skewer slides through the center with almost no resistance and the internal temperature is around 205-210°F.
Remove the potatoes and lightly brush them with @olive oil{1%tbsp}. Oil goes on near the end: applying it too early can make the skin thick or leathery. Return to the oven for ~{8-10%minutes} to crisp the skin.
Open immediately: leaving the potato intact traps steam and can make the interior dense. Cut a long slit across the top, then squeeze the ends inward to push the fluffy interior upward. Fluff with a fork and season with @butter{}, @salt{}, and @black pepper{}.
Classic loaded potato: Add butter first so it melts into the potato, followed by @cheddar{}, @sour cream{}, @bacon{}, @chives{}, black pepper, and a small pinch of salt. Optional toppings: sour cream, shredded cheddar, chives, bacon, chili, or broccoli.