Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
High heat is crucial. It creates that crisp, dry exterior.
Step 2: Wash and Dry Thoroughly
Scrub the potatoes clean and dry them completely.
Moisture is the enemy of crisp skin — dry them like you mean it!
Step 3: Prick the Potatoes
Use a fork to poke each potato 5–6 times.
This allows steam to escape while baking.
Step 4: Oil and Salt Generously
Rub each potato lightly with olive oil.
Sprinkle generously with coarse salt, making sure the entire skin is coated.
This is where the magic starts.
Step 5: Bake (No Foil!)
Place potatoes directly on the oven rack or on a wire rack set over a baking sheet.
Bake for 45–60 minutes, depending on size.
You’ll know they’re done when:
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The skin feels crisp
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A knife slides easily into the center
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They give slightly when squeezed (use oven mitts!)
Step 6: Fluff for Maximum Texture
Slice a cross on top and gently press the ends inward to open the potato.
Fluff the interior with a fork immediately to release steam and create that dreamy texture.
The steam rising at this moment? Pure kitchen joy.
What to Serve With Baked Potatoes
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Grilled steak or chicken
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Roasted vegetables
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Chili spooned over the top
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A fresh garden salad
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BBQ ribs
Or turn it into a full meal with toppings like:
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Butter
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Sour cream
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Cheddar cheese
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Crispy bacon
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Chives
Tips for the Best Baked Potatoes
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Always use russet potatoes for fluffiest results
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Never wrap in foil — it steams the skin
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Don’t skip drying the potatoes
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Salt generously for flavorful skin
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Bake at high heat for proper texture
Storage Instructions
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Store leftover baked potatoes in the refrigerator for up to 4 days
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Reheat in a 400°F oven for 15–20 minutes to restore crispness
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Avoid microwaving if you want to keep the skin crispy
You can also scoop out the inside and use it for mashed potatoes or potato pancakes the next day.
General Information
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Total Time: About 1 hour
Servings: 4
Difficulty: Easy
Best Season: All year round
Frequently Asked Questions
Why shouldn’t I use foil?
Foil traps steam, which softens the skin instead of crisping it.
How do I know when the potato is fully cooked?
A knife should slide in easily with no resistance in the center.
Can I make these ahead of time?
Yes! Reheat in the oven to restore crispness.
Why are my potatoes gummy inside?
This usually happens from underbaking or wrapping in foil.
Nutritional Information (Per Potato, Plain)
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Calories: ~170 kcal
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Carbohydrates: 37g
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Protein: 4g
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Fat: 4g (with oil)
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Fiber: 4g
Values are approximate and vary depending on size.
Conclusion
The perfect baked potato isn’t complicated — it’s intentional.
Dry heat. Generous salt. No foil. High temperature.
Follow these simple steps and you’ll have crispy skin and fluffy interiors every single time. It’s a side dish that feels like a celebration of simplicity.
If you loved this, you might also enjoy:
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Garlic Herb Roasted Potatoes
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Loaded Twice-Baked Potatoes
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Crispy Smashed Potatoes
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Classic Creamy Mashed Potatoes
Because once you master the potato… the possibilities are endless.
Let’s Make It Interactive!
Tried this method? Leave a comment and let me know how it turned out!
Share your loaded creations and tag your photos on Pinterest — I absolutely love seeing your kitchen masterpieces.
Now go grab those potatoes… and let’s make magic happen. 🥔✨
