Step-by-Step Method: Master the Art of the Baked Potato
Prep Time: 5 minutes | Cook Time: 60–75 minutes | Serves: 4
Step 1: Prep the Potatoes
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Preheat oven to 400°F (200°C).
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Scrub potatoes thoroughly and dry completely—dry skin = crispy skin!
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Prick each potato 6–8 times with a fork to let steam escape.
Step 2: Oil & Season
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Rub potatoes with olive oil, coating them fully.
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Sprinkle generously with kosher salt to draw out moisture and create a crackling crust.
Step 3: Bake to Perfection
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Place potatoes on a baking sheet (or directly on the oven rack for extra crispiness).
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Bake for 60–75 minutes until skins are dry and crisp and potatoes yield gently to a squeeze.
Step 4: Rest & Fluff
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Let potatoes rest 5–10 minutes after baking to redistribute steam.
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Slice a cross into the top, squeeze gently, and fluff the interior with a fork.
Step 5: Dress & Serve
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Top each potato with a dollop of sour cream, sprinkle of chives, and crack of black pepper.
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Optional: add cheese, bacon, or butter for extra indulgence.
Chef’s Tips for Potato Perfection
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Russet Potatoes Reign Supreme: Thick skins and starchy interiors make them ideal for baking.
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Dry Thoroughly: Water on the skin prevents crisping.
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Oven Rack Trick: Baking directly on the rack maximizes crispiness.
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The Squeeze Test: Soft, yielding potatoes = perfectly baked; firm ones need more time.
FAQ
Q: Can I make baked potatoes ahead of time?
A: Yes! Fully bake, cool, and refrigerate for up to 3 days. Reheat at 400°F for 15–20 minutes for fresh-crisp results.