Description
This classic baked potato recipe delivers crispy, golden skin with a fluffy interior. Perfectly baked in the oven or quickly cooked in the microwave, these potatoes are versatile and delicious. Top with your favorite fixings like chives, sour cream, Greek yogurt, butter, salt, and pepper for a comforting side or snack.
Ingredients
Scale
Potatoes
- 4 medium russet or Idaho potatoes (about 7 ounces each)
Seasoning
- Extra-virgin olive oil spray
- Kosher salt (to taste)
Toppings (Optional)
- Chives
- Sour cream
- Greek yogurt
- Butter
- Salt and pepper
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment paper for easy cleanup.
- Prepare the Potatoes: Use a fork to prick several holes all over each potato to allow steam to escape during baking, ensuring even cooking.
- Season the Potatoes: Place the potatoes on the baking sheet. Spritz each potato generously with extra-virgin olive oil spray and rub it all over the skin. Sprinkle kosher salt evenly over the surface for flavor and crispness.
- Bake the Potatoes: Bake in the preheated oven for 50 to 60 minutes, or until the skin turns golden and crisp and a fork easily pierces the potato, indicating it is tender inside.
- Fluff the Interior: Remove the potatoes from the oven. Use a fork to fluff up the inside flesh gently, making it light and airy before adding toppings.
- Add Toppings and Serve: Slice open each potato and add your favorite toppings such as chives, sour cream, Greek yogurt, butter, salt, and pepper. Serve immediately for the best taste and texture.
- Microwave Option: To speed up cooking, prick the potatoes with a fork as before and microwave on high for 3 to 4 minutes per side. If cooking more than one potato, add 1 minute per side for each additional potato. Continue cooking in 1-minute increments until the potato is tender throughout.
Notes
- You can substitute regular salt if kosher salt is unavailable, but adjust quantity to taste.
- Microwaving is a faster option but will not produce the same crispy skin as oven baking.
- Leftover baked potatoes can be refrigerated and reheated in the oven for best texture retention.
- Russet or Idaho potatoes are preferred for baking due to their starchy texture that yields fluffy interiors.
- Feel free to experiment with toppings such as cheese, bacon bits, or salsa.
