The Perfect Baked Potato
A truly perfect baked potato has a crisp, salty skin and a fluffy, steaming interior that begs for your favorite toppings. Achieving this is simple but requires the right technique. Here’s the definitive method.
The Method: Low & Slow + High Heat Finish
This two-temperature approach is the secret to perfect texture inside and out.
Total Time: ~1.5 hours | Active Time: 5 minutes | Serves: As many as you like
Ingredients & Tools:
· Russet potatoes (the starchy king for baking)
· Olive oil or melted butter
· Kosher salt
· Tools: Oven, fork, baking sheet (no foil needed!)
Step-by-Step Instructions
Prep the Potato:
· Scrub potatoes clean under running water. Dry thoroughly with a towel.
· Prick deeply with a fork 8-10 times all over. This is non-negotiable—it allows steam to escape and prevents messy explosions.
Season the Skin:
· Rub each potato all over with a thin coat of oil or melted butter (this draws moisture to the surface).
· Roll and coat generously with kosher salt. This creates the iconic crispy, tasty skin.
Bake (The Two-Stage Process):
· Stage 1 (Cook Through): Place potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips. Bake at 350°F (175°C) for 60 minutes. This lower heat evenly cooks the interior to tenderness.
· Stage 2 (Crisp the Skin): Increase oven temperature to 425°F (220°C). Bake for 20-25 minutes more until the skin is very crisp and crackly.
Test for Doneness:
· Squeeze the potato (use an oven mitt!). It should yield easily.
· A fork or skewer should pierce the center with zero resistance.
Serve Immediately:
· Crucial Step: As soon as they come out of the oven, slice an “X” into the top and squeeze the ends towards the center to open it up. This releases steam and prevents a soggy interior.
· Fluff the insides with a fork before adding toppings.
Pro Tips for Perfection
· No Foil! Wrapping potatoes in foil steams them, resulting in a soggy skin. Skip it for perfect crispness.
· Even Cooking: Choose potatoes of similar size for consistent timing.
· The Salt Trick: The coarse salt adheres to the oil, seasoning the skin and creating a perfect texture.
· For Ultimate Fluffiness: Once opened, fluff the interior with a fork before adding any butter or cold toppings. This separates the starch granules for maximum lightness.
· Make-Ahead: You can partially bake potatoes (through Stage 1), let them cool, and hold them for a few hours. Finish with the high-heat stage when ready to serve.
Classic Topping Bar Ideas
Serve with a spread of options:
· The Essentials: Salted butter, sour cream, sliced chives or green onions, freshly cracked black pepper.
· Cheesy: Shredded sharp cheddar, crumbled bacon, a dollop of ranch.
· Fully Loaded: Chili, cheese, jalapeños, and sour cream.
· Lighter: Steamed broccoli, a sprinkle of cheddar, and Greek yogurt.
The perfect baked potato is a study in contrasts: a rugged, salty exterior protecting a cloud-like, steaming interior. Master this simple technique, and you’ll have a versatile, satisfying base for countless meals.