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A perfectly baked russet potato split open on a dark plate, the fluffy white interior visible and steam rising, loaded with a pat of melting butter, a dollop of white sour cream, shredded cheddar c...
Sarah Mitchell

Perfect Baked Potato in the Oven

Everyone thinks they know how to bake a potato. Throw it in the oven, wait an hour, done.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes (about 8-10 oz each)
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon coarse salt (kosher or sea salt)
For Classic Toppings
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 2 green onions, sliced
  • Freshly ground black pepper

Equipment

  • Oven
  • Fork for piercing
  • Oven mitts
  • Sharp knife

Method
 

  1. Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
  2. Scrub the potatoes clean under running water and dry them completely with a towel. Moisture on the skin prevents crisping.
  3. Pierce each potato 6-8 times with a fork on all sides. This allows steam to escape so the potato doesn't explode in the oven.
  4. Rub each potato all over with olive oil, then roll in coarse salt, pressing the salt into the oiled skin so it sticks.
  5. Place the potatoes directly on the oven rack (no foil, no baking sheet). Put a sheet of foil or a baking tray on the rack below to catch any drips.
  6. Bake for 50-60 minutes until a fork slides into the center with zero resistance. The skin should feel crispy and the potato should give slightly when squeezed (use an oven mitt!).
  7. Remove from the oven and immediately cut a slit down the top of each potato. Push the ends together to open the potato and fluff the interior with a fork. This releases steam and keeps the inside from getting dense. Load with your favorite toppings and serve.

Notes

Never wrap potatoes in foil — it traps steam and essentially steams them instead of baking them, resulting in a gummy, wet interior. Baking directly on the oven rack allows hot air to circulate around the entire potato for even cooking and crispy skin. And always cut and fluff immediately after removing from the oven — this lets steam escape so the interior stays light and fluffy instead of compressing into a dense mass.