The secret to a perfect baked potato lies in the contrast: a salty, crackling skin paired with a soft, fluffy interior. Baking the potato directly on the oven rack at high heat lets hot air circulate all around, keeping the bottom crisp instead of soggy. Choose a Russet potato—its high starch content ensures the inside flakes beautifully when you cut it open.
Perfect Baked Potato Ingredients:
| Ingredient | Amount |
|---|---|
| Large Russet potato | 1 |
| Olive oil | 1/2 tablespoon |
| Salt (Kosher or Sea Salt) | To taste |
Instructions:
Step 1: Prep the Potato
Preheat the oven to 425°F. Scrub the potato under cold water to remove any dirt. Pat completely dry with a kitchen towel—any moisture will steam the skin instead of crisping it.
Step 2: Vent and Season
Pierce the potato 5–6 times with a fork to release steam. Rub olive oil over the entire skin, then sprinkle generously with salt—the oil helps the seasoning stick.
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