Fluffy Baked Potatoes (Print version)
Fluffy potatoes baked with a crisp skin, perfect for savory toppings and satisfying sides.
# What you'll need:
→ Potatoes
01 - 4 large russet potatoes
→ Seasonings & Fats
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Optional Toppings
05 - 4 tablespoons unsalted butter
06 - ½ cup sour cream
07 - ¼ cup chopped chives
08 - ½ cup shredded cheddar cheese
09 - 4 slices cooked bacon, crumbled
10 - Salt and pepper to taste
# How to make it:
01 - Set the oven temperature to 425°F.
02 - Wash each potato thoroughly and dry with a clean towel.
03 - Use a fork to pierce each potato several times.
04 - Coat each potato evenly with olive oil, then sprinkle with kosher salt and black pepper.
05 - Place the potatoes directly on the oven rack or on a parchment-lined baking sheet.
06 - Bake for 50 to 60 minutes until the skins are crisp and a fork easily pierces the flesh.
07 - Remove potatoes from the oven and allow to cool for 5 minutes, then slice each potato lengthwise.
08 - Gently fluff the interior of each potato with a fork, add butter, and finish with optional toppings such as sour cream, chives, cheese, bacon, and additional salt and pepper as desired.
# Expert suggestions:
01 -
- A blank canvas that adapts to whatever you're craving, whether that's breakfast, lunch, dinner, or a late-night snack.
- The crispy skin is non-negotiable once you nail the technique, and it makes you feel like you actually know what you're doing in the kitchen.
- Comes together in under an hour with almost no active work, leaving you free to do literally anything else.
02 -
- Skipping the oil step results in a wrinkled skin that doesn't crisp, and you'll spend the whole meal wishing you'd done it right.
- Don't wrap them in foil, because foil steams them and you end up with soft skin instead of the shatter you're after.
- The longer rest time is worth it, because it lets carryover heat finish cooking the center while the skin tightens up.
03 -
- Choose potatoes that are roughly the same size so they finish cooking at the same time, not halfway through dinner.
- If your oven runs hot, start checking at 45 minutes rather than waiting the full hour and risking a dried out center.