Oven Baked Potato
These baked potatoes boast perfectly crispy, salt crusted outsides and steamy, fluffy, insides! They are destined to be a crowd-pleaser as a side or main dish (LOTS of variations included in the post!).
Servings 6 servings
Ingredients
- 6 russet potatoes
- 1 ½-2 tablespoons olive oil
- 1 teaspoon kosher salt (use half for fine salt)
- 1/8 teaspoon pepper
Instructions
- Prep: Preheat oven to 425°F. Line a baking sheet with parchment paper (parchment delivers crispier skins than foil).
- Wash & Prick Potatoes: Wash and thoroughly dry the potatoes. Place on the lined baking sheet. Use a fork to poke the potatoes about 3 times on the top and bottom.
- Oil Potatoes: Generously drizzle the potatoes with olive oil, then rub evenly all over the outsides. I find it easiest to pick up the potatoes individually to do this.
- Season Potatoes: Whisk together the salt and pepper, then sprinkle half over the top of the potatoes; rub in, then sprinkle the rest over the other side.
- Bake Potatoes: Bake medium potatoes 50 to 60 minutes, or until the potato is fork-tender and the skin is crisp (internal temp of 205 - 212°F on an instant read thermometer). Larger potatoes will require longer time and smaller potatoes will require less time.
- Slice and Serve: Slice each potato down the top middle (not all the way through), then gently press the ends in towards the middle to help open. Fluff the insides and serve with toppings. See post for TONS of topping ideas!