Perfect Baked Potato

The Perfect Baked Potato is all about the contrast between a salty, shatteringly crisp skin and a light, fluffy interior. By baking the potato directly on the oven rack at a high temperature, you allow hot air to circulate around the entire surface, preventing the bottom from getting soggy. Using a Russet potato is key here—its high starch content ensures that the inside “shatters” into beautiful, mealy flakes when opened.

Perfect Baked Potato

Ingredients:

How To Make Perfect Baked Potato:

Step 1: Prep and Clean: Preheat your oven to 425°F. Scrub the potato thoroughly under cold water to remove any grit. Crucial Step: Pat the potato bone-dry with a kitchen towel. Any leftover moisture will steam the skin instead of crisping it.

Step 2: Vent and Season: Pierce the potato 5/6 times with the tines of a fork to allow steam to escape. Drizzle the olive oil over the skin and rub it in with your hands until every inch is coated. Generously sprinkle salt over the entire surface; the oil will act as a “glue” for the seasoning.

Step 3: The Rack Bake: Place the potato directly on the middle oven rack.

Pro Tip: Place a sheet of aluminum foil or a baking tray on the rack below the potato to catch any oil drips, but do not wrap the potato itself in foil.

Step 4: Bake to Perfection: Bake for 45/60 minutes. The timing depends on the size of the potato. It is done when the skin feels crisp and the potato gives easily when squeezed (use an oven mitt!).

Step 5: The “Perfect” Opening: Once removed from the oven, use a knife to slice a line down the center. Use your thumbs to push the ends toward the middle—this “popping” action fluffs the internal starch better than slicing it all the way through.