To bake potatoes in the oven, follow these expert steps for perfectly fluffy insides and crispy skin:
- Preheat the oven to 425°F (220°C) for medium-sized russet potatoes. For smaller potatoes, you can go up to 450°F, and for extra-large potatoes, reduce to 400°F
- Prepare the potatoes by scrubbing them clean and patting dry. Prick the potatoes all over with a fork to allow steam to escape (this step is optional but commonly recommended)
- Season the potatoes by rubbing them with olive oil or melted butter, then sprinkle generously with coarse kosher salt. This helps create a crispy, flavorful skin
- Place the potatoes on a baking sheet lined with foil or parchment paper, or better yet, on a wire rack over a baking sheet to promote even air circulation and crispiness
- Bake the potatoes for about 50 to 60 minutes at 425°F. The potatoes are done when they are soft inside and a fork or skewer pierces easily. You can also check for an internal temperature of 205°F to 210°F for perfect fluffiness
- Remove and serve : Take the potatoes out of the oven, slice them open lengthwise, and gently squeeze the ends to fluff the inside. Serve immediately with your favorite toppings like butter, sour cream, chives, or cheese
Additional tips:
- Avoid wrapping potatoes in foil before baking, as this traps moisture and results in steamed, soggy skin rather than crispy
- Baking on a wire rack or directly on the oven rack with a pan underneath improves airflow and crispiness
- If you want extra flavor, brush the potatoes with butter or oil halfway through baking
This method yields classic baked potatoes with a crisp skin and fluffy interior, perfect as a side or a base for toppings
