To make a classic baked potato with crispy skin and fluffy interior, follow these steps:

Ingredients

• Medium to large Russet potato (scrubbed clean)
• Olive oil or melted butter
• Coarse kosher salt
• Freshly cracked black pepper (optional)

Instructions

1. Preheat the oven to 425°F (or up to 450°F for a crisper skin).
2. Prepare the potato by scrubbing it clean and drying it thoroughly. Use a fork to poke the potato all over (about 10 times) to allow steam to escape during baking.
3. Coat the potato with olive oil or melted butter, rubbing it all over the skin. Sprinkle generously with coarse kosher salt to enhance flavor and crispness.
4. Place the potato directly on a baking sheet lined with foil or parchment paper, or on a wire rack set over a baking sheet for even cooking.
5. Bake the potato for about 45 to 60 minutes, depending on size. The potato is done when the skin is crisp and a fork or skewer slides easily into the center. You can also check doneness by gently squeezing the potato with an oven mitt-it should feel soft inside.
6. Remove from oven and slice the potato lengthwise about halfway through. Gently squeeze the ends to open it up.
7. Serve immediately with your favorite toppings such as butter, sour cream, shredded cheese, chives, salt, and pepper.

This method yields a perfectly crispy skin with a fluffy, moist interior, ideal for a comforting side or main dish base

Tips

• Using Russet potatoes is preferred because their skin crisps well and the inside becomes fluffy.
• Rubbing the skin with oil and salt before baking is key to achieving a flavorful, crispy skin.
• Baking times vary with potato size; larger potatoes may need up to an hour or more.
• For softer skin, you can wrap the potato in foil before baking, but this will reduce crispiness.
• Let the potato rest a few minutes after baking before cutting to allow steam to settle