Ultimate Crispy & Fluffy Baked Potato
🥔 Perfectly Baked Potato: Crispy Outside, Fluffy Inside
The key to a great baked potato is the contrast between a golden, crunchy skin and a soft, airy interior. Baking directly on the oven rack at high heat ensures the bottom stays crisp, while a Russet potato gives you that light, fluffy texture inside.
Ingredients
| Ingredient | Amount |
|---|---|
| Large Russet potato | 1 |
| Olive oil | ½ tablespoon |
| Salt (Kosher or Sea Salt) | To taste |
Instructions
Step 1: Prepare the Potato
Preheat the oven to 425°F. Scrub the potato thoroughly under cold water and dry completely—any remaining moisture will steam the skin rather than crisp it.
Step 2: Season and Vent
Pierce the potato 5–6 times with a fork to let steam escape. Rub the skin with olive oil and sprinkle generously with salt so it sticks.
Step 3: Bake on the Rack
Place the potato directly on the oven rack. Optional: put a foil-lined baking sheet underneath to catch drips. Do not wrap the potato in foil.
Step 4: Bake
Cook for 45–60 minutes, depending on size. The potato is ready when the skin is crisp and it yields slightly when pressed with an oven mitt.
Step 5: Fluff the Interior
Slice a shallow line down the center and gently push the ends toward the middle with your thumbs. This opens the potato and creates a fluffy, feathery interior perfect for toppings.
