Crispy-Skin Baked Potatoes

• 4 medium russet potatoes, about 8 oz each
• 1 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 1 tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• Toppings
• ¼ cup unsalted butter, for serving
  Swaps for unsalted butter

  Instead of butter

  • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
  • Plant-based butter sticks: The same amount. The closest swap.
  • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

  All 4 swaps for butter

  Cooking for an allergy? Check every label.

• ½ cup sour cream, for serving (optional) ≈ 115 g
  Swaps for sour cream

  Instead of sour cream

  • Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
  • Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
  • Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.

  All 4 swaps for sour cream

• 2 tbsp chives, chopped (optional)
  Swaps for chives

  Instead of chives

  • Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
  • Green onion tops: The same amount, sliced thin. Stronger and crunchier.

  More for chives

• ½ cup cheddar cheese, shredded (optional) ≈ 57 g
  Swaps for cheddar cheese

  Instead of cheddar

  • Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
  • Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
  • Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.

  All 4 swaps for cheddar

Weights from USDA FoodData Central cup weights. Counted things (eggs, cloves, cans) stay as counts, and salt stays in spoons: kosher and flaky salts weigh very differently by brand.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.