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Crispy-Skin Baked Potatoes

Ingredients · Serves 4 · Prep 5 min · Total 1 hr

  • 4 medium russet potatoes, about 8 oz each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • Toppings
  • ¼ cup unsalted butter, for serving
  • ½ cup sour cream, for serving (optional)
  • 2 tbsp chives, chopped (optional)
  • ½ cup cheddar cheese, shredded (optional)
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Crispy-Skin Baked Potatoes

Steps

  1. Heat the oven to 425°F (220°C) with one rack in the middle and another rack below it.
  2. Scrub the potatoes under running water, then dry them completely with a towel.
  3. Prick each potato 4 or 5 times with a fork so steam can escape.
  4. Rub the potatoes all over with the oil, then sprinkle them with the salt.
  5. Set the potatoes directly on the middle rack. Slide a sheet pan onto the rack below to catch any drips.
  6. Bake until the skin is crisp and a fork slides into the center with no resistance. An instant-read thermometer in the center should read about 205°F for the fluffiest texture.
  7. Using an oven mitt, cut a slit along the top of each potato and push the ends toward the middle to fluff the inside.
  8. Add butter, a pinch of salt and any toppings you like, and serve.