Baked Potatoes · Crispy Skin
Crispy-Skin Baked Potatoes
Oiled, salted and baked right on the oven rack, these russets come out with crackly skin and a light, fluffy middle. Load them up any way you like.
- Prep
- 5 min
- Cook
- 55 min
- Total
- 1 hr
- Serves
- 4
- Level
- Easy
Ingredients
- 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)
Steps
- Heat the oven to 425°F (220°C) with one rack in the middle and another rack below it.
- Scrub the potatoes under running water, then dry them completely with a towel.
- Prick each potato 4 or 5 times with a fork so steam can escape.
- Rub the potatoes all over with the oil, then sprinkle them with the salt.
- Set the potatoes directly on the middle rack. Slide a sheet pan onto the rack below to catch any drips.
- 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.
- Using an oven mitt, cut a slit along the top of each potato and push the ends toward the middle to fluff the inside.
- Add butter, a pinch of salt and any toppings you like, and serve.
Tip: Skip the foil. Wrapping potatoes steams them and the skin stays soft.
Tip: Bigger potatoes (12 oz or more) can take 60 to 70 minutes.
Storage: Refrigerate up to 4 days. Reheat in a 400°F oven for about 15 minutes to re-crisp the skin.
Estimated nutrition per serving: 310 calories · protein 5 g · carbohydrates 41 g · fiber 3 g · sugars 1 g · fat 15 g (saturated 8 g) · sodium 450 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 4 of 4 ingredients.