Baked Potato
A simple high-heat baked potato recipe that delivers crispy skin and fluffy interiors every single time.
Ingredients
- Russet potatoes Idaho or Oregon Potatoes
- oil or butter
- salt and pepper Kosher, to taste
Instructions
Preheat the Oven
- Preheat your oven to 425°F.
Give the oven enough time to fully heat. Potatoes benefit from strong, consistent heat right from the start.
Wash & Dry the Potatoes
- Scrub the russet potatoes under cold water and dry thoroughly with paper towels.Dry skins crisp better. Wet potatoes steam instead of roast.
Ooke Steam Holes
- Use a fork to poke each potato 5 to 6 times. The holes allow steam to escape, reducing the risk of bursting.
Oil & Salt the Skins
- Rub each potato lightly with oil, then sprinkle generously with kosher salt.
Don’t drench them in oil. A thin coating is enough to help crisp the skin.
Bake Directly on the Rack
- Place the potatoes directly on the center oven rack with a sheet pan underneath to catch drips.
- Bake for 50 to 70 minutes, depending on size.
- Rotate once halfway through if your oven has hot spots.
Check for Doneness
- Insert an instant-read thermometer into the center. The potato is done at 205°F to 210°F.
- You can also squeeze gently with an oven mitt. The potato should yield easily.
Rest Briefly
- Let the potatoes rest for 5 minutes. This allows the interior texture to settle and prevents steam burns.
Slice & Fluff
- Cut a slit across the top, then gently squeeze the ends gently inward. Fluff the inside with a fork.
- Add butter immediately so it melts into the potato.
Notes
Use US # 1 Russets only, Idaho or Oregon are the best.
Don't store below 55°F or the starch will turn to sugar.