Fluffy Baked Potatoes Classic (Print View)
Fluffy baked potatoes with crisp skin, seasoned for perfect texture and flavor.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes
→ Seasonings & Fats
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Optional Toppings
05 - 4 tablespoons unsalted butter
06 - ½ cup sour cream
07 - ¼ cup chopped chives
08 - ½ cup shredded cheddar cheese
09 - 4 slices cooked bacon, crumbled
10 - Salt and pepper, to taste
# Step-by-Step Directions:
01 - Heat the oven to 425°F (220°C).
02 - Scrub potatoes thoroughly and dry using a towel.
03 - Pierce each potato several times with a fork to allow steam to escape.
04 - Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper.
05 - Place potatoes directly on the oven rack or on a parchment-lined baking sheet.
06 - Bake for 50 to 60 minutes until skins are crisp and a fork pierces easily to center.
07 - Remove from oven and let rest for 5 minutes. Slice lengthwise through each potato.
08 - Gently fluff the potato interiors with a fork, then add butter and desired toppings such as sour cream, chives, shredded cheddar, crumbled bacon, and additional seasoning.
# Expert Suggestions:
01 -
- The skin becomes this incredible crispy shell that makes the whole thing feel fancy, even though it's genuinely effortless.
- It's the kind of meal that feels both comforting and elegant, ready in just over an hour with minimal hands-on time.
02 -
- Skip washing and drying thoroughly and you'll get a steamed potato instead of a baked one—the moisture ruins the crispy skin you're after.
- 425°F is the magic temperature; lower and it takes forever, higher and the outside burns before the inside softens.
03 -
- Brush the skin lightly with oil again five minutes before the end of cooking to deepen the crispiness and color.
- If your potatoes finish cooking before you're ready to eat, wrap them loosely in foil to keep them warm without letting them steam and lose their crispy skin.