Here’s a simple, foolproof guide for a baked potato:
Choosing the Potato
- Russet potatoes are best: high starch, low moisture → fluffy inside, crispy skin.
- Pick medium to large potatoes of even size for uniform cooking.
Basic Baked Potato Method
- Preheat oven to 425°F (220°C).
- Wash and scrub the potato; poke 4–5 holes with a fork (steam escape).
- Optional: rub with olive oil and salt for crispy, flavorful skin.
- Place directly on the oven rack (or baking sheet) and bake for 45–60 minutes, depending on size.
- Test doneness: pierce with a fork—it should slide in easily.
Serving Ideas
- Classic: butter, salt, and pepper
- Loaded: cheese, sour cream, bacon bits, chives
- Healthy: Greek yogurt, steamed veggies, fresh herbs
Pro Tip for Fluffy Potatoes
- Bake at high heat, then wrap in foil for 5 minutes after baking—this traps steam inside for extra fluffiness.
If you want, I can give a microwave + oven hybrid method that makes a baked potato soft inside and crispy outside in under 30 minutes.
