Ingredients
- 4 medium russet potatoes (about 8–10 oz / 225–285 g each)
- 1–2 tbsp olive oil
- 1 tsp kosher salt (plus more to taste)
- Optional: freshly ground black pepper
- Optional toppings: butter, sour cream, chopped chives or green onions, shredded cheddar
Instructions
- Preheat the oven to 425°F (220°C) and place a rack in the center. Position a sheet pan on the lower rack to catch drips.
- Scrub and dry the potatoes thoroughly, then prick each one 6–8 times with a fork to allow steam to escape.
- Rub each potato with olive oil and sprinkle with kosher salt (and black pepper, if desired).
- Bake directly on the oven rack for 45–60 minutes, depending on size, until a skewer slides in easily or the internal temperature reaches 205°F (96°C).
- Remove from the oven and let rest for 5 minutes. Slice each potato lengthwise, gently squeeze to fluff the insides, and season again if needed.
- Add desired toppings such as butter, sour cream, chives, or shredded cheese, and serve warm.
Notes
- Use Russet potatoes for the best texture—fluffy inside and crisp skin.
- Do not wrap in foil, as it traps moisture and prevents crisping.
- To reheat, use a 350°F oven or air fryer for 15–20 minutes—avoid microwaving.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months (texture may change slightly).
- Air Fryer variation: Cook at 400°F for 35–45 minutes.
- Grill variation: Cook over indirect heat at 425°F for 45–60 minutes for a smoky flavor.
- Instant Pot variation: Pressure cook with 1 cup of water for 12 minutes, then quick release.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 potato
- Calories: 180
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
