Preparation Time: 10 minutes
Cooking Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Difficulty: Easy
Recipe Yield: 4 servings
Cuisine: American
Course: Side Dish
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons coarse sea salt
- ½ teaspoon black pepper (optional)
- 2 tablespoons butter, for serving
- Sour cream, shredded cheddar cheese, chopped chives, or bacon bits (optional toppings)
Instructions
Step 1: Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash the potatoes thoroughly under cold running water to remove any dirt. Scrub the skins with a vegetable brush if necessary. Dry each potato completely with paper towels. Dry potatoes help create crispier skins during baking.
Step 2: Season the Potatoes
Using a fork, poke each potato 6–8 times to allow steam to escape while baking. Rub every potato evenly with olive oil, making sure the entire surface is coated. Sprinkle generously with coarse sea salt and black pepper if using.
Step 3: Bake
Place the potatoes directly on the oven rack or on a wire rack placed over a baking sheet. Baking directly on the rack allows hot air to circulate around the potatoes for extra crispy skins.
Bake for 50 to 60 minutes, depending on the size of the potatoes. Turn them over halfway through cooking to ensure even browning.
Step 4: Check for Doneness
Insert a knife or skewer into the center of the potato. It should slide in easily with little resistance. The internal temperature should be approximately 210°F (99°C) for perfectly fluffy potatoes.
Step 5: Serve
Carefully remove the potatoes from the oven. Slice each one lengthwise and gently squeeze the ends to fluff the inside. Add butter immediately so it melts into the potato. Top with sour cream, shredded cheese, bacon bits, chopped chives, or your favorite toppings.
Serve immediately while hot.
Recipe Tips
- Russet potatoes produce the crispiest skin and fluffiest interior.
- Avoid wrapping potatoes in foil because it traps moisture and softens the skin.
- Drying the potatoes thoroughly before adding oil is essential for maximum crispiness.
- Coarse sea salt adds both flavor and texture to the potato skin.
- Leftover baked potatoes can be refrigerated for up to 4 days.
Serving Suggestions
These crispy skin baked potatoes pair perfectly with grilled steak, roast chicken, pork chops, barbecue ribs, grilled vegetables, or fresh salads. They also make an excellent base for loaded baked potatoes topped with chili, broccoli and cheese, or seasoned taco meat.
Storage
Store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 375°F (190°C) for 15–20 minutes until heated through. Avoid microwaving if you want to maintain the crispy skin.
Nutrition Information (Per Serving)
- Calories: 280
- Carbohydrates: 50g
- Protein: 6g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg (without butter)
- Sodium: 590mg
- Potassium: 900mg
- Fiber: 4g
- Sugar: 2g
- Vitamin C: 18% Daily Value
- Calcium: 2% Daily Value
- Iron: 10% Daily Value