Description
This baked potato recipe yields perfectly fluffy and crispy-skinned Russet potatoes with flexible topping options for a delicious and comforting meal or side dish. By soaking the potatoes in salted warm water and baking them at a high temperature, you achieve a tender inside and flavorful, seasoned skin. Customize your potato with classic toppings like butter, sour cream, cheese, bacon, or vegetables for a satisfying dish.
Ingredients
Scale
Potatoes and Prep
- 4 (7-9 ounce) Russet potatoes, scrubbed and lightly pricked with a fork
- 2 cups warm water (130-140°F)
- 3 tablespoons kosher salt
- Vegetable oil or olive oil, for brushing
- Favorite seasoning blend, or at least salt and pepper
Toppings (Optional)
- Butter
- Sour cream
- Shredded cheese
- Bacon crumbles
- Chopped chives
- Sliced green onions
- Diced tomatoes
- Cooked broccoli
- Sautéed onions
- Caramelized onions
- Cooked hamburger or sausage
- Chili
- Goat cheese
- Sautéed mushrooms
- Grilled or rotisserie chicken
Instructions
- Prepare Baking Sheet and Oven: Cover a rimmed baking sheet with foil and place a wire rack inside. Position an oven rack in the middle of the oven and preheat the oven to 450°F (232°C).
- Soak Potatoes: Dissolve 3 tablespoons of kosher salt in 2 cups of warm water (130-140°F). Place the scrubbed potatoes in this salted water and soak for about 10 minutes, ensuring each potato is fully moistened for better skin texture.
- Bake Potatoes: Remove the potatoes from the water and transfer them to the prepared baking sheet on the wire rack. Bake in the preheated oven at 450°F for 45 to 60 minutes. The potatoes are done when the internal temperature of the largest potato reaches 205°F, or when easily pierced with a fork.
- Oil and Season the Skin: Remove the potatoes from the oven (leave the oven on). Brush the tops and sides of each potato with vegetable or olive oil, then sprinkle with your preferred seasonings or at minimum salt and pepper to enhance the skin’s flavor and crispness. Return the potatoes to the oven and bake for an additional 10 minutes.
- Cut and Fluff Potatoes: Transfer the baked potatoes to serving dishes or plates. Using a sharp paring knife, cut a large X on the top of each potato to allow steam to escape. Holding both ends of the potato with paper towels to protect your hands, gently but firmly squeeze the potato ends and sides to fluff the interior, pushing the flesh slightly upward and outward.
- Add Toppings and Serve: Top the warm, fluffy baked potatoes with your favorite toppings such as butter, sour cream, cheese, bacon, or vegetables. Serve immediately and enjoy!
Notes
- Using a wire rack allows heat circulation for crisper skins.
- Soaking potatoes in salted warm water helps season the skin and improves texture.
- The internal temperature of 205°F ensures the potato is fully cooked and fluffy inside.
- Be careful when squeezing hot potatoes; use paper towels to avoid burns.
- Customize toppings based on preference or dietary needs.
- Russet potatoes are ideal due to their starchy texture and skin thickness.
