🧂 Ingredients
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4 medium russet potatoes (best for baking)
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1–2 tbsp olive oil
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Coarse salt (like kosher or sea salt)
Optional toppings:
Butter, sour cream, shredded cheese, chives, bacon bits, steamed broccoli, or whatever you like!
🔥 Instructions (Oven Method)
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Preheat the oven to 425°F (220°C).
A hot oven ensures crispy skins. -
Prep the potatoes:
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Scrub the potatoes well and pat them dry.
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Rub each one with olive oil and sprinkle with coarse salt.
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Pierce each potato 3–4 times with a fork (to let steam escape).
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Bake:
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Place directly on the oven rack (you can put foil on the rack below to catch drips).
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Bake for 45–60 minutes, depending on size.
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They’re done when the skins are crisp and a fork slides easily into the center.
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Serve:
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Slice each potato open lengthwise, fluff the inside with a fork, and add your favorite toppings.
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⏲️ Quick Variations
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Microwave shortcut: Microwave each potato for 5–6 minutes, then transfer to a 425°F oven for 15–20 minutes to crisp the skin.
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Air fryer: 400°F (200°C) for about 35–40 minutes, turning halfway through.
🧀 Topping Ideas
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Classic: Butter, sour cream, salt, pepper, chives
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Loaded: Cheddar cheese, bacon, sour cream, green onions
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Healthy: Greek yogurt, steamed broccoli, a sprinkle of parmesan
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Tex-Mex: Salsa, black beans, avocado, jalapeños
Would you like me to give you a stuffed baked potato version (like broccoli cheddar or chicken bacon ranch)?
