Unlike all those viral internet teasers, a good baked potato makes no false promises. It is honest, delicious, and one of the most satisfying comfort foods on the planet.
How to Make the Ultimate Baked Potato
If you want a potato with a wonderfully crisp, salted skin and a fluffy, steam-filled interior that puts restaurant sides to shame, skip the foil and follow this classic culinary technique:
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Choose the Right Potato: Go with Russet (or Idaho) potatoes. Their high starch content and thick skins make them the absolute gold standard for baking because they fluff up beautifully.
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Scrub and Dry Thoroughly: Wash the potatoes well and dry them completely with a paper towel. (Wet skin creates steam, which makes the skin soggy instead of crispy!)
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Oil and Salt the Skin: Rub the outside of each potato all over with a little olive oil or melted butter, then sprinkle generously with coarse kosher salt.
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Poke Vent Holes: Pierce the potato a few times with a fork so steam can escape safely while it bakes.
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Bake Naked (No Foil!): Place them directly on the oven rack (or on a wire rack set inside a baking sheet to catch any drips) at 400°F (200°C) for about 45 to 60 minutes, depending on size. Wrapping them in foil traps moisture and basically steams the potato, ruining that crispy skin.
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The Test: They’re done when a fork slides easily into the very center. Give them a sharp whack with your hand or knife to pop them open, fluff the inside with a fork, and load up your favorite toppings!
Are you baking up some potatoes for dinner tonight, or is this the ultimate palate cleanser after our deep dive into internet clickbait?
