Q1: What is the absolute best kind of potato to use for a classic baked potato?

The number one, undisputed champion is the Russet potato . Russets are a high-starch, low-moisture potato, which is the scientific reason that they bake up to have that signature, light, dry, and fluffy interior that is perfect for absorbing butter and other delicious toppings.

Q2: Why do I have to poke holes in my potato before I bake it?

This is a very important safety step ! A potato has a high water content. As it bakes in the hot oven, that water turns into steam. Poking a few holes in the skin allows that steam to escape safely. If the steam has no way to vent, the pressure can build up and can, in rare cases, cause the potato to explode in your oven.

Q3: Can I make baked potatoes ahead of time?

Yes, baked potatoes are a fantastic make-ahead side dish, especially for a party. You can bake them completely, let them cool, and then store them in the refrigerator. When you are ready to serve, you can simply reheat them in a hot oven or an air fryer to re-crisp the skin.

Q4: How do I get that perfect, fluffy, "fluffed up" interior?

As soon as the potato is cool enough to handle, use a sharp knife to slice it open lengthwise. Then, use a fork to gently scrape and fluff the interior flesh, from the inside out. This separates all the cooked starches and creates that beautiful, light, and steaming texture.

Q5: What is the best way to get a super crispy skin?

There are three main secrets! First, be sure to pat your potato completely dry . Second, rub it generously with oil . Third, bake it in a very hot oven , preferably directly on the oven rack. And remember, never wrap it in foil !

Perfect Baked Potato (Crispy Skin & Fluffy Interior!)

The Best Perfect Baked Potato (Crispy Skin & Fluffy Interior!)

A simple and classic recipe for a perfect baked potato with a fluffy, tender inside and a flavorful, crispy skin. The method involves pricking medium russet potatoes with a fork, rubbing them with olive oil, and sprinkling them liberally with sea salt. They are then baked at a high temperature for about an hour until they are cooked through. The finished potatoes can be sliced open, fluffed with a fork, and served with any desired toppings.

Author: Grace

Ingredients

4 medium russet potatoes
Extra-virgin olive oil, for rubbing
Sea salt, for sprinkling
Desired toppings (e.g., butter, sour cream, chives, cheese, bacon)

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Wash and scrub the potatoes. Use a fork to poke a few holes into each potato to allow steam to escape.
Place the potatoes on the baking sheet, rub them all over with olive oil, and sprinkle liberally with sea salt.
Bake for 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
Slice open each potato, fluff the insides with a fork, and serve hot with your desired toppings.

Notes

Poking holes in the potatoes before baking is a crucial step that allows steam to escape and prevents them from bursting in the oven.
Rubbing the potatoes with olive oil and salt is the key to achieving a delicious and crispy skin.
Baking directly on the oven rack instead of a baking sheet can result in an even crispier skin.

Find it online: https://www.eatswithsoul.com/perfect-baked-potato/