Baked Potato Recipe

Preheat oven

Position a rack in the middle of the oven and preheat to 425°F (220°C).

Scrub the potatoes under running water to remove dirt. Pat dry thoroughly with a kitchen towel — dry skin crisps better in the oven.

Using a fork, prick each potato all over (6–8 times) to allow steam to escape while baking.

Rub each potato all over with olive oil so the skin is lightly coated. This promotes crispness.

Sprinkle kosher salt and freshly ground black pepper evenly over each potato, rubbing the salt into the skin.

Place the potatoes directly on the oven rack (this allows heat to circulate and yields crisp skins). Put a rimmed baking sheet on the rack below to catch any drips.

Bake for 45–60 minutes, depending on size. Test for doneness by inserting a paring knife or fork into the center — it should glide in easily and the skin should feel crisp. Medium potatoes typically take about 50 minutes.

Remove potatoes from the oven. Make a lengthwise slit across the top of each potato and gently squeeze the ends to open it up slightly.

Place 1 tablespoon of butter into each hot potato so it melts into the flesh. Fluff the interior with a fork to create a light, fluffy texture.

Top with sour cream, shredded cheddar, crumbled bacon and chives as desired. Serve immediately.

Leftovers: store cooled baked potatoes in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven until warmed through to preserve crisp skin.