Baked Potato Recipe

Preheat oven

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

Wash and dry

Scrub the russet potatoes under cold running water with a stiff brush to remove dirt. Pat each potato dry thoroughly with a clean kitchen towel or paper towels — moisture prevents crisping.

Prick potatoes

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

Place the dried potatoes in a large bowl or on a baking sheet. Drizzle the 2 tablespoons of olive oil over the potatoes and rub each potato so oil evenly coats the skin. Sprinkle the 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper over the potatoes, rubbing so seasoning adheres to the oiled skins.

Arrange the potatoes on a rimmed baking sheet spaced at least 1 inch apart. For easier cleanup and crisper bottoms, line the sheet with parchment or a light coating of oil, but direct contact on a hot sheet works well.

Bake in the preheated 425°F (220°C) oven until skins are crisp and a fork or skewer slides into the center with little resistance. For medium russets this typically requires 50–60 minutes. Rotate the pan once halfway through baking for even browning.

To check doneness, squeeze gently (with oven mitts) the potato — it should feel soft inside. Alternatively, insert a skewer; it should meet little resistance. If not done, continue baking and check every 5–10 minutes.

Remove the baking sheet from the oven. Using tongs or a fork, transfer potatoes to a cutting board. Make a lengthwise slit across the top of each potato, then press the ends toward each other to open the potato and create a fluffy interior.

Season the interior lightly with a pinch of the optional 1/4 teaspoon salt and a grind of the optional 1/8 teaspoon black pepper if desired.

Top each potato with 1 tablespoon unsalted butter (total 4 tablespoons for 4 potatoes), a spoonful of sour cream, 1–2 tablespoons shredded cheddar, a sprinkle of crumbled bacon and chopped scallions or chives as desired. Serve immediately while hot.

Leftovers: store cooled baked potatoes wrapped tightly in foil or in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes or until warmed through; avoid microwaving if you want to preserve crisp skin.