Description
Learn how to make the perfect baked potato with a crispy skin and fluffy interior. This easy recipe is ideal for a comforting side dish or a simple dinner, offering a fail-proof method for a classic favorite.
Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Scrub the potatoes thoroughly under running water and pat them dry with a towel.
- Pierce each potato several times with a fork.
- Rub each potato with olive oil, then sprinkle with salt, pepper, and garlic powder.
- Place the potatoes directly on the prepared baking sheet.
- Bake for 60 minutes, turning once halfway through, until the skins are crisp and the insides are tender.
- Remove from the oven. Slice each potato open, fluff the insides with a fork, and top with butter, sour cream, and chives.
- Serve immediately.
Notes
- Russet potatoes or similarly starchy ones are best for a fluffy inside.
- Oiling the skin makes it crispier.
- To check for doneness, squeeze the potato; it should feel soft with a crunchy skin, or a knife should slide in easily.
- Baked potatoes can be prepped ahead, cooled, and reheated in the oven to regain crispiness.
- Foil baking can result in soggy skin.
- Microwaving can speed up cooking but may affect skin crispiness.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg