Hands down, this is the best ever baked potato recipe!

Ingredients:

• 4 large russet potatoes, scrubbed and dried
• 2 tablespoons olive oil
• Sea salt, to taste

Optional Toppings:

• Butter
• Sour cream
• Shredded cheese (cheddar, mozzarella, etc.)
• Chopped chives or green onions
• Crispy bacon bits
• Steamed broccoli
• Chili
• Hot sauce or ranch dressing

 Step-by-Step Preparation

 Step 1: Select and Prep Your Potatoes

1. Choose large russet (Idaho) potatoes, ideally around 8 oz (225 g) each. These have thick skins and starchy interiors — perfect for baking.
2. Scrub each potato well under cold water using a brush or your hands to remove dirt. Dry them completely with a clean towel or paper towels.

Dry skins help the oil stick and crisp up in the oven.

 Step 2: Preheat the Oven

1. Set your oven to 425°F (220°C).
2. Position your oven rack in the center, and optionally place a baking sheet or foil on the rack below to catch any drippings.

 Step 3: Poke and Oil the Potatoes

1. Pierce each potato 5–6 times all over with a fork.
   • This allows steam to escape during baking and prevents bursting.
2. Rub each potato evenly with olive oil using your hands or a pastry brush.
   • This step is key for crispy, golden skins.
3. Sprinkle sea salt generously over the entire surface of each potato.
   • The salt helps draw out moisture and adds flavor to the skin.

You can also add garlic powder, black pepper, or paprika for a little extra flavor.

 Step 4: Bake the Potatoes

1. Place the prepared potatoes directly on the middle oven rack (not on a baking tray). This allows heat to circulate all around the potato, crisping the skin evenly.
2. Bake for 45–60 minutes depending on the size of your potatoes.
   • At 45 minutes, begin checking doneness by piercing with a fork or skewer — it should glide in easily with no resistance.
   • The skins should feel crisp and slightly wrinkled.

For extra-large potatoes (10 oz+), bake up to 70 minutes.

 Step 5: Rest and Slice

1. Remove the potatoes from the oven using tongs or an oven mitt.
2. Let them rest for 5–10 minutes on a cooling rack or plate. This allows the insides to finish steaming and firms up the skin a little.
3. Use a sharp knife to cut a lengthwise slit on top of each potato.
4. Gently press the ends inward with your hands or a towel — this will open the potato like a clamshell.
5. Use a fork to fluff the insides, breaking them up slightly and making space for toppings.

 Step 6: Add Your Favorite Toppings

Here are some classic combinations you can try:

• Classic Style: Butter + sour cream + chives
• Loaded Baked Potato: Cheddar + bacon bits + sour cream + scallions
• Vegetarian: Steamed broccoli + cheese sauce
• Chili Potato: Ground beef chili + shredded cheese + jalapeños
• Tex-Mex: Salsa + guacamole + cheddar + green onions
• Breakfast Potato: Scrambled egg + bacon + cheese

Serve hot and enjoy that crispy-skin-meets-fluffy-center texture in every bite!

 Extra Tips

• Use a wire rack on a baking tray if you don’t want to bake directly on the oven rack.
• Avoid wrapping in foil if you want a crisp skin. Foil traps steam and makes the skin soft.
• Make ahead: Store cooled baked potatoes in foil in the fridge. Reheat at 350°F for 15–20 minutes uncovered.

Enjoy!