Classic Crispy-Skinned Baked Potato
By @chef1
A perfectly baked Russet potato with a delightfully crispy skin and a fluffy, tender interior, ideal for customizing with your favorite toppings.
Recipe Rating
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Ingredients
- ●1 large Russet potato
- ●1 tsp olive oil
- ●1/2 tsp sea salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Scrub the potato clean under cold water and pat it completely dry with a paper towel. This step is crucial for achieving crispy skin.
- 3Pierce the potato all over with a fork about 6-8 times.
- 4Rub the potato with olive oil, then sprinkle generously with sea salt and freshly ground black pepper.
- 5Place the seasoned potato directly on the middle rack of the preheated oven. For easy cleanup, you can place a baking sheet on the rack below to catch any potential drips.
- 6Bake for 50-60 minutes, or until the skin is crispy and the interior is fork-tender. To check for doneness, gently squeeze the potato; it should yield easily.
- 7Carefully remove the potato from the oven. Slice it lengthwise down the middle, being careful not to cut all the way through.
- 8Fluff the interior with a fork. Serve immediately with your favorite toppings such as butter, sour cream, chives, or cheese.
Recipe details
- Category
- Side dish
- Preparation
- 17 minutes
- Cooking
- 55 minutes
Estimated total: 77 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Preheat oven to 400°F: 15 min planning allowance (oven_preheat)
- Scrub and dry potato: 5 min planning allowance (simple_prep)
- Pierce potato with fork: 2 min planning allowance (transfer)
- Rub with oil and season: 3 min planning allowance (mix)
- Place potato in preheated oven: 2 min planning allowance (transfer)
- Remove and slice potato: 3 min planning allowance (mix)
- Fluff potato and serve: 2 min planning allowance (garnish)
- Oven preheating overlaps the independent potato preparation; 15-minute planning allowance.
- Two-minute handling allowance for piercing; not a measured duration.
- Use the midpoint of the stated 50–60-minute range; actual doneness controls.
- Three-minute handling allowance for removing and slicing, grouped as one operation.
- Optional toppings are not included in the nutrition estimate.
baked potato · Russet potato · crispy skin
Estimated nutrition per serving
333 calories · 8 g protein · 67 g carbohydrate · 4.8 g fat · 4.9 g fiber
Source and basis: USDA FDC 170027, 171413, 170931, 2450448; per potato, before optional toppings. Standard large raw Russet 369 g, olive oil 4.5 g, ground pepper 0.575 g; all stated oil included. Sea salt contributes documented zero calories/macronutrients; sodium omitted because salt weight is unspecified. Ingredient-based estimate; actual size and cooking losses vary.
Recipe Context
This recipe was created with the following context in mind: