Baked potatoes are a timeless comfort food loved for their crispy golden skin and soft, fluffy interior. This classic recipe is simple yet satisfying, perfect as a main dish, a hearty side, or even a snack. Whether you top them with butter, cheese, sour cream, or herbs, baked potatoes never fail to deliver warmth and flavor. This recipe ensures perfectly baked potatoes every time with minimal ingredients and maximum taste.
Ingredients
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4 large russet potatoes (scrubbed clean and dried)
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2 tablespoons olive oil or melted butter
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1 teaspoon sea salt
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½ teaspoon black pepper
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Optional toppings: sour cream, cheddar cheese, chives, butter, or bacon bits
Instructions
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Preheat your oven to 425°F (220°C). Line a baking tray with foil or parchment paper for easy cleanup.
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Wash and scrub the potatoes thoroughly to remove dirt. Dry them completely with a towel. Pierce each potato several times with a fork to allow steam to escape during baking.
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Rub each potato with olive oil or melted butter until evenly coated. Sprinkle salt and pepper all over for seasoning. Place the potatoes directly on the oven rack or on the prepared baking tray. Bake for about 45–60 minutes, depending on the size of the potatoes, until the skin is crisp and a fork easily pierces through the center.
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Once done, remove from the oven and let them cool for a few minutes. Slice them open lengthwise and gently fluff the insides with a fork. Add your favorite toppings like butter, cheese, sour cream, or herbs, and serve hot.
Servings
Serves 4 people
Nutritional Info (per serving, approx.)
Calories: 220
Carbohydrates: 45g
Protein: 5g
Fat: 4g
Fiber: 4g
Sodium: 300mg
Sugar: 1g
Notes
Russet potatoes are best for baking due to their starchy texture and ability to become fluffy inside. Avoid wrapping the potatoes in foil during baking; this traps moisture and prevents the skin from becoming crispy. You can easily customize this recipe with your preferred toppings for different occasions or tastes.
Tips
For extra crispy skin, sprinkle coarse salt on the outside before baking. To speed up cooking, microwave the potatoes for 5–6 minutes before transferring them to the oven. Always allow the potatoes to rest for a few minutes after baking so the inside remains soft and moist. If preparing for a crowd, bake multiple potatoes at once but avoid overcrowding to ensure even heat circulation.