Keep It Simple: All you need is a potato—no oil, butter, or fancy gadgets. Just one humble spud can create magic.
Pick the Right Potato: Russet potatoes work best. Their starchy texture is perfect for achieving that crispy outside and fluffy inside.
Score for Success: Lightly pierce or score the skin with a fork. This allows steam to escape and promotes even crisping.
No Oil Needed: The secret lies in dry baking. Skip the oil; it’s not needed for crispness—dry heat is the hero.
High Heat Is Key: Bake at 425°F (220°C) on a wire rack or directly on the oven grates. This allows air to circulate and crisp the skin evenly.
Time Matters: Bake for 45-60 minutes depending on the size. You’ll know it’s done when the skin is crackly and sounds hollow when tapped.
Let It Rest: Rest the baked potato for 5 minutes out of the oven. This helps maintain that crunchy texture.
Flavor Your Way: Once baked, crack it open and add your favorite toppings—salt, herbs, cheese, or enjoy it plain!