Description
This Easy Baked Potato recipe yields perfectly fluffy and crispy-skinned potatoes. Featuring simple ingredients like Russet potatoes, olive oil, and sea salt, it uses a combination of microwaving and oven baking to achieve a tender inside with a deliciously crisp exterior in under an hour.
Ingredients
Scale
Potatoes
- 2 large Russet potatoes (12-14 oz each)
Seasoning
- Olive oil (to taste)
- Salt (sea salt grinder, to taste)
Instructions
- Preheat and Prep Potatoes: Preheat your oven to 400°F and position the rack in the middle. Rinse the potatoes thoroughly and scrub using your hands. Dry them off completely with a paper towel to ensure the skin crisps up well during baking.
- Microwave Potatoes: Poke several holes in each potato with a fork to allow steam to escape and prevent bursting. Place them on a microwave-safe plate and microwave on high for 5 minutes to start the cooking process and reduce baking time.
- Season Potatoes: Carefully remove the hot potatoes from the microwave. Coat each potato evenly with olive oil and generously sprinkle sea salt all over the skin for enhanced flavor and texture.
- Prepare for Baking: Place each seasoned potato directly on the oven rack to maximize air circulation, promoting crispy skin on all sides. Use tongs to safely handle the hot potatoes. Position a lined baking sheet on the rack below to catch any drippings during baking.
- Bake Until Tender: Bake the potatoes for 45 minutes to 1 hour, depending on size. For smaller potatoes, check doneness around 30 minutes by inserting a sharp knife—it should slide in easily. Alternatively, use an instant-read thermometer; potatoes are done at 210°F internal temperature.
Notes
- Microwaving before baking shortens overall cooking time while ensuring a fluffy inside.
- Poking holes in the potatoes prevents them from bursting during cooking.
- Using olive oil and salt creates a flavorful, crispy skin.
- Cooking directly on the oven rack allows even heat circulation for better texture.
- Always check doneness before removing from the oven to avoid undercooked potatoes.
