Preheat the oven:
Preheat your oven to 425°F (220°C). This high heat is key to getting that crispy skin.
Prepare the potatoes:
Scrub the potatoes well under cold water to remove any dirt, then dry them thoroughly with a kitchen towel. The drier they are, the crisper the skin will be.
Prick each potato a few times with a fork. This allows steam to escape while baking, preventing them from bursting.
Coat with oil and seasoning:
Rub the potatoes with olive oil or melted butter—this step is crucial for that crispy, golden skin. Make sure the potatoes are evenly coated.
Sprinkle with kosher salt and freshly ground black pepper. You can also add any seasonings you like at this stage, such as garlic powder, onion powder, or paprika for extra flavor.
Bake the potatoes:
Place the potatoes directly on the middle rack of your oven, not on a baking sheet. This allows the heat to circulate around the potatoes, crisping up the skin.
Bake for 45-60 minutes, depending on the size of the potatoes. The potatoes are done when the skin is crispy, and a fork easily slides into the flesh of the potato. If you want an extra-crispy exterior, bake for closer to 60 minutes.
Optional final crisping step:
For an extra-crispy finish, after baking, switch the oven to broil and broil the potatoes for 2-3 minutes. Keep an eye on them to make sure they don’t burn!
Serve and enjoy:
Once the potatoes are done, remove them from the oven and let them cool for a couple of minutes. Slice them open and fluff the insides with a fork. Add your favorite toppings—classic butter, sour cream, cheese, chives, or even crispy bacon bits!
Dry the skin: After washing the potatoes, make sure they’re really dry before rubbing them with oil. Moisture will prevent the skin from becoming crispy.
Use a fork or knife to poke holes: This helps the steam escape, which means a fluffier interior and less chance of the skin getting soggy.
Use high-starch potatoes: Russets are the best for baking. They have the perfect texture for that fluffy interior and crispy skin.
Don’t wrap in foil: While foil might seem like a good idea to keep them soft, it traps moisture and makes the skin soggy. We’re going for crispy, so skip the foil!
Classic loaded baked potato: Top with sour cream, shredded cheddar, bacon bits, and chives.
Stuffed baked potato: After baking, scoop out the flesh, mix it with cheese, bacon, sour cream, and then return it to the skin for a loaded stuffed version.
Breakfast baked potato: Top with a fried egg, some sautéed spinach, and a sprinkle of cheese for a hearty breakfast option.
These crispy baked potatoes will definitely become a favorite in your household. They’re simple, satisfying, and a great side to almost any meal. Let me know how they turn out!
