Crispy-skinned baked potatoes with fluffy insides — easy side for grill nights.
Cuisine: American · Dish Type: Side Dish · Prep: 10 min · Cook: 60 min · Servings: 4 potatoes · Rating: ⭐⭐⭐⭐⭐
Ingredients
- 4 russet potatoes (or Yukon Gold)
- 1–2 tbsp vegetable oil (high smoke point)
- 2 tsp kosher salt (plus more to finish)
- Black pepper (optional)
- Toppings (optional): butter, sour cream, shredded cheddar, chives, bacon bits
Instructions
- Preheat: oven to 425°F.
- Prep potatoes: scrub, dry well, then poke each potato 6–8 times with a fork.
- Oil + salt: rub each potato with 1–2 tsp vegetable oil and sprinkle all over with kosher salt.
- Bake (direct on rack): place potatoes directly on the oven rack with a foil-lined sheet pan on the rack below to catch drips.
- Bake 50–70 minutes (size-dependent) until a knife slides in easily.
- Crisp skins (optional): for extra crisp, bake 5–10 minutes more.
- Serve: slice open, fluff insides with a fork, add toppings.
Tips
- Dry skins = crisp skins. Don't skip drying after washing.
- Baking directly on the rack keeps bottoms from getting soggy.
- If you want them faster, microwave 5 minutes first, then finish in the oven 25–35 minutes (skins slightly less crisp).