Classic Baked Potatoes
Fluffy baked potatoes with crisp skins, perfect for loading with your favorite toppings. A timeless side dish.
Ingredients
- 4 russet potatoes, scrubbed clean
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 1/8 tsp black pepper, freshly ground
- 2 tbsp butter, at room temperature
- 1/2 cup sour cream
- 2 tbsp fresh chives, finely chopped
Instructions
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1
Position an oven rack in the center of the oven and preheat to 425°F (220°C).
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2
Thoroughly wash and scrub 4 scrubbed clean russet potatoes under cold running water to remove any dirt. Pat completely dry with paper towels.
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3
Using a fork, pierce each potato 8-10 times all over. This allows steam to escape during baking and prevents the potatoes from bursting.
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4
Place the potatoes in a large bowl and drizzle with 1 tbsp olive oil. Use your hands to rub the oil all over the potatoes, ensuring they are evenly coated. Sprinkle with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper, turning to coat all sides.
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5
Place the potatoes directly on the center oven rack. For easy cleanup, you can place a sheet of aluminum foil on the rack below to catch any drippings.
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6
Bake for 50-60 minutes, or until the skin is crisp and the potatoes can be easily pierced with a fork or knife with no resistance. The internal temperature should reach about 210°F (99°C) for the fluffiest texture.
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7
Remove the potatoes from the oven and let them rest for 5 minutes. They will be extremely hot inside.
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8
To serve, cut a slit lengthwise across the top of each potato. Gently squeeze the ends towards the center to open up the potato and create a fluffy interior.
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9
Top each potato with a pat of 2 tbsp at room temperature butter, which will melt into the hot potato. Serve with 1/2 cup sour cream and sprinkle with 2 tbsp finely chopped fresh chives.
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10
Optional: For extra crispy skins, brush the potatoes with olive oil halfway through baking.