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Baked potatoes with crisp skins split open with butter, sour cream and chives

Fluffy Baked Potatoes

Russet potatoes rubbed with oil and salt and baked without foil until the skins are crisp and the centers are fluffy.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes 8–10 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon coarse salt
  • Butter, sour cream and toppings for serving

Method
 

  1. Preheat the oven to 425°F.
  2. Scrub the potatoes and dry them well. Prick each one 6–8 times with a fork.
  3. Rub the potatoes all over with the olive oil and sprinkle with the salt.
  4. Place them directly on the oven rack, with a sheet pan on the rack below to catch drips.
  5. Bake for 50–60 minutes, until the skins are crisp and a fork slides easily into the center.
  6. Slice each potato open right away, fluff the inside with a fork and add your toppings.

Notes

  • Choose potatoes that are about the same size so they finish together.
  • Very large potatoes can take up to 75 minutes.
  • Cutting the potato open as soon as it’s done lets the steam out and keeps the inside fluffy.
  • Short on time? Microwave the pricked potatoes for 5 minutes, then oil, salt and bake for 20–25 minutes.