Perfect Crispy Baked Potato
Ingredients (per potato)
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1 large russet potato (key for fluffy texture)
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1–2 tsp olive oil or neutral oil
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Kosher salt (don’t be shy)
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Freshly ground black pepper
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1–2 tbsp butter (cold butter works best)
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Green onions or chives, finely chopped
Step-by-Step Instructions
1. Prep the Potato
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Scrub the potato thoroughly under running water.
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Dry it completely — moisture kills crispiness.
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Use a fork to poke 6–8 holes all around (prevents bursting).
2. Oil & Salt the Skin
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Rub the potato all over with olive oil.
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Sprinkle generously with kosher salt — this is what gives that deep, flavorful, crispy skin.
👉 Optional upgrade: add a tiny pinch of garlic powder to the salt.
3. Bake (No Foil!)
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Preheat oven to 425°F / 220°C.
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Place the potato directly on the oven rack
(or on a rack over a baking sheet to catch drips). -
Bake for 50–60 minutes, flipping once halfway.
✔️ It’s done when:
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Skin feels crisp
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A knife slides in with zero resistance
4. Steam the Inside (Secret Fluffiness Trick)
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Remove from oven.
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Immediately cut a deep slit lengthwise.
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Squeeze the ends inward gently to open it up — steam escapes and fluffs the interior.
5. Season & Finish
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Add butter straight into the hot center.
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Sprinkle with salt and black pepper.
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Top with chopped green onions or chives.
Let the butter melt before digging in. That moment? Elite 🧈✨
Pro Tips (Worth It)
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Extra crispy skin: Bake directly on rack the entire time.
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Ultra fluffy inside: After slicing, lightly mash the interior with a fork before adding butter.
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Restaurant-style flavor: Brush with oil + salt again during the last 10 minutes.
Optional Add-Ons
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Sour cream
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Cheddar cheese
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Bacon bits
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Garlic butter
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Cracked pepper + flaky salt finish
