Perfect Oven-Baked Potatoes (Fluffy Inside, Crispy Skin)
🥔 Best Potatoes to Use
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Russet potatoes (Idaho-style)
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High starch = fluffy interior
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Thick skin = great texture
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Use medium to large, similar size so they cook evenly.
🧾 Ingredients (Per Potato)
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1 russet potato
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1–2 tsp olive oil (optional but recommended)
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½ tsp kosher salt
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Fresh cracked black pepper (optional)
Optional Toppings (Classic)
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Butter
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Sour cream
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Shredded cheddar or Colby Jack
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Chives or green onions
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Bacon bits
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Salt & pepper
🔪 Prep Steps (Important)
1. Wash & Dry
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Scrub potatoes under running water
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Dry completely (dry skin = better texture)
2. Poke Holes
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Use a fork to poke 4–6 holes around each potato
👉 prevents steam buildup and exploding potatoes
3. Oil & Salt
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Rub each potato with olive oil
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Sprinkle generously with salt (this flavors the skin)
🔥 Oven Method (Foil Version – Like the Photo)
Temperature
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425°F (220°C)
Wrap
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Wrap each potato loosely in aluminum foil
(don’t choke it tight—leave room for steam)
Bake
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Place directly on oven rack or on a tray
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Bake 50–60 minutes, depending on size
How to Know They’re Done
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Knife slides in easily
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Potato feels soft when squeezed (use a towel!)
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Internal temp ~205–210°F (optional nerd check)
✂️ Finishing Touch (That Signature Split)
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Remove foil carefully (hot steam!)
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Cut a long slit down the center
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Gently squeeze ends inward
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Fluff inside with a fork
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Add butter immediately so it melts into the potato
🔥 Optional: Crispy Skin Upgrade
After baking:
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Unwrap potatoes
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Return to oven 10 minutes uncovered
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Skin dries slightly and crisps while inside stays fluffy
⚡ Faster Methods (If You’re in a Rush)
Microwave + Oven Combo
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Microwave 6–8 minutes (flip halfway)
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Finish in oven at 425°F for 15–20 minutes
Air Fryer
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400°F for 40–45 minutes
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Flip halfway
💡 Pro Tips
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Foil = softer skin, steamy interior
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No foil = crispier skin
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Never wrap in foil for storage (food safety)
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Bigger potatoes = longer bake, always
