Perfect fluffy baked potatoes with a salted crispy skin. Tested countless times, this is the best way to bake potatoes in the oven!
Prep Time5 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr35 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: baked russet potatoes, how to bake potatoes in the oven
Servings: 3servings
Calories: 251kcal
Author: Nikki Gladd
Ingredients
3Russet potatoes, uniform sizes
2tablespoonsextra virgin olive oil
Sea salt, to taste
Instructions
Wash, scrub and dry potatoes. Using a fork, prick holes all around the potatoes.
With a pastry brush, brush outside of potatoes with a thin layer of oil. Sprinkle all sides evenly with sea salt, to desired taste.
Place a large sheet of foil directly on oven rack in center position of oven. Line potatoes evenly on top of foil.
(DO NOT PREHEAT OVEN). Turn on oven to 425°F and bake the potatoes according to the size of the potatoes: For potatoes 2 to 3 inches in diameter, bake 45 minutes. For potatoes up to 4 inches in diameter, bake 1 hour.Larger than 4 inches in diameter, bake 1 hour 15 minutes.
When the baking time is up, turn off the oven (DO NOT OPEN OVEN DOOR) and let potatoes stay in oven for at least 30 more minutes up to 1 hour.
When ready to serve, slice an ‘X” in the middle of the potato and with oven mitts on, squeeze the ends together to open up the potato and fluff. Serve with desired toppings.
Notes
For best results, select potatoes that are uniform in size.
You can make more potatoes (up to 8 potatoes) without changing the baking time.
Nutrition information is an estimate only and will vary based on the size of the potatoes and ingredients used.