I know this recipe may seem a little.. well.. basic, but it’s a good one to know! Every time I make baked potatoes I do it this way. You will get a perfect baked potato every time. You know how sometimes when you make homemade baked potatoes they end up kind of gummy and they aren’t soft and fluffy on the inside? If you bake potatoes this way, you will never have that problem again. It’s time to throw away the tin foil people! Be sure to add a little more time if you are making a lot of potatoes – you will want to increase the time by 10 minutes for every few additional potatoes.
- 1 large russet potato
- Oil (vegetable or canola oil)
- Kosher salt
- Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with cold water. Dry well, then using a fork poke 8 to 12 deep holes all over the potato. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on the rack in the middle of oven. Place a baking sheet on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the potato open by pushing the ends towards one another. The potato will be hot and steamy so be careful!
- NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.