Perfect Baked Potatoes
Yield: 4
This is the best way to make baked potatoes with salty, crispy skin and tender, fluffy insides! Learn how to make baked potatoes in the air fryer, in the oven, on the grill, and in the microwave!
Ingredients
- 4 large Russet potatoes weighing 1 pound each
- 1½ tablespoons olive oil
- 1 tablespoons coarse kosher salt
- several coarse grinds black pepper per potato
- a tiny sprinkle of garlic powder per potato
Instructions
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper or foil for easiest clean-up (optional); set pan aside.
- Scrub potatoes well and dry them.
- Pierce each large potato 8 to 10 times with a fork.
- Place potatoes on baking sheet and rub oil all over potatoes.
- Rub salt all over potatoes. Use every last bit of the tablespoon of kosher salt for four 1-pound potatoes.
- Sprinkle the smallest bit of garlic powder over the skin of each potato. Do not overwhelm the potato with garlic flavor - aim for the slightest hint of garlic.
- Place baking sheet of potatoes in center of oven and bake for about 55 minutes. Potatoes should be tender when pierced with a fork - and the fork should slide back out easily, with no resistance. If there is any resistance at all, bake a bit longer.
- Remove potatoes from the oven. Cut a slit across the top of each potato with a sharp knife. Gently squeeze in each end of the potato towards the middle to pop open. Loosen up the fluffy white interior from the skin with a fork.
- Serve hot - with butter, sour cream, chives, and any of your favorite toppings!
Notes
from a farmgirl's dabbles
Nutrition Information:
Serving: 1 Calories: 419kcal Carbohydrates: 83g Protein: 10g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 4g Sodium: 995mg Fiber: 9g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.