Baked Potato

Here’s a step-by-step recipe for making the perfect baked potato, with options for both crispy skin and fluffy interior—the classic steakhouse style.

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🥔 Classic Baked Potato Recipe

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📋 Ingredients:

• 4 large russet potatoes (ideal for baking due to their starchy texture)

• 1–2 tbsp olive oil or melted butter (optional for crispy skin)

• Salt (coarse kosher salt is best)

• Optional toppings:

  • Butter

  • Sour cream

  • Shredded cheddar cheese

  • Bacon bits

  • Chives or green onions

  • Black pepper

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🛠 Equipment:

• Oven

• Baking sheet or wire rack

• Fork

• Brush or paper towel

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🔪 Step-by-Step Instructions:

Step 1: Choose the Right Potato

• Use russet potatoes (also called Idaho potatoes). Their high starch content and thick skin make them perfect for baking.

Step 2: Clean the Potatoes

• Rinse potatoes under cold water.

• Scrub with a brush to remove all dirt.

• Pat dry thoroughly with a towel.

Step 3: Preheat the Oven

• Preheat your oven to 425°F (220°C).

  • For extra-crispy skin, preheat a baking sheet inside the oven or use a wire rack.

Step 4: Prick the Potatoes

• Use a fork to poke holes all around each potato (4–6 times).

  • This allows steam to escape during baking and prevents bursting.

Step 5: Oil and Season the Skin (optional but recommended)

• Rub each potato with olive oil or melted butter.

• Sprinkle coarse salt all over the skins.

  • This step enhances the crispiness and flavor of the skin.

Step 6: Bake

• Place potatoes directly on the oven rack or on a wire rack over a baking sheet.

  • If using a baking sheet, lining with foil helps catch any drips.

• Bake for 45 to 60 minutes, depending on size.

  • Flip once halfway through for even cooking.

✅ Doneness Test:

• Skin should be crispy.

• A fork or skewer should slide in easily without resistance.

Step 7: Serve

• Remove from oven.

• Let rest for 5 minutes.

• Cut a slit across the top, then squeeze the ends gently to fluff up the inside.

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🧀 Popular Topping Ideas:

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🕒 Storage & Reheating:

• Storage: Refrigerate leftovers in foil or airtight container for up to 4 days.

• Reheating: Bake at 350°F (175°C) for 15–20 mins or microwave for 2–3 mins.