Oven Baked Potato
How to make the perfect baked potato with a crispy, salted skin and soft, fluffy center. It’s a simple, classic side dish for any meal.
Servings: 4
Ingredients
- 4 medium russet potatoes
- Olive oil
- Coarse kosher salt
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Rinse and scrub sweet potatoes. Use a fork to poke holes in each potato. I like to do 4-8 holes, depending on how big the potato is.
- Rub a little bit of oil on each potato and sprinkle with sea salt. Place potatoes on prepared baking sheet and place in the oven.
- Bake for 50-60 minutes depending on how big your potatoes are. Flip the potatoes over about halfway through cooking. You’ll know they’re done when a knife easily slides through the flesh and the skin is crispy.
- Once cooked through, remove from the oven, cut open and top with your favorite toppings.
Notes
- Storage: Once your baked potatoes have cooled completely, wrap them individually in aluminum foil or place them in an airtight container. Store in the fridge for up to 3-4 days.
Nutrition
Serving: 1 | Calories: 185kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 640mg | Potassium: 819mg | Fiber: 3g | Sugar: 1g