🥔 Perfect Oven Baked Potato
🧂 Ingredients
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1 large russet potato (best choice)
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1 tsp olive oil
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½ tsp coarse salt
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Optional: black pepper
🔥 Classic Oven Method (Best Texture)
1️⃣ Preheat
Preheat oven to 425°F (220°C).
2️⃣ Prep the Potato
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Scrub clean and dry completely.
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Pierce 5–6 times with a fork.
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Rub with olive oil.
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Sprinkle generously with coarse salt.
3️⃣ Bake
Place directly on oven rack (for crispy skin)
or on a rack over a baking sheet.
Bake:
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45–60 minutes (depending on size)
It’s done when:
✔ Skin is crisp
✔ Inside is soft when squeezed
✔ Internal temp around 205°F (96°C)
4️⃣ Steam Finish (Secret Trick)
Remove from oven.
Slice open immediately.
Fluff with fork to release steam.
Add butter right away — it melts perfectly.
🥔 Air Fryer Method
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400°F (200°C)
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35–45 minutes
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Flip halfway
Crispier skin, slightly faster.
🍽 Topping Ideas
Classic:
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Butter
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Sour cream
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Chives
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Shredded cheddar
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Bacon bits
Loaded:
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Chili + cheese
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Broccoli + cheddar
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Pulled pork
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Taco meat
Healthy-ish:
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Greek yogurt
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Cottage cheese
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Salsa
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Avocado
❓ Q&A – Potato Perfection Guide
❓ Why isn’t my skin crispy?
✔ Didn’t dry potato fully
✔ Wrapped in foil (foil steams it)
❓ Should I use foil?
Only if you want soft skin.
For crispy skin → no foil.
❓ Why is the inside gummy?
Oven temp too low OR underbaked.
❓ Best potato type?
🥇 Russet (fluffiest)
Yukon Gold = creamier but less fluffy
❓ Can I bake ahead?
Yes.
Reheat at 350°F for 15–20 minutes.
❓ How do restaurants get them so fluffy?
They:
✔ Use high heat
✔ Don’t wrap in foil
✔ Let steam escape immediately