Perfect Baked Potato

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There’s a reason the baked potato is a timeless classic: it’s humble, versatile, and deeply satisfying—a blank canvas for butter, cheese, sour cream, chives… or even chili, broccoli, or smoked salmon. But for all its simplicity, most baked potatoes miss the mark: soggy skin, undercooked centers, or bland, dense flesh.

The good news? The perfect baked potato is easier than you think—with just one key trick and 45 minutes of hands-off time. No fancy tools. No boiling first. Just crispy, golden skin giving way to a cloud-like, steamy interior that melts with every forkful.

Let’s master this pantry-staple side dish—so perfect, it could be the star of the meal.

Why This Method Wins Every Time

Crispy skin (not leathery or soggy)

Fluffy, tender interior (no hard center!)

Only 2 ingredients: potatoes + salt

Hands-off cooking—ideal for busy cooks

Naturally gluten-free, vegan, and nut-free

Ingredients You’ll Need

4 medium russet potatoes (about 8–10 oz each)

1–2 tbsp kosher salt (for skin)

Olive oil or melted butter (optional, for extra crispness)

Toppings of choice: butter, sour cream, cheddar, chives, bacon, etc.

Potato tip: Russets are essential—their low moisture and high starch create the fluffiest interior. Avoid waxy potatoes (like red or Yukon Gold) for baking.

Step-by-Step Instructions

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