Perfect baked potato with crispy skin and a soft, fluffy interior.
- 4 medium russet potatoes
- olive oil
- coarse salt
- butter and sour cream for serving
Scrub the potatoes clean and let dry completely.
Preheat oven to 450°
Drizzle the potatoes with olive oil and sprinkle with coarse salt.
Use a fork to poke several holes in the potato, about ⅛" deep.
Place the potatoes directly on the rack in the preheated oven.
Bake for 30 minutes, flip and bake an additional 30 minutes until they are soft when gently squeezed.
Serve warm topped with butter, sour cream, and any additional toppings you prefer.