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Baked Potato Hack

This baked potato hack makes russet potatoes with crisp skins and fluffy centers using a simple oven method. Bake them directly on the center rack for 45 to 60 minutes, then split and fluff before serving.
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Prep Time 10 minutes
Cook Time 1 hour
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium; about 8 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Place a rimmed baking sheet on the rack below the center rack to catch any drips.
  3. Scrub the potatoes clean and dry them thoroughly.
  4. Prick each potato all over with a fork.
  5. Rub the potatoes with the olive oil and kosher salt.
  6. Set the potatoes directly on the center oven rack and bake for 45 to 60 minutes, until the skins are crisp and a knife slides easily into the centers.
  7. Let the potatoes rest for 5 minutes.
  8. Split them open and fluff the insides with a fork.

Notes

For the crispiest skin, dry the potatoes thoroughly before oiling. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the texture can turn mealy. For a lower-sodium option, reduce the kosher salt to taste.