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Weeknight Baked Potatoes

Baked potatoes with crisp, salted skins and fluffy centers make an easy weeknight side. Bake russet potatoes on a preheated rimmed baking sheet until a fork slides easily into the centers.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes 8 to 10 ounces each, scrubbed and dried
  • 1 tbsp olive oil
  • 1 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Set a rimmed baking sheet on the middle rack.
  3. Prick each potato all over with a fork.
  4. Rub the potatoes with the olive oil and sprinkle evenly with the kosher salt.
  5. Set the potatoes on the baking sheet and bake for 45 to 60 minutes, until a fork slides easily into the centers.
  6. Let the potatoes rest for 5 minutes before splitting and serving.

Notes

Dry the potatoes thoroughly before oiling for crisper skins. Refrigerate leftovers for up to 4 days; baked potatoes can be frozen for up to 3 months, though the texture may soften. For a dairy-free topping, use olive oil instead of butter.