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Meal Instructions

Specimen #0126·OVEN·Dead Simple

Perfect Oven Baked Potato (Crispy Skin, Fluffy Inside)

Russets rubbed with olive oil and kosher salt, baked directly on the rack at 425°F with no foil until fork-tender at 205°F internal.

Cook temp

425°F

Total time

65m

REST

Serves

PULL AT

205°F

Ingredients

4 potatoes Russet Potatoes — medium, 8-10 oz each

1 tbsp Olive Oil

1 tsp Kosher Salt — coarse, for rubbing

2 tbsp Salted Butter — for serving

to taste Black Pepper — freshly cracked

Equipment

Oven Rack

Fork

Instant-Read Thermometer

DirectionsGet to the point

1Scrub 4 russets and poke each 8 times with a fork.

2Rub with 1 tbsp olive oil and generous kosher salt.

3Bake directly on the middle rack (no foil) for 60 minutes.

4Done when internal temp hits 205°F and a fork slides in with no resistance.

Dad pro tip

The doneness marker for potatoes is not time — it is 205°F internal. A stubborn potato that reads 195°F needs another 10 minutes even if the clock says done. Trust the thermometer over the timer every single bake.

Kid adjustment

Load with shredded cheddar and sour cream, skip the pepper. Kids also love a scoop of broccoli-cheese soup in the split.

Reheat

Reheat whole potatoes in a 350°F oven for 15 minutes directly on the rack. Microwaving turns the skin rubbery — always use the oven for reheating.

BASIS: Tested on 4 medium russet potatoes (8-10 oz each), scrubbed dry, on the middle rack of a preheated home electric oven.220 kcal · 5g protein · 44g carbs · 4g fat
USDA FoodData Central #170032

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Perfect Oven Baked Potato (Crispy Skin, Fluffy Inside)