People really underestimate the complexity of a baked potato, because a lot of people haven’t had really good ones. A baked potato should have skin crispy like a potato chip and an interior creamy like mashed potatoes. When you’re through baking these potatoes, you won’t even want to add butter or sour cream to them, they’re that good.
Ingredients:
- 2 1/2 pounds of russet or Idaho potatoes
- Olive oil
- Flaked sea salt to taste
- Ground black pepper to taste
Instructions:
- Preheat your oven to 375 F and start scrubbing your potatoes very well with a potato scrubber or by hand.
- Using a fork or anything with many spikes, prick holes all over the potato so the steam can escape as you cook it.
- Then, dry them off slightly if necessary, and rub olive oil over the potatoes so the skin glistens.
- Generously season with salt and pepper to your taste, and then put them right on the oven rack without wrapping them in tin foil. You can put a sheet pan or a sheet of tin foil on the rack below to catch drippings if you’re worried.
- Bake for 60-75 minutes or longer until the skin is super crispy and the inside looks really creamy.
- Allow it to cool slightly and enjoy!
