I'm a firm believer that the perfect baked potato is crispy on the outside and tender & fluffy on the inside. My recipe will show you how to bake the perfect potato every time! The outside is brown and crisp, deliciously coated in a crust of salt.
Piercing the skin of the potatoes is the trick for getting to a soft, fluffy interior. Truthfully, until recently, I wasn’t a big baked potato fan at all. I always thought they were so bland and almost soggy. Whenever I had them at restaurants, they were shriveled and soft, the toppings were the only part of them that I liked to munch on. But..this delicious, salt-crusted baked potato recipe changed everything! These potatoes come out of the oven with perfectly crispy, flavorful skins and creamy, piping hot insides that taste amazing even without any toppings. I usually serve them as a side dish, or sometimes load them up, like jam packed with toppings for dinner. Try my recipe, you'll love them either way!
4 medium russet potatoes
Extra virgin olive oil
Any toppings you enjoy!
Preheat the oven to 425°F.
Scrub the potatoes very well and pat them dry with a kitchen towel.
Use a fork to poke some holes into the potatoes.
Place the potatoes on the baking sheet, rub them with olive oil, and sprinkle them with lots of sea salt and kosher salt.
Bake the prepared potatoes for 60 minutes.
Slice open each potato, fluff the insides, and serve with your favourite toppings.