Crispy, salty skin and a light, fluffy inside. No foil, a hot oven, and one simple test to check it's done. Serves: 4
Ingredients
4 russet (baking) potatoes, similar in size
1 tablespoons olive oil
1 teaspoons coarse salt
Steps Heat the oven:
Heat the oven to 425°F (220°C) and position a rack in the middle. A hot oven is what gives you a crisp skin and fluffy center.
Scrub and dry: Scrub 4 russet (baking) potatoes, similar in size clean under running water and pat them thoroughly dry with a towel.
Prick all over: Poke each potato 8 to 12 times all over with a fork. This lets steam escape so the potato does not burst in the oven.
Oil and salt: Rub each potato all over with 1 tablespoons olive oil, then sprinkle with 1 teaspoons coarse salt. The oil and salt are what make the skin crisp and tasty. Do not wrap in foil, which just steams the skin soft.
Bake: Place the potatoes directly on the oven rack (with a tray on the shelf below to catch drips) and bake for 50 minutes, turning them once halfway through.
Test to see it's done: Slide a knife or skewer into the centre of the biggest potato. It should go in with almost no resistance. If it still feels firm, give it another 5 to 10 minutes.
Rest and open: Let the potatoes rest for a few minutes. Then cut a cross in the top, squeeze the ends gently to open it up, and fluff the inside with a fork before adding your toppings.
Extra Tips:
The foolproof test: a baked potato is truly done when its inside reaches
about 205°F (96°C), which is where the flesh turns light and fluffy. If
you have a food thermometer, use it. If not, the knife-slides-in-easily
test does the same job. Choose russet (baking) potatoes for the
fluffiest result, and pick ones of similar size so they finish together.
Skip the foil for crisp skin.