Technically, you can make baked potatoes with any potatoes. But to make the best-baked potatoes, I strongly believe that Russets are the way to go. The skins of Russet potatoes are nice and thick, which allows them to crisp up perfectly in the oven. It’s a simple process that anyone can master.

Ingredients:

– Russet potatoes (or your preferred type of potato)

– Olive oil (or butter, for coating)

– Salt (for seasoning)

– Pepper (optional, for seasoning)

Toppings, Optional by Preference

– Butter

– Sour cream

– Shredded cheese (cheddar is common)

– Chopped green onions or chives

– Bacon bits

– Broccoli (steamed)

– Salt and pepper to taste

Instructions

Heat Oven: Preheat oven to 425°F (220°C).

Scrub Potatoes: thoroughly scrub potatoes under running water and pat them dry

Season Potatoes: Rub olive oil onto the skins, then sprinkle salt and black pepper evenly over the sides.

Poke Holes: Using a fork, prick the potatoes in a few places, allowing steam to escape the potatoes. This step is crucial as it prevents the potatoes from bursting during baking.

Bake: Bake the potatoes for 50 to 60 minutes, depending on their size. Flip them over every 20 minutes. This is to ensure even cooking and prevent uneven browning. You can check when the potatoes are done by piercing them with a fork. They are done when the skin is dry and feels completely soft.