Sides / Potatoes & sweet potatoes
Baked Potato with Crispy Salty Skin
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Oil, coarse salt and a bare oven rack give you skin that crackles under the fork. Split the potato the second it comes out, let the steam escape, and the middle stays fluffy.
The short version
Scrub and dry russets, poke, rub with oil and coarse salt, and bake directly on the rack at 400°F for 50 to 60 minutes, until the inside reaches 205°F. Split right away to let the steam out.
What makes ours better
why ours wins the argument at dinner
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Dry, oil and salt the skin. A dry skin crisps, oil helps it brown and coarse salt clings and seasons every bite.
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Bake on the rack, never in foil. Foil traps steam, so the skin turns soft and the potato tastes steamed. Bare on the rack, it dries and crisps.
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Cut it open the moment it's out. Trapped steam makes the inside gummy. Slitting it right away lets the steam escape and leaves the flesh fluffy.
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Heat the oven
Set a rack in the middle of the oven and heat it to 400°F. Put a sheet of foil or a baking sheet on the rack below to catch drips.
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Scrub and dry
Scrub the potatoes under running water, then dry them completely with a towel. Prick each one 6 to 8 times with a fork so steam can escape.
A wet skin steams instead of crisping.
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Oil and salt
Rub each potato with oil until the skin is shiny, then roll it in the coarse salt so it sticks all over.
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Bake on the rack
Place the potatoes directly on the oven rack, not in foil and not on a pan. Bake 50 to 60 minutes, until the skin is dry and crisp and a fork slides to the center with no resistance. An instant-read thermometer should read 205°F in the middle.
Large potatoes may take up to 70 minutes.
About 55 min. Cook mode has a timer for this step.
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Split and fluff
Using an oven mitt, cut a slit lengthwise down the top of each potato right away. Squeeze the ends toward the middle so the flesh bursts up, then fluff it with a fork.
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Top and serve
Add a tablespoon of butter to each potato, along with sour cream and chives if you like, and serve hot.
Good to know
things I learned the hard way, so you can skip that part
- Russets bake fluffiest. Yukon Golds work but come out creamier and denser.
- Short on time? Microwave the pricked potatoes for 5 minutes, then oil, salt and bake at 450°F for 20 minutes.
- Loaded options include shredded cheddar, crumbled bacon, broccoli and chili. To stuff and rebake them, see twice-baked potatoes with cheddar and bacon.
- Storage. Wrapped in the fridge, 4 days; reheat at 400°F for 15 minutes, which also re-crisps the skin. Skip the microwave if you want crisp skin.
Questions, answered
asked and answered at the kitchen counter
How long do you bake a potato at 400°F?
A large russet takes 50 to 60 minutes. It is done when a fork slides in easily or an instant-read thermometer reads about 205°F in the middle.
Should I wrap baked potatoes in foil?
No. Foil traps moisture and steams the skin, which makes it soft. Bake directly on the rack for crisp skin.
Why do you poke holes in potatoes?
The holes let steam escape. A potato can burst in the oven if the steam has nowhere to go.
Can I bake potatoes at a different temperature?
Yes. At 375°F they need 60 to 70 minutes, and at 350°F about 75 minutes. Go by the fork or thermometer, not the clock.
Can I bake sweet potatoes the same way?
Yes, at 400°F for 45 to 60 minutes, but put a baking sheet under them because they leak sugary juice.
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Published October 29, 2026.