Description
This easy baked potato recipe yields perfectly fluffy and crispy potatoes using a combination of microwave and oven baking. It’s a simple, foolproof method to enjoy classic baked potatoes with a crispy skin and soft interior, ready in about an hour.
Ingredients
Scale
Potatoes
- 2 large Russet potatoes (12-14 oz each)
Seasoning
- Olive oil (to taste)
- Salt (preferably sea salt) (to taste)
Instructions
- Preheat Oven and Prepare Potatoes: Preheat your oven to 400°F and adjust the rack to the middle position. Rinse and scrub the potatoes thoroughly using your hands, then dry them off with a paper towel.
- Microwave the Potatoes: Poke each potato several times with a fork to prevent bursting during cooking. Place them on a microwave-safe plate and microwave on high for 5 minutes to jump-start the cooking process.
- Oil and Salt the Potatoes: Carefully remove the hot potatoes from the microwave. Coat each potato evenly with olive oil, being cautious of the heat, and then season generously with salt to enhance the flavor.
- Arrange Potatoes for Baking: Place each coated potato directly on the oven rack to allow air circulation all around, which ensures a crispy skin. Use cooking tongs to handle the hot potatoes safely. Place a lined baking sheet on the rack below to catch any drips.
- Bake Until Tender: Bake the potatoes for 45 minutes to 1 hour, depending on their size. For smaller potatoes, check for doneness after 30 minutes. Test by inserting a sharp knife; it should glide through easily. An internal temperature of 210°F indicates perfect doneness.
Notes
- Microwaving the potatoes before baking reduces total cooking time significantly.
- Using a fork to poke the potatoes prevents them from bursting in the oven.
- Placing potatoes directly on the oven rack promotes better air circulation for crispier skins.
- An instant-read thermometer can help ensure perfect doneness with a target internal temperature of 210°F.
- Adjust cooking time based on the size of the potatoes for optimal texture.
