When I say oven baked potatoes, I’m actually talking about the best tasting, crispiest, most delicious baked potatoes with this recipe. Right here, right now, on the screen in front of you and prepared in under 5 minutes. Russet potatoes are the best because they’re high starch and deliver a light & mealy texture when baked. Sure it might take longer than nuking something in the microwave but it’s 100% worth it. Microwaving your spuds usually means dry potato skins and chalky insides — just don’t do it.
Prep Time: 5 Minutes
Cook Time: Approx 45 Minutes
Total Time: 50 Minutes
Serves: 4 People
4 Large Russet potatoes
¼ Cup olive oil
1 Tablespoon sea salt
Optional Toppings (but strongly recommended)
Sharp cheddar cheese, shredded
Chives & parsley
Preheat your oven to 425° Fahrenheit.
Wash your Russet potatoes and dry them well.
Stab the potatoes 2-3 times with a fork so that steam can escape and you don’t have a spud explode in your oven. I’ve never seen this actually happen by the way… but whatever, stab them.
Rub the olive oil onto the outside of the potatoes.
Rub sea salt onto the outside of the potatoes.
Place the potatoes onto a baking sheet lined with aluminum foil and bake for about 40-45 minutes. The time will fluctuate depending on how large your potatoes are. When finished, the potatoes should be tender on the inside when poked with a fork.
Remove from oven and serve with shredded cheddar cheese, butter, bacon, chives, sour cream and any of your other favorite toppings!
Aluminum foil is used because it helps keep food moist and ensures it cooks evenly. It also makes clean-up really easy!