Baked Potatoes
Russet potatoes bake up tender inside with a crisp, salty skin, ready for butter, pepper, sour cream or whatever toppings sound good.
Prep 10 min · Cook 55 min · Total 1 hr 5 min · Makes 4 servings
Ingredients
- 4 russet potatoes, scrubbed clean and rinsed
- 1/2 cup warm water
- 2 Tbsp salt
- 1 Tbsp vegetable oil
Directions
- Heat the oven to 450 degrees. Set a wire rack on top of a rimmed 18 by 13-inch baking sheet.
- Prick each potato with a fork 6 times total, making 3 pokes on each of 2 sides.
- Whisk the warm water and salt in a large bowl until the salt is fully dissolved.
- Turn each potato through the salted water so the skin is coated all over, then set the potatoes on the wire rack with space between them.
- Bake the potatoes in the hot oven until an instant read thermometer reaches 205 degrees in the center, and they feel nearly tender when gently pressed.
- Coat the potatoes with the vegetable oil, place them back in the oven, and continue baking for 10 minutes.
- Take the potatoes out of the oven and right away cut a slit or an X across the top so the steam can escape. Hold each one with a kitchen towel, press the ends to open it up, and finish with the toppings you like.