Russet baked potato in oven

Baked potatoes are an amazing dinner staple that is wildly easy and super affordable. And I've perfected the simple art of making the best oven baked potatoes. Russet potatoes are the tots typically used when making a baked potato and I show you just how easy they are to bake up (without foil!). Crispy, flavor skin. Fluffy inside. Minimal prep and done baking in about an hour, these potatoes are perfect jumping off point for dinner.

Achieve a restaurant-style baked potato with that crispy skin and fluffy interior that everyone loves by making baked potatoes in the oven.

The art of the perfect oven baked potatoes. Dive into our guide on how to bake a potato in the oven, ensuring crispy skin and fluffy insides.

*****Oven Best Baked Potato-NO FOIL USED!!! Tips: Do NOT pat the RUSSET potatoes dry, this will remove the brine from outside of potato-which is intended to dry on potato in oven, leaving a fine salty crust on the skin.Additionally, key is to cook potatoes by temperature, & NOT by time. Remove potatoes at 205°F, to apply VEGETABLE (NOT olive) oil to the skin&return to oven til they register 212°F; Set potatoes in oven w/whatever roast to cook at 375 for over an hr.

Crispy on the outside and fluffy on the inside, this is how to make perfect baked potatoes in the oven. Just add your favorite toppings and dig in!

Here’s the scoop on how to bake potatoes perfectly every time, no foil needed!

Learn how long to bake potatoes at 400 degrees F to get crispy skin while keeping the inside warm and fluffy.

Did you know you can cook the perfect Baked Potato without foil? You don't need aluminum foil if you smother your russet potatoes with melted butter and kosher salt. They'll have crispy outer skin and a soft and fluffy middle every single time! Baked potatoes are the perfect easy side dish recipe!

These baked potatoes boast perfectly crispy, salt crusted outsides and steamy, fluffy, insides! (LOTS of variations included!)

Baked potato purists use russet potatoes because they're starchy and have low moisture. Martha Stewart surprised me with a tip for using a different kind of potato. I tried it once and haven't looked back.