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Baked Potato

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side dishes•british•vegetarian, gluten-free
1 hour 5 minutes•4 baked potatoes•

Ingredients

  • 4 each russet potato – scrubbed and dried
  • 1 tbsp vegetable oil
  • 1 tsp kosher salt
  • unsalted butter – for serving
  • sour cream – for serving
  • chives – finely sliced (for serving)
  • cheddar cheese – shredded (for serving)
Baked Potato

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the middle. Set a wire rack over a rimmed baking sheet, or plan to place the potatoes directly on the oven rack for better airflow.

2. Scrub the russet potatoes and dry them thoroughly with a towel so the skins crisp in the oven.

3. Prick each potato 6–8 times all over with a fork to vent steam.

4. Rub the potatoes lightly with the vegetable oil, then sprinkle evenly with the kosher salt.

5. Arrange the potatoes on the wire rack or directly on the oven rack (do not wrap in foil). Bake until the skins are crisp and a skewer slides through the centers with no resistance, 50–65 minutes, or until an internal temperature of 205–210°F (96–99°C).

6. Transfer to a board and rest 5 minutes. Slit each potato lengthwise, then gently squeeze the ends toward the center to open and fluff the interior with a fork.

7. Serve hot with unsalted butter, sour cream, chives, or shredded cheddar cheese as desired.

A baked potato is all about contrast: a crackling, salty skin giving way to a fluffy, steaming interior. Its mild, earthy flavor takes on richness from butter or tang from sour cream, and it welcomes fresh herbs and sharp cheese just as easily as it pairs with hearty mains. Simple and satisfying, it is both a blank canvas and a comfort classic.

In Britain it’s long known as a “jacket potato,” sold hot by street vendors and at pubs, while in the United States it became a steakhouse staple, especially with Idaho-grown russets. The technique of dry-baking without foil dates to early oven cooking, prized for producing a crisp shell. Over time, regional toppings emerged—from beans and cheese in the UK to chives, bacon, and cheddar in North America—while the fundamental method stayed largely the same.