Baked Potatoes

A simple, satisfying favorite.

Why You'll Love This Recipe

• Crispy salty skin, fluffy steamy inside.
• Endless topping possibilities.
• Cheap, simple, deeply satisfying.
• Naturally gluten-free.
• Hands-off oven time.

Ingredient Notes

• Russets only — high starch = fluffy inside.
• Kosher salt sticks to the skin best.
• Real butter, not margarine.

Ingredient Substitutions

• Loaded toppings: bacon, cheddar, broccoli, chili.
• Pesto + Parm for fancy.
• Greek yogurt instead of sour cream.

Equipment Needed

• Oven rack (no pan)
• Fork

Prep Tips

• Dry potato well — water blocks crisping.
• Use the biggest russets you can find.

Instructions

1. 1

   Gather and prep: 1 potatoes, 2 tbsp butter, 1 tsp salt, 1 tbsp olive oil. chop the vegetables into even pieces before you start cooking.

2. 2

   Rub potatoes with oil and salt.

3. 3

   Bake 425°F 60 min.

4. 4

   Split, fluff, top.

Artsi Pro Tips

• NO FOIL — that steams the potato and you lose crispy skin.
• Pierce so steam escapes — unpierced potatoes can explode.
• Salt on the oiled skin = crackly potato chip texture.

Common Mistakes

• Wrapping in foil — soft, steamed skin.
• Not piercing — explosion hazard.
• Low temp or microwave — wrong texture entirely.

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