It’s the simplest side dish in the world and somehow, the easiest to mess up. Here’s how to get it right, every time.

Ingredients (Simple, Honest, and Flavorful)

The essentials:

• 1 large russet potato (about 12-14 oz)
• 1 teaspoon olive oil or vegetable oil
• ½ teaspoon kosher salt (plus more for the interior)
• Optional: butter, sour cream, cheese, chives, bacon, etc.

Why russet? Russet potatoes are the best choice for baking. They have a high starch content, which gives them that fluffy, mealy texture when baked. Their thick skin also crisps up beautifully.

Let’s Make the Perfect Baked Potato (Step-by-Step)

Step 1: Choose the Right Potato

Start with a good russet potato. Look for one that’s firm, with no soft spots, bruises, or green patches. The potato should feel heavy for its size, which means it’s full of moisture and will bake up fluffy.

Step 2: Wash and Dry

Scrub the potato well under running water to remove any dirt. Pat it completely dry with a paper towel. This is crucial—if the potato is wet, the skin won’t crisp up properly.

Step 3: Poke Holes

Using a fork, poke the potato several times on all sides. This allows steam to escape as it bakes, preventing the potato from bursting in the oven.