Have you ever wondered how to bake a potato? I did and my bestfriend told me how. And I’m going to share it with you constant readers.

How to choose a potato for baking

The best potato for baking is A Russet potato. Russet potatoes are ideal because they are high in starch and low in moisture, resulting in a light, fluffy, and dry interior. It should be 8-10 oz with thick, brown, evenly textured skin. Look for potatoes that are firm to the touch, free of green spots, blemishes, or sprouts, and similar in size for even cooking if baking more than one.

To Prep

Preheat your oven to 425.
Rub some peanut oil or vegetable oil on the skin and salt liberally. Do not use olive oil for this!

Poke it with a fork a few times making holes in the potato.

TO BAKE
Put it  directly on the ovens rack in the middle of the oven.

Bake for at least an hour.

Check it with a fork or small knife if it’s tender it’s done.

Even better use your instant read thermometer. Cook to an internal temperature of 205-210 degrees.

Remove from the oven and immediately cut a slit in the top to release steam 

Add your favorite fixings and there you have a lovely fluffy tasty baked potato 

You may also brine your potato. Brining baked potatoes involves soaking them in a heavily salted water mixture for 2-8 hours, or tossing them in a concentrated brine for 30 seconds before baking. This technique seasons the skin, creates a very crispy exterior, and yields a fluffy, savory interior.