The Perfect Baked Potato

by Christine Chan — May 1, 2008

I grew up thinking that that baked potatoes were supposed to be microwaved, so it was 22 years until I had a proper potato. (One would think that the "baked" part of the name should've given me a hint.) I was studying in London at the time and eating dinner with my host family. They served me my first oven-baked potato and it was so good that my eyes rolled to the back of my head. The skin was crispy and the inside fluffy...crowning the top was just a tiny pat of butter. I swore never again to make a catty remark about English food. Here is their recipe for a perfect baked potato.

1 large russet potato
¾ teaspoon Canola oil
Kosher salt

Heat oven to 350 degrees and position a rack in the middle. Scrub potato with a stiff brush and rinse it clean with cold water. Dry, then use a fork to poke deep holes 1-inch apart all over the spud so that moisture can escape during cooking. Coat lightly with oil for a softer skin. Sprinkle kosher salt on top and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake for half an hour and turn potato. Bake for half an hour or so until skin feels crisp but you can easily slide a fork into the flesh. Serve by sliding a knife down the middle and gently squeezing the potato to loosen the flesh. Be careful of the steam. Don't forget to eat the skin too!

If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.