No Foil Baked Potato With Crispy Skin

No foil baked potato with butter, fresh chives, salt, and black pepper on a plate in front of a wire rack lined baking sheet with more.

No Foil Baked Potato With Crispy Skin

This no foil baked potato has crispy, salty skin and a soft, fluffy center, all thanks to a simple oven method that skips the foil.

Prep Time 5

Cook Time 50

Total Time 55

Servings Baked Potatoes

Ingredients

4 russet potatoes similar in size
1 tbsp extra virgin olive oil or avocado oil
1 tsp salt plus more as needed
freshly cracked black pepper optional
your favourite baked potato toppings for serving

Instructions

Preheat the oven to 425°F. Place a wire rack over a rimmed baking sheet.
Scrub the potatoes well, then dry them very thoroughly with a clean kitchen towel. Pierce each potato several times all over with a fork.
Rub the potatoes with the oil, making sure the skins are lightly and evenly coated. Sprinkle all over with kosher salt and black pepper, if using. Arrange them on the wire rack, leaving space between each one so hot air can circulate around the skins.
Bake for 40 to 50 minutes, or until the skins are crisp and the potatoes are tender all the way through. Begin checking for doneness around the 40 minute mark.

To check for doneness, gently squeeze each potato with an oven mitt. It should give easily, and a thin knife or skewer should slide into the center without resistance. For a more precise check, the internal temperature should be around 205°F to 210°F.

Remove from the oven and cut a slit lengthwise across the top of each potato. Gently squeeze the ends toward the center to open it up and release the steam.
Fluff the centers with a fork and serve immediately with your favourite toppings.

Notes

Use Russet potatoes. Their starchy flesh bakes up fluffy while the sturdy skin gets nice and crisp.

Choose similar-sized potatoes. They’ll finish baking around the same time. Larger potatoes may need longer than the suggested range.

Dry them really well. Any moisture left on the skin works against crisping, so don’t rush this step after scrubbing.

Don’t skip the oil and salt. A light coating of oil and kosher salt gives the skin its crisp, savoury finish.

Check the potato, not just the clock. It’s done when it gives easily when squeezed and a knife or skewer slides through the center without resistance.

Make them your own. Serve with your favourite toppings like butter, sour cream, shredded cheddar, chives, bacon, or whatever you’re craving.

Store leftovers properly. Refrigerate cooled potatoes in an airtight container for up to 4 days. Reheat in a 400°F oven for the best shot at reviving that crispy skin.

Nutrition