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3. Bake Directly on the Rack
- Place the potatoes directly on the middle oven rack. (Put a baking sheet on the lower rack to catch any drips.)
- Bake for 45 to 60 minutes, depending on size. They’re done when the skin is crisp and a knife slides easily into the center.
4. The Secret Step (Don’t Skip!)
- As soon as they come out of the oven, slice a shallow “X” on top of each potato and give them a little squeeze from the ends. This releases steam and fluffs up the insides perfectly.
🧈 Time to Load It Up!
Now the fun part — the toppings! Go classic with butter, sour cream, chives, and cheese, or get creative with:
- Chili and shredded cheddar
- Garlic herb butter and parmesan
- Roasted veggies and hummus
- Taco fixings for a loaded spud
💡 Pro Tips:
- No foil, ever. Wrapping in foil traps steam and results in soggy skin.
- Use russet potatoes — they have the perfect starchy texture for baking.
- Bake directly on the rack for that all-around crispiness.
🥔 The Verdict
Once you try this method, you’ll never go back. These baked potatoes come out perfect every time — crispy, fluffy, and packed with flavor. Whether it’s a cozy weeknight dinner or a side for your favorite steak, this recipe is the real MVP.
👉 Try it once, and you’ll see why we call it the best ever baked potato recipe — hands down.
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