Don’t you dare boil or microwave that Russet. That’s how you get a soggy, sad interior. The oven is your friend, ideally a hot oven (400°F to 425°F).
First, scrub the skin clean. Then, poke a few holes with a fork—this lets steam escape and prevents a potato explosion. Exploding potato is not a fun game to play with a hungry family.
Finally, rub the skin with oil and salt. This is the secret to crispy, seasoned skin. No oil means a leathery, sad wrapper. And we don’t do sad wrappers.
Bake for 45–60 minutes, until a fork slides in easily and the skin feels tight. When you squeeze it (carefully!), it should give a little. That’s the potato saying, “I’m ready for butter.”
A Final Test: The Squeeze
Once it’s done, slice it open and fluff the inside with a fork. If it looks like clouds, you nailed it. If it looks like wet sand, it’s undercooked.
Don’t skip the fluffing step! It incorporates air and makes the texture even lighter. You’re basically giving your potato a little massage—everyone deserves a spa day.
