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Fluffy Crispy Jacket Potatoes

Crispy jacket potatoes bake directly on a wire rack for crisp skins and fluffy insides. A little olive oil and kosher salt help the skins brown while a skewer slides easily into the tender centers.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes medium, 8 to 10 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Set a wire rack over a rimmed baking sheet.
  3. Scrub the potatoes clean.
  4. Dry the potatoes thoroughly.
  5. Prick each potato 6 to 8 times with a fork.
  6. Rub the potatoes all over with the olive oil and kosher salt.
  7. Place the potatoes directly on the wire rack.
  8. Bake for 50 to 70 minutes, until the skins are crisp and a skewer slides easily into the center of each potato.
  9. Cut a lengthwise slit in each potato.
  10. Fluff the insides with a fork before serving.

Notes

For the crispiest skins, dry the potatoes thoroughly before oiling and salt them. Refrigerate leftovers for 3 to 4 days; freezer storage is also possible. Avocado oil can replace olive oil if desired.