The Best Crispy Baked Potato

So a Facebook reel convinced me that I’ve been baking potatoes wrong my entire life, and honestly? It was right. This is one of those rare recipes where the simplicity is actually the point—no butter, no sour cream, no elaborate toppings needed. Just a potato that’s so perfectly cooked it has the texture of bread and tastes amazing on its own. It’s the kind of recipe that makes you feel like you actually know what you’re doing, even though you just threw a potato in the oven and walked away.

Ingredients

• 1 russet potato
• 10 sprays extra-virgin olive oil, divided (about 5 sprays per potato half)
• Salt
• Black pepper

Instructions

1. Wash the potato and cut it in half lengthwise.
2. Score the flesh with a fork to create a criss-cross pattern.
3. Spray the flesh side with EVOO and generously season with salt and pepper.
4. Place flesh side down on a baking sheet.
5. Spray the outside (skin side) with EVOO and add salt.
6. Bake at 400°F for 1 hour.

The Real Talk

Here’s the thing — these potatoes are genuinely that good. The outside gets perfectly crispy while the inside stays soft and fluffy. My dad doesn’t even bother with butter or toppings, and honestly, I get it. They hold up so well that if you’re a potato lover like me, you could absolutely use them as the base for a breadless sandwich — the crispy skin acts as the “bun.” No bread needed, just pure potato perfection.

Nutrition Info (per serving)

Serving size is 1/2 potato—and honestly, you really don’t need more than that. One of these bad boys will fill you up.

• Calories: ~85
• Protein: ~2g
• Carbs: ~18–19g
• Fat: ~1g
• Fiber: ~2g