Baked potato taken to next level with just 1 simple ingredient

Baked potatoes are a staple in many households, but achieving that perfect balance of crispy skin and fluffy interior can be tricky. Most of us have had our share of disappointing spuds - soft skins, dense insides, or just plain bland potatoes.

But there's a simple method that guarantees perfectly baked potatoes every time, and the secret ingredient might surprise you: salt. Using a method perfected by , you can bake potatoes with ease and achieve the crisp, fluffy results you've been hoping for. Here's how:

The Secret to Perfectly Fluffy, Flavor-Packed Baked Potatoes

Preheat your oven to 230C (450°F). This high temperature is essential for ensuring a crispy skin and a soft, fluffy interior. Then, wash and dry your russet potatoes thoroughly, and prick each one six times with a fork to allow steam to escape during baking.

The key step: dissolve two tablespoons of salt into half a cup of water. Make sure the salt is fully dissolved, then add the potatoes to the bowl and toss them gently to coat. This quick dip in the salt brine ensures the seasoning sticks to the skin evenly, creating a crisp, well-seasoned outer layer.

Once coated, place the potatoes on a parchment-lined tray and bake for about 60 minutes. As the water evaporates, the salt stays on the skin, ensuring that you get a well-seasoned, crisp exterior and a perfectly fluffy inside.

4 Tips to Elevate Your Baked Potatoes

Choose the Right Potatoes: Russet potatoes are the best choice for baking. Their high starch content gives them a light, fluffy texture inside, while the skin crisps up beautifully.

Oven Temperature Matters: 450°F (230°C) is the ideal temperature. It ensures the inside cooks through while the skin crisps. Lower temperatures can result in a soggy skin, while higher temperatures might burn the outside before the inside is fully cooked.

Don't Rush the Oil: While it's tempting to coat your potatoes in oil before baking, it's best to wait until they're nearly done. Adding oil too early can make the skin tough. Wait until the last 10 minutes of baking for a golden, crispy finish.

Score and fluff Right Away: As soon as your potatoes are out of the oven, score them with a knife and gently squeeze them open. This releases the steam and keeps the potato light and fluffy.

How to Tell When They're Done

To take the guesswork out of baking, use a probe thermometer. Insert the thermometer into the thickest part of the largest potato. If it reads between 205°F and 212°F, your potatoes are ready. This is the ideal temperature for a perfectly fluffy texture.

Why This Trick Works

Baked potatoes are a classic, but getting them just right can be challenging. This method ensures even seasoning with the salt brine, and the high oven temperature guarantees a crisp skin and a light, fluffy interior. It's a simple trick that takes the guesswork out of baking potatoes, delivering consistently excellent results.