Discover the secret to the crispiest skin and flakiest spuds with this recipe for the World's Second Best Baked Potatoes.
Preheat your oven to 375 degrees.
Scrub the outside of your potatoes, and dry off with a clean kitchen towel. Poke 7-10 holes in the skin of the potato using a fork.
In a bowl, add your olive oil, salt, and garlic.
Put two spuds in the bowl and swirl it around until the entire potato is covered in the oil/salt/garlic mixture. Move to a plate. Repeat with other spuds.
Put a piece of foil or a baking sheeting on the bottom rack of your oven. Place the potatoes directly on the rack above the foil/baking sheet.
Bake for 60-90 minutes depending on how many spuds you have. Four potatoes will need 60 minutes, and any more than that will need 90 ish. The potatoes are ready when a sharp knife pierces easily into the skin.
The dripping olive oil on the foil/baking sheet will smell "hot" in your kitchen, and there may be some sizzling. That is all perfectly normal.
The kosher salt flavors the potato while baking and helps create the crispiest skin ever! But please brush all the excess salt off of the potato prior to serving. No one needs that much sodium in their diet!
No kosher salt? You can use table salt but reduce to 1.5 tsp.
Make these baked potatoes an easy weeknight meal by baking them during your weekly meal prep. Store in a lidded container in the fridge, and microwave for 60 seconds to reheat. No microwave? Reheat in a toaster/convection oven.