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Easy staple

Crispy Toaster Oven Baked Potatoes

Published

Bake two russet potatoes with crisp skins and fluffy centers without wrapping them in foil.

Prep: 10 minutesCook: 50 minutesMakes: 2 potatoes
Crispy Toaster Oven Baked Potatoes served and ready to eat

What you need

  • 2 medium russet potatoes, about 8 ounces each
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • Butter, yogurt, chives, or other cooked toppings

Method

  1. Preheat the toaster oven to 425 degrees Fahrenheit on bake or convection bake. Scrub and dry the potatoes, then pierce each several times with a fork.
  2. Rub lightly with oil and salt. Place on the rack only if the manual permits, with an approved tray below in the specified position to catch drips.
  3. Bake until a skewer slides easily through the center, 45 to 60 minutes, turning once if browning is uneven.
  4. Remove with tongs or dry oven mitts, split carefully away from your face, and fluff the centers before adding toppings.

Toaster oven lesson

Similar-sized potatoes finish together. Foil softens the skin and may be restricted by the oven manual, so it is unnecessary here.

Very large potatoes may sit too close to the upper element; use the full-size oven when clearance is insufficient.

Store

Refrigerate leftovers within two hours in a shallow container.

Reheat to 165 degrees Fahrenheit and do not leave cooked potatoes wrapped at room temperature.

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Safety note: Steam escapes when the potato opens. Cut away from your face and use heat protection.

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