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Serve immediately while hot for the best texture.
To store, let cool, wrap in foil or place in airtight container, and refrigerate for up to 3 days.
Reheat in the oven (375°F / 190°C) for 15–20 minutes to restore crispness.
Variations
Loaded Baked Potato: Top with sour cream, shredded cheese, bacon bits, and chives.
Herb Infused: Add garlic powder, rosemary, or thyme to the oil before rubbing.
Twice-Baked: Scoop out the potato flesh, mix with cheese and cream, refill skins, and bake again.
FAQ
Q: Can I microwave the potato instead?
A: Yes, but the skin won’t be as crisp. Bake in the oven for best results.
Q: Do I need to wrap the potato in foil?
A: No—baking uncovered directly on the oven rack creates a crispier skin.
Q: Can I use other types of potatoes?
A: Russets are best due to their starchy texture, but you can also use Yukon Gold for a creamier, less fluffy texture.
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