How to make baked potatoes in the oven with crispy skin and a fluffy middle

 There's hardly a more classic American dish than the baked potato — and it's versatile enough to serve alongside everything from steak and seafood to salads.

While baking a potato is relatively simple, achieving that sought-after crispy skin and fluffy interior requires a few key considerations. Not only do you need to use the right type of potatoes, but you also need to be mindful of how long they cook for and at what temperature.

Below, two professional chefs share how to make a perfect baked potato

The best potatoes for baked potatoes

Russet potatoes are generally considered to be the gold standard for baking, according to celebrity chef Jamie Hunt. Russets have a high starch content and a thick skin that crisps up easily. They develop a light, flaky interior upon cooking.

Another excellent option for baking is King Edward potatoes, according to Yannick Tirbois, executive chef instructor at Le Cordon Bleu and co-founder of Culinary Ambition. This variety is celebrated for its fluffy interior.

Choose potatoes that are oblong in shape. They hold heat better, says Hunt, meaning you have more time to add butter and have it melt. Hunt also notes that sweet potatoes bake nicely and take on a pleasantly earthy flavor in the oven.

How long to bake potatoes

The amount of time your potatoes take to cook will depend on their size. Tirbois says a potato the size of your palm will take about an hour at 420 degrees Fahrenheit.

He recommends checking on the potato after 45 minutes and inserting a fork into the middle — if it slides in and out easily without resistance, it's done. If not, continue baking and keep trying the fork test every 15 minutes