Baked Potato | Foil or without foil?

Start with a russet potato and wash it thoroughly to remove dirt.

Dry the potato completely with a paper towel to ensure crispy skin.

Poke holes all over the potato skin with a fork to prevent it from bursting in the oven.

Rub the potato generously with olive oil to help crisp the skin.

Season the potato with Tony Chachere's Creole seasoning.

Wrap one potato in aluminum foil tightly to trap heat and steam it, leaving the other potato unwrapped.

Preheat the oven to 400 degrees Fahrenheit.

Place both potatoes in the oven at the same time.

Bake for 45 minutes to 1 hour, checking for an internal temperature of 210 degrees Fahrenheit to ensure doneness.

If using an air fryer, cook the potato for 30 to 35 minutes, checking every five minutes until easily pierced with a fork.

After baking, remove the potatoes from the oven and open the foil-wrapped potato carefully due to steam.

Slice the unwrapped potato open and press the sides to fluff the interior, revealing a fluffy inside and crispy skin.

Slice the foil-wrapped potato open and press the sides to fluff the interior, noting the skin is not crispy and may be falling off.

Dress the unwrapped potato with a dollop of sour cream and butter, mixing the insides.

Add bacon, chives, and additional Cajun seasoning to the potato.

Mix in cheese until well combined.

Top the potato with crawfish etouffee, more cheese, and green onion.

Equipment Needed

Spice Level:

Dietary