Why You’ll Love This Recipe
I love this recipe because it nails the two things a baked potato must have: a crisp, flavorful skin and a light, tender inside. I don’t wrap them in foil, and I don’t rush the baking time. A little oil and salt go a long way to creating that crave-worthy exterior. Whether I’m loading them up with cheese and sour cream or keeping them simple with butter and herbs, these baked potatoes are always satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Russet potatoes (large, scrubbed and dried)
-
Olive oil or melted butter
-
Kosher salt
-
Optional toppings: sour cream, shredded cheese, green onions, butter, bacon bits, chives
Directions
-
I preheat the oven to 425°F (220°C) and line a baking sheet with parchment or foil.
-
I scrub the potatoes clean, dry them thoroughly, and prick each one a few times with a fork to let steam escape.
-
I rub each potato with olive oil or melted butter and sprinkle generously with kosher salt.
-
I place the potatoes directly on the baking sheet and bake for 45–60 minutes, depending on their size. I know they’re done when the skins are crisp and a knife slides into the center easily.
-
I let them cool for a few minutes, then slice them open, fluff the insides with a fork, and add my favorite toppings.
Servings and timing
This recipe makes 4 perfect baked potatoes and takes about 5 minutes to prep and 45–60 minutes to bake, depending on size. No fancy tools needed—just an oven and a baking sheet.
Variations
Sometimes I rub the skins with garlic powder, black pepper, or smoked paprika for an extra flavor boost. For a crispy cheese crust, I sprinkle a little grated Parmesan over the top in the last few minutes of baking. If I want something heartier, I load them up with chili, sautéed mushrooms, or pulled chicken and make them the main course.
Storage/reheating
I store leftover baked potatoes in the fridge, wrapped in foil or stored in an airtight container, for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven for 15–20 minutes or microwave them for 1–2 minutes. I like to crisp the skin again by tossing them under the broiler for a couple of minutes.
FAQs
Why shouldn’t I wrap baked potatoes in foil?
Wrapping them in foil traps steam, which softens the skin. I prefer crispy skin, so I bake them unwrapped for the perfect texture.
What kind of potatoes work best?
I always use Russet potatoes—they have thick skin and starchy flesh that turns perfectly fluffy when baked.
Can I make baked potatoes in an air fryer?
Yes! I bake them at 400°F for about 35–40 minutes, flipping halfway through. The skin gets super crisp, and they cook quickly.
How do I get the insides extra fluffy?
I make sure the potatoes are fully cooked, then slice them open and use a fork to fluff the interior gently before adding toppings.
Can I bake a large batch for a party?
Absolutely. I bake them on two racks, rotating halfway through. For easy serving, I keep them warm in a low oven or wrapped in a towel-lined slow cooker.
Conclusion
These really are the best baked potatoes—crispy on the outside, fluffy on the inside, and endlessly customizable. Whether I’m keeping it simple or loading them up like a full meal, this method gives me perfect results every time. Once I tried it, I stopped doing baked potatoes any other way.
PrintThese Are the Best Baked Potatoes!
Perfectly crispy on the outside and fluffy on the inside—these baked potatoes are the ultimate comfort food.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 large Russet potatoes
2 tbsp olive oil
1 tbsp coarse kosher salt
Butter, sour cream, shredded cheese, bacon, and chives for serving (optional)
Instructions
Preheat oven to 425°F (220°C).
Scrub potatoes clean and dry them thoroughly.
Poke each potato several times with a fork. Rub all over with olive oil and sprinkle generously with salt.
Place potatoes directly on the oven rack (with a baking sheet underneath to catch drips).
Bake for 50–60 minutes, until skins are crispy and insides are tender when pierced with a fork.
Slice open, fluff with a fork, and add your favorite toppings.
Notes
Russet potatoes are best for baking because of their starchy, fluffy texture.
For extra-crispy skin, coat potatoes in oil and salt halfway through baking.
You can microwave the potatoes for 5–6 minutes first to cut oven time in half.
