A perfectly baked potato is simple, satisfying, and incredibly versatile. With crisp, salty skin and a fluffy interior, this classic comfort food pairs beautifully with a variety of toppings and is perfect for any meal—from a hearty lunch to a cozy dinner side.
Why I Love This Recipe
I love how easy this recipe is, yet it delivers restaurant-quality baked potatoes right from my oven. Whether I’m prepping a weeknight meal or building a loaded potato bar for guests, the crispy skin and soft, steamy insides never disappoint. I also appreciate that it's naturally gluten-free, budget-friendly, and requires minimal ingredients and effort.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Russet potatoes (medium to large, ideal for baking)
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Olive oil or avocado oil
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Kosher salt
Directions
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I start by preheating my oven to 425°F (218°C) and lining a baking sheet with parchment paper.
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I scrub the potatoes thoroughly and dry them completely to ensure a crispy skin.
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Then, I pierce each potato several times with a fork to allow steam to escape.
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I rub each potato with olive oil and sprinkle generously with kosher salt.
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I place them directly on the prepared baking sheet and bake for about 45–60 minutes, depending on the size.
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I check for doneness by squeezing the sides gently—if they give easily and the skin is crispy, they’re ready.
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I slice them open right away to release steam, keeping the interior fluffy.
Servings and timing
This recipe makes 4 servings. Each potato takes about 5 minutes to prep and 45–60 minutes to bake, for a total time of approximately 50–65 minutes.
Variations
I like mixing things up depending on what I have on hand:
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Swap olive oil for butter for a richer flavor.
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Add garlic powder or paprika to the salt before rubbing on the skin.
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Make it a meal by stuffing with broccoli and cheese, pulled pork, or chili.
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Use sweet potatoes for a slightly different taste and texture.
storage/reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 4 days. To reheat, I bake them at 350°F for about 15–20 minutes or microwave them for 2–3 minutes. I avoid reheating in foil to prevent soggy skins.
FAQs
How do I make the skin extra crispy?
I make sure to dry the potatoes completely and bake them uncovered. Rubbing them with oil and salt really helps the skin crisp up.
Can I bake potatoes ahead of time?
Yes, I often bake them a day ahead and reheat as needed. They stay fluffy and delicious with a quick warm-up in the oven.
What are the best toppings for baked potatoes?
Some of my go-to toppings include sour cream, shredded cheese, bacon bits, chives, chili, and even sautéed veggies.
Can I use other types of potatoes?
Russet potatoes work best because of their starchy texture, but I sometimes use Yukon Golds for a creamier bite.
Should I wrap the potatoes in foil?
I avoid foil if I want crispy skin. Wrapping in foil traps moisture and results in a softer skin, which I skip unless I’m keeping them warm for serving later.
Conclusion
This baked potato recipe is a staple in my kitchen. It’s quick to prep, endlessly customizable, and always a hit. Whether I’m serving them as a side or turning them into the main event, they never fail to satisfy.
Print
Perfectly Baked Potato Recipe
- Prep Time: 5 minutes
- Cook Time: 45–60 minutes
- Total Time: 50–65 minutes
- Yield: 4 servings
- Category: ide Dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This Perfectly Baked Potato Recipe creates crispy-skinned, fluffy-centered potatoes every time—ideal for loading up with your favorite toppings. Simple, delicious, and versatile, these oven-baked russet potatoes are perfect for a cozy dinner side or as the base for a loaded potato meal.
Ingredients
- Russet potatoes (medium to large)
- Olive oil or avocado oil
- Kosher salt
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Scrub potatoes thoroughly and dry completely.
- Pierce each potato with a fork several times.
- Rub each potato with oil and sprinkle generously with kosher salt.
- Place on prepared baking sheet and bake 45–60 minutes, depending on size.
- Check doneness by gently squeezing—skin should be crisp and inside soft.
- Slice open immediately to release steam and keep interiors fluffy.
Notes
- Drying potatoes fully before baking helps achieve extra crispy skin.
- For more flavor, season skins with garlic powder or paprika.
- Avoid wrapping in foil unless keeping warm—foil softens the skin.
- Stuff baked potatoes with chili, or broccoli and cheese for a full meal.
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