The best Baked Potato recipe for a crispy skin and fluffy inside. In this guide you will learn all tips and tricks on how to bake a potato in the oven – ready to enjoy on its own or served with your favorite toppings.
Grab some potatoes, olive oil or butter, and a pinch of salt because today we are making the perfect baked potatoes. They taste delicious straight from the oven or meal prepped and rewarmed for a quick weeknight dinner after work. You will love them loaded with cheeses, stuffed with baked beans, topped with a dollop of sour cream or as a side for your protein.
But let me warm you – you will want to eat them on their own, with just a pat of butter or olive oil and a sprinkle of salt. When their skin is golden crispy and their insider is all steamy and oh-so fluffy.
Ingredients you’ll need
Making baked potatoes in the oven is incredibly easy, requiring just a few ingredients. But for the best result, be sure to choose the best type of potato. Here are all details and tips, the precise measurements can be found in the recipe card at the bottom.
- Russet potatoes. Russet potatoes are the best option for baking thanks to their high starch content and thick skin. They crisp so beautifully while their inside remains fluffy. Yukon Gold or other white potatoes work as a substitute but give a denser, creamier interior.
- Olive oil or butter. This helps the skin crisp up while adding a rich flavor. Olive oil gives a light, golden crust, while butter adds a more savory taste and a slightly softer texture.
- Sea salt or kosher salt. Little salt is key for a flavorful crispy skin. I recommend kosher salt because it has a coarse texture that sticks well to the skin and makes it extra crispy.
How to bake a potato in the oven
- Preheat oven. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or foil.
- Prepare potatoes. Wash the potatoes under cool running water, then scrub their skins to remove dirt and soil. Pat them dry with a clean kitchen towel or a paper towel.
- Rub. Rub each potato with olive oil or melted butter, then sprinkle their skin with salt. I recommend not skipping this step, as it is essential for the perfect taste and texture.
- Poke. Using a fork, poke 3-4 holes in each potato, then place them on the prepared baking sheet.
- Bake. Bake potatoes on the center rack of a preheated oven for 45 to 50 minutes. To test for doneness, insert a fork or knife into the thickest part; it should slide in easily when they are fully cooked.
- Let cool. Let the baked potatoes cool slightly, then split the tops open and serve with your favorite toppings. They taste delicious loaded with toppings or on their own, served with butter and a sprinkle of sea salt.
Serving ideas and toppings
- As a side dish. A steaming baked potato pairs well with protein like grilled chicken, turkey steaks, baked tofu or an egg white omelette. For more flavor and nutrients you can also serve it along with a fresh cucumber salad, a creamy broccoli salad, fire roasted tomatoes or some crispy air fryer Brussels sprouts.
- Loaded. Enjoy your loaded baked potato with a dollop of sour cream or plant-based sour cream, fresh chives and shredded cheese. For more protein, try it with whipped cottage cheese or my dairy-free cottage cheese.
- With toppings. Serve with a pad of butter or nondairy butter, a drizzle of extra virgin olive oil, salt and freshly cracked black pepper on top. Or try them with baked beans and hard boiled eggs on the side for a British breakfast.
How to store and freeze
To store. After they have cooled, store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or warm them up in the microwave.
To freeze. Allow them to cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating, or rewarm the frozen baked potatoes directly in an hot oven.
Frequently asked questions
Should I wrap potatoes in foil before baking?
No! Wrapping in foil steams the potato rather than baking it, which results in soft skin. Bake them uncovered for the crispiest outside.
Why should I poke a potato before baking?
Poking allows the steam to escape while baking, preventing the potato from bursting in the oven.
What are the best potatoes for baking?
Russet potatoes are the best option. They have a higher starch content and thicker skin, which results in a fluffy interior and crispy outside.
How do I open a baked potato?
Slice the potato lengthwise and squeeze the ends a bit to fluff up the inside. For this, you can help yourself with a sharp knife.
Are baked potatoes healthy?
Absolutely! Oven baked potatoes are a healthy source of carbohydrates and nutrients. They are rich in fiber, vitamins and minerals such as potassium, vitamin C and B6. But be careful of toppings, as excessive amounts of cheeses, butter or oils can add lots of calories and saturated fats.
More potato recipes
- Baked sweet potato
- Microwave sweet potato
- Air fryer baked sweet potato
- Leftover mashed potato pancakes
- Low calorie fries
- Air fryer sweet potato fries
Baked Potato
Ingredients
- 1 to 4 potatoes Russet potatoes recommended (about 8 – 12 oz each)
- 1 tbsp olive oil or melted butter
- ½ to 1 tsp sea salt or kosher salt
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or foil.
- Wash the potatoes under cool running water, then scrub skins to remove dirt and soil. Pat the potatoes dry with a clean kitchen towel or a paper towel.
- Rub each potato with olive oil or melted butter, then sprinkle their skin with salt.
- Poke 3-4 holes in each potato with a fork.
- Place potatoes on the prepared baking sheet.
- Bake potatoes on the center rack of a preheated oven for 45 to 50 minutes. To test for doneness, insert a fork or knife into the thickest part; it should slide in easily when they are fully cooked.
- Let the baked potatoes cool slightly, then split the tops open and serve with your favorite toppings.
Nutrition
Per serving, estimated automatically, not a substitute for professional dietary advice.
Matteo
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