Home » Side Dishes » Baked Potato

Baked Potato


See my guide on how to use an Instant Pot.


How to make a perfect Baked Potato in the oven. This easy method makes the best baked potatoes with fluffy centers and the most delicious crispy skins!

baked potato topped with butter, salt and pepper

I don’t know about you, but I can’t resist a perfect baked potato. You know the kind – perfectly soft and fluffy inside, with delicious crispy potato skin that’s too good not to eat. With this baked potato recipe, you’ll no longer need to go to your favorite steakhouse to enjoy the best baked potatoes. You’ll be able to make them yourself, in the comfort of your own home, and there aren’t any fussy or time-consuming steps involved, either.

This simple, wholesome, budget-friendly comfort food is also extremely versatile. Whether you serve them as a side dish or load them up with toppings and make them a meal, these oven baked potatoes always satisfy. You can keep the toppings simple with butter, salt and pepper, or add in more options (broccoli and cheese are always a hit in my house). Everyone can top their potato just how they like it, so it’s a great crowd-pleasing dinner idea!

If you have an Instant Pot or air fryer, you might also enjoy my recipes for Air Fryer Baked Potato and Instant Pot Baked Potatoes. Be sure to try my easy Baked Sweet Potato recipe, too!

Baked Potato Recipe Ingredients

You’ll need just 3 simple ingredients to make this baked potato recipe!

  • Russet Potatoes: Russet potatoes make the best baked potatoes. Their skins crisp up nicely and the insides bake up soft and fluffy. You can use this recipe to make just one baked potato, or as many as a dozen or more if you’re feeding a crowd.
  • Olive Oil: Rubbing the skins with olive oil adds flavor and helps the potato skins to get crispy in the oven.
  • Salt: A generous sprinkling of salt makes the potato skins exceptionally delicious. I recommend using flaked sea salt or coarse Kosher salt.

How to Bake a Potato

Here is my go-to method for making baked potatoes in the oven. You’ll find the full printable recipe in the recipe card below.

  1. First, preheat the oven to 425° F. Line a baking sheet with parchment paper.
  2. Scrub the potatoes. Give the potatoes a good rinse under running water, scrubbing them with a vegetable brush to get rid of any dirt. Use a clean kitchen towel to dry the potatoes well and then place them on the parchment-lined baking sheet.
  3. Poke the potatoes. Use a fork to poke each potato a few times. This allows steam to escape as the potatoes cook. We don’t want to risk having a potato explode in the oven!poking holes in a potato with a fork
  4. Rub olive oil all over the potato skins.
  5. Sprinkle salt on all sides of the potatoes. uncooked potatoes rubbed with olive oil and flaky sea salt on baking sheet
  6. Bake the potatoes. How long to bake a potato? I find that they always take longer than I think they will. Depending on their size, potatoes can take anywhere from 40-70 minutes to bake in the oven. My grocery store usually has large potatoes, and they typically take 60-70 minutes to cook.

baked potato split open on baking sheet

Baked Potato Recipe Tips

  • Don’t wrap them in foil. If you want baked potatoes with crispy skins, you need to bake them unwrapped. Wrapping potatoes in foil makes the skins soft since the foil traps steam inside.
  • Be generous with the salt. Use a coarse salt, such as flaked sea salt or coarse Kosher salt and generously sprinkle it all over the potatoes before baking. The skins will have the most delicious flavor and texture!
  • Plan for it to take a while. Baked potatoes, especially large ones, take a while to cook. Plan for at least an hour for medium to large potatoes. If they’re done a few minutes early, they will stay hot as long as you don’t cut them open.
  • Split them open like a pro. Cut a slit lengthwise through the top of the potato. Then press gently on the two ends to open up the potato so that it’s ready for your favorite baked potato toppings.

baked potatoes on a plate, some topped with butter and some with sour cream and chives

Serving Suggestions

Baked potatoes are an easy side dish and can also be a main course for lunch or dinner. They’re a classic side to pair with steak, and we also love them with Baked Pork Chops and Baked Salmon. To make a loaded baked potato a meal, add your favorite baked potato toppings:

four baked potatoes topped with butter, salt and pepper on a plate

More Potato Recipes

Best Baked Potato Recipe

Course Side Dish
Cuisine American
Keyword baked potato, baked potato in oven
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings 4 servings
Calories 230kcal
The best Baked Potato recipe! These baked potatoes are perfectly fluffy inside and have the most delicious crispy skins. Serve them as a side dish or a main course, with your favorite toppings.

Ingredients

  • 4 medium russet potatoes*
  • 2 tablespoons olive oil
  • coarse kosher salt or flaked sea salt

Instructions 

  • Preheat oven to 425° F. Line a baking sheet with parchment paper.
  • Scrub potatoes and pat them dry. Place on the prepared baking sheet. Prick potatoes a few times with a fork.
  • Rub olive oil over the potatoes. Sprinkle all sides generously with salt.
  • Bake in the preheated oven for 40-70 minutes, until tender when pierced with a fork. The cook time will depend on the size of the potatoes.
  • To split potatoes open, cut lengthwise through the top and then press gently on the two ends. Serve potatoes with toppings, as desired.

Notes

  • You can use this recipe to make more or less baked potatoes.

Nutrition

Serving: 1potato | Calories: 230kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
Nutrition information is an estimate.
Tried this recipe?Mention @kristines_kitchen or tag #kristineskitchenblog!
Save Recipe

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!