Baked Potatoes

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Crispy and salty on the outside and fluffy in the middle, these are perfect baked potatoes.

Crispy on the outside, soft and fluffy on the inside — that’s the hallmark of the perfect baked potato. When slit open, its steaming interior becomes the ultimate base for decadent toppings, from classic butter and sour cream to crumbled bacon. While baking potatoes is largely hands-off, there are endless opinions on the best way to go about it. My approach is simple. I don’t prick them, wrap them in foil, or lay them on a bed of salt. And I certainly don’t pre-cook them in the microwave. A generous rub of oil, a sprinkle of salt, and an hour in a 400°F-oven does the trick. No fuss, no muss, and you get baked potatoes that are flawlessly tender on the inside with a beautifully crispy, seasoned skin.

What You’ll Need To Make Baked Potatoes

Russet potatoes, also known as Idaho potatoes, are ideal for making baked potatoes. They are large with a long oval shape and brown skin. Their flesh is starchy, so they become fluffy and flaky when cooked. In addition to baked potatoes, they are ideal for making mashed potatoes, french fries, and potato latkes. Prior to cooking, the potatoes should be scrubbed clean of any dirt, rinsed, and dried.

I use vegetable oil to rub the potatoes, which helps the skin crisp up nicely. You can use olive oil if you prefer.

Should You Wrap Potatoes in Foil?

Nope. Wrapping the potatoes in foil helps retain moisture, which results in steamed rather than baked potatoes. The interior of a foil-wrapped baked potato is wetter and less fluffy, and the skin isn’t crispy. Wrapping adds an extra step and results in inferior baked potatoes, especially if you enjoy eating the crispy skin, so don’t do it!

To Prick or Not To Prick?

It’s up to you. Pricking potatoes with a fork prior to cooking supposedly prevents steam from building up inside them as they bake, which can make them explode in the oven. However, this theory is highly debatable. I don’t prick my potatoes, and in all my years of cooking, I have never had one explode in the oven. Most people prick their potatoes because that’s what their mothers did. If you want to prick, there’s no harm in it; it just adds an extra step.

How To Bake A Potato

Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil. Directly on the baking sheet, rub the potatoes with the oil and sprinkle all over with the salt.

Bake until tender when pierced in the center with a sharp knife (or until the center of the largest potato registers 205°F to 210°F), 60 to 70 minutes. You can also squeeze the potatoes to see if they are soft (be careful; they’re hot!).

Let the potatoes sit for a few minutes until cool enough to handle. Cut a slit down the center of each potato and serve with toppings of choice.

Baked Potato Toppings

Now that you know how to make the perfect baked potato, try topping it with:

• Butter
• Sour cream
• Bacon
• Chives or scallions
• Roasted broccoli, cauliflower, or Brussels sprouts
• Shredded cheese, like Monterey Jack, cheddar, blue cheese crumbles, Parmesan, or Gruyere
• Beef chili or turkey chili
• Taco filling

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• Creamy Make-Ahead Mashed Potatoes
• Potatoes Au Gratin
• Maple Mashed Sweet Potatoes
• Twice-Baked Potatoes