Baked Potatoes
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Learn how to make the ultimate baked potato—crisp skin, fluffy center, and just the right amount of salt. All it takes is a hot oven and a few basic ingredients.
Crispy on the outside, soft and fluffy on the inside—that’s the hallmark of the perfect baked potato. Once split open, the steaming interior becomes the ultimate base for toppings, from butter and sour cream to ranch dressing or crumbled bacon.
While there are countless opinions on how to achieve potato perfection, my baked potato recipe is simple. No foil, no microwaving, no bed of salt—just a generous rub of oil, a sprinkle of salt, and an hour in a 400°F oven. The result: potatoes that are tender inside with a beautifully crispy, seasoned skin.
Craving baked sweet potatoes instead? I follow the same method but bump up the oven temp to draw out their rich, natural sweetness. Or, turn your potatoes into the ultimate comfort food with easy potato soup recipe—basically a loaded baked potato in soup form!
“Who knew baked potatoes could have so much kid-appeal? They went crazy over the fluffy insides! This is my baked potato recipe going forward.”
What You’ll Need To Make Baked Potatoes
- Russet potatoes – Also known as Idaho potatoes, russet 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 when cooked. They’re also for making mashed potatoes, french fries, and potato latkes. Prior to cooking, the potatoes should be scrubbed clean of any dirt, rinsed, and dried.
- Salt – Enhances the natural flavor of the potatoes and adds a deliciously seasoned, crispy skin.
- Oil – Coats the potatoes to create that perfect golden, crispy exterior. I use vegetable oil but you can use olive oil if you prefer.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Prep the potatoes. Preheat the oven to 400°F and set a rack in the middle position. Line a baking sheet with aluminum foil. Prick the potatoes with a fork (see pro tip), place the potatoes directly on a foil-lined sheet, rub them all over with oil, and sprinkle with salt.
Pro tip: Conventional cooking wisdom says to prick potatoes before baking to let steam escape and prevent them from bursting in the oven. I never bother—and I’ve never had one explode—but it doesn’t hurt, so if it gives you peace of mind, go ahead and do it.
Step 2: Bake the potatoes. Bake for 60 to 70 minutes, until the potatoes are tender when pierced in the center with a sharp knife. Not sure if they’re done? Use a digital thermometer—the center of the largest potato should be between 205°F and 210°F. You can also give them a gentle squeeze to check for softness (just be careful—they’ll be hot!).
Step 3: Cool slightly and add toppings. 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’ve mastered the perfect baked potato, it’s time for the fun part: toppings. Keep it simple or turn it into a full meal. Here are a few favorite combinations:
- Classic: Butter, sour cream, crispy bacon, chives or scallions, shredded cheese (cheddar, Monterey Jack, Gruyère, Parmesan, or blue cheese crumbles)
- Veggie-Loaded: Roasted broccoli, roasted cauliflower, or roasted Brussels sprouts with olive oil and Parmesan
- Chili-Style: Beef chili or turkey chili, shredded cheese, sour cream, scallions
- Taco-Inspired: Spiced ground beef taco (or chicken taco) filling, salsa, shredded cheese, sour cream, maybe a few crushed tortilla chips
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Baked Potatoes
This is your foolproof, no-fuss way to make baked potatoes at home. No shortcuts, no gimmicks—just simple technique that really works.
Ingredients
- 4 large russet potatoes, scrubbed clean of dirt, rinsed and dried
- 2 teaspoons vegetable or olive oil
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil.
- Prick each potato a few times all over with a fork, if you like (see note). 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 sit for a few minutes until cool enough to handle, then cut a slit down the center of each potato and serve with toppings of choice.
- Note: Conventional wisdom says that prior to baking, you have to prick potatoes with a fork a few times to allow steam to escape during baking. The theory is that if you don’t prick the potato, the steam can build up under the skin and cause the potato to explode in the oven. I don't prick my potatoes and have never had a potato explosion, but pricking won't harm the potatoes, so go ahead and prick them as insurance, if you like.
Nutrition Information
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- Per serving (4 servings)
- Serving size: 1 potato
- Calories: 313
- Fat: 3 g
- Saturated fat: 0 g
- Carbohydrates: 67 g
- Sugar: 2 g
- Fiber: 5 g
- Protein: 8 g
- Sodium: 309 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Omg, I fixed 3 for supper, they were absolutely the best way to fix baked potatoes in the oven. They were so good, absolutely the best way to bake potatoes 😀
I cant believe how good this recipe of potatoes tasted when I ate them. People should use this recipe every time they bake some potatoes. I usually just get a cook book from a local market and use it off of that, then I tried this recipe online, it was just the best potatoes I ever had!
These sound wonderful and I will definitely make them but I do need to say that I have had potatoes explode in the oven if I did not prick them. When the potatoes exploded and I had a mess to clean up my mom and dad got to say “I told you so“. They relished the moment believe me. I suppose it has to do with the water content in the potato. I’m sure that some have a higher percentage than others.
Coincidentally, we’ve been baking potatoes this way for years and it really is the best method ever. They’re always perfect.
I grew up using a baked potato rack which skewers the potatoes down the center and holds them upright. It brings the heat to the center of the spud. Then I use coconut oil which is solid to rub the outside. Much easier than a liquid oil. Grew up using Crisxo. Then I roll them in kosher salt and bake. Love the crispy skins and would do it no other way. Hate microwaving them
Mom and Dad always had the baked potato rack that you pushed your potatoes down on and it cooked from the inside out. I don’t even know where you can get them anymore but they were always good
Bacon grease is the way to go, just rub a tablespoon all over. Don’t waste that bacon gold.
This is a whole new world of baked potato. I can’t believe I’ve ever made it any other way.
Who reviews a baked potato?! I do. I just followed your recipe for the second time. I made 8 for a dinner party to go along with smoked tri-tip. I made them in the oven way before my guests arrived to free up my oven. I kept them warm in my air fryer on air fryer mode at the lowest temp. They were so creamy. Topped with bacon, sour cream, butter, chopped green onions and sharp cheddar cheese.
Thanks for sharing your idea, I will do that next time– my little Breville oven has an air fryer mode!
These were so creamy and delicious. Next time I will do the same recipe but cook in an air fryer.
I’ve had a potato explode in my oven and I agree, that is an experience you never forget. Now I NEVER SKIP the HOLE POKING!
You only need to have a baking potato explode in your oven once and you’ll never forget to give them a stab again. The mess it makes throughout the oven and racks is impossible to clean off, it bakes on the second it hits the hot surfaces. I don’t know how on earth you’ve managed to escape the nasty experience! You’re a very lucky gal 😉