Make the Best Baked Potato in the oven with all of my foolproof tips and tricks. It will have perfectly crispy skin with a soft, fluffy interior, every single time.
If there was such as thing as potato weather, this would be it. Another winter storm is going to be blazing through again soon and these baked potatoes are the perfect excuse to turn the oven on.
Though always emotionally nostalgic and appealing, the reality of a baked potato has never excited me too much. Particularly those that are microwaved which, more often than not, result in a desiccated, mummified potato.
But this oven-baked potato recipe you find here today is one you can get excited about. All you need is my simple tips, coarse salt, a bit of oil, a very hot oven, and a little patience for a long bake time. The reward is a baked potato that emerges from the oven with crackling, salty skin and an impossibly fluffy interior every single time.
You can serve the potato dressed with nothing more than a dab of butter to let the revelation be the creamy potato itself. Or, set up a fixings bar of your favourite toppings to make it a delicious meal that will be devoured by all.
Key Ingredients And Notes
You are 3 ingredients away from enjoying a mouth-watering baked potato. Okay, maybe 5 because in my opinion, freshly cracked pepper and butter are the minimum extras you need. Here are some helpful notes on these simple ingredients.
- Russet potatoes: A Russet potato is the ideal potato for baking. Their high-starch, low-moisture content ensures the skin bakes up super crispy with insides that are fluffy, yet super creamy.
- Olive oil: This recipe calls for lightly brushing the potatoes with oil only once they are fully cooked. I use olive oil but you can also use any vegetable oil if you like.
- Coarse Kosher salt: Salting the exterior of the potatoes with a coarse salt will add a delicious bit of crunch to the skins. I like to use a coarse Kosher or sea salt. In the U.S. Morton Kosher salt would be a great choice. In Canada, Windsor Kosher salt, sold at most grocery stores, would be a great choice.
Note: You can find the full list of ingredients and measurements in the recipe card below.
How To Make The Best Baked Potatoes
A perfectly baked potato is comforting, satisfying and pretty much ideal for any meal, particularly on a chilly evening. Though the baking time is quite long, the process is easy and mostly hands-off.
Preheat oven to 450°F.
Scrub the potatoes clean but do not dry them. Use a fork to poke holes all over the potatoes. Wet them again if they dried up too much and transfer to wire rack set in rimmed baking sheet. Sprinkle generously with salt.
Bake for 50-60 minutes, or until the skin is crispy and the inside is tender when pierced with a skewer or very small knife.
Remove potatoes from oven and brush all over with olive oil. Sprinkle the tops with a few more pinches of salt. Return potatoes to oven and continue to bake for 12-15 minutes.
Use the tip of a sharp knife to make a slit, lengthwise, on the top of each potato. Using a clean dish towel, push the two ends of the potato to gently squeeze it open.
Now use a fork to fluff up the insides. Immediately add the butter (if using) and season with salt and pepper to taste. Top with your choice of toppings or lay them out at the table for everyone to top their own.
Tips
Scrub the potatoes well. Remember you will be eating the skin so make sure to wash off all the dirt.
Salt the exterior of the potato generously. The crunchy bits are what help make the potato skins so crispy. Most of the salt falls off so I have never found the potatoes too salty. Plus, you can always just brush it off if you find it too salty.
Bake the potatoes on a baking rack. This allows for better air flow which means the potatoes will cook more evenly and have crispy skin all over.
Check for doneness. ATK recommends using an instant read thermometer to check the ideal doneness of the potatoes. Potatoes are fully cooked when they reach 205ºF to 210ºF. If you don’t have an instant read thermometer, just insert a thin wooden or metal skewer through the side of the potato. The potato is done if the skewer glides in and out easily.
If possible, use similar sized potatoes. This will ensure the potatoes are done at the same time.
Use medium-sized potatoes, if possible. Nothing wrong with using large potatoes but they will take quite a bit longer to cook. Small potatoes are fine as well, just be sure to reduce the total cooking time accordingly.
FAQ’s
The best potatoes for baking are Russet or Idaho variety. These have a high starch content for a a fluffier potato, and a thick skin that crisps up nicely in the oven.
Baked potatoes can be part of a healthy and nutritious meal, as they are low in calories and high in fibre and vitamins. However, be mindful of the toppings since this is where the not-so-healthy calories can add up.
The size of the potato, and how hot your oven runs, will determine the exact length of time your potato will take to cook. In my oven, a medium-large Russet potato takes between 55-60 minutes to be perfectly cooked on the inside with crispy skin on the outside.
Poking holes in a potato before baking ensures the potato cooks evenly and doesn’t explode in the oven. When a potato is baked, the heat causes the moisture inside to turn into steam and expand, creating pressure inside the potato. If there are no openings to allow them to exhale steam as they cook, the pressure can build up to the point where the potato can burst, potentially making a mess in your oven. Don’t skip this step!
Yes, in fact, it’s better to bake potatoes without foil, as wrapping them in foil can trap moisture and steam the potatoes, resulting in a soft, soggy skin.
No, any coarse salt will work here. Most sea salts are quite coarse and sold at most grocery stores. If all you have is fine sea salt, just use a lot less.
You can use butter if you wish, but the high moisture content in butter might cause the skin to actually lose some of the crispiness. Plus, I prefer to use the butter to decadently flavour the inside of my fluffy, potato. 😉
Baked Potato Toppings
You can’t beat the old-school toppings that we all know and love on a baked potato. But you can get adventurous and go crazy, too. Here’s a list of the tried-and-true, plus some suggestions we think would be fabulous:
Cheese: Cheddar, mozzarella, pepper jack, blue cheese, goat cheese or feta.
Aromatics: Chives, green onions, diced red onion, pickled red onions, crispy shallots, fried garlic slices.
Condiments or sauces: BBQ sauces, butter, Red or green chimichurri sauce, tahini sauce, sour cream, tzatziki.
Meat: Chili, pulled chicken, bacon, diced pepperoni, picadillo, browned chorizo sausage, crab meat.
Meat-less protein: Vegetarian chili, plant-based sausage, chipotle-flavoured jackfruit or tempeh.
Vegetables: Corn kernels, black beans, braised lentils, caramelized onions, grilled onions, guacamole, pico de Gallo or diced tomatoes, roasted onions and peppers, roasted broccoli or cauliflower.
Herbs and spices: Chopped fresh chives, dill, parsley, or tarragon. Sprinkle with cardamom, turmeric, or chaat masala for some Indian-ish flavour.
Serving Suggestions
Serve your loaded baked potato as is for a meal on its own or alongside some of these delicious sides and mains:
- Hearty salads: So good with this Kale salad, a Caesar salad, or broccoli salad.
- Roasted or grilled meat: Baked potatoes are a fabulous side to pretty much any roasted or grilled meat. Try it with these baked lemon chicken thighs, or this roasted chicken with grapes.
- Roasted or pan seared veggies: Any roasted veggies would be a great accompaniment to these baked potatoes. Try with cauliflower, brussels sprouts, or broccoli.
- Soup: So good alongside your favourite soup. Try it with this delicious easy tomato soup.
Storage Suggestions
- To store: Leftover baked potatoes can be stored in the refrigerator, an airtight container, for up to 4 days.
- To reheat: For best results, reheat the baked potato in a 350ºF oven for 15 to 20 minutes. Alternatively, you can cover the baked potato with a damp paper towel and reheat it in the microwave for 2 to 3 minutes.
More Potato Recipes To Try
- Instant Pot Mashed Potatoes
- Potatoes Au Gratin
- Roasted Fingerling Potatoes with Romesco Sauce
- Baked Parmesan Potato Wedges
- Sweet Potato Nachos
***If you give this Perfect Baked Potato recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Perfect Baked Potato
Ingredients
- 4-6 medium russet potatoes
- coarse Kosher salt or coarse sea salt
- Extra-virgin olive oil
- freshly cracked black pepper
Instructions
- Preheat oven to 450°F. Set a wire rack in a rimmed baking sheet.
- Scrub the potatoes clean but do not dry them. Use a fork to poke holes all over the potatoes. Wet them again if they dried up too much and transfer to wire rack.
- Sprinkle generously with salt all over. It's okay if it doesn't stick to the sides and bottom.
- Bake for 50-60 minutes, or until the skin is crispy and the inside is tender when pierced with a skewer or very small knife. *See notes.
- Remove potatoes from oven and brush and brush all over with olive oil. Sprinkle the tops with a few more pinches of salt. Return potatoes to oven and continue to bake for 12-15 minutes.
- Remove potatoes from the oven and use the tip of a sharp knife to make a slit, lengthwise, on the top of each potato. Using a clean dish towel, push the two ends of the potato to gently squeeze the potato open. Now use a fork to fluff up the insides.
- Season with salt and pepper to taste. Top with your choice of toppings or lay them out at the table for everyone to top their own.
Notes
- To store: Leftover baked potatoes can be stored in the refrigerator, an airtight container, for up to 4 days.
- To reheat: For best results, reheat the baked potato in a 350ºF oven for 15 to 20 minutes. Alternatively, you can cover the baked potato with a damp paper towel and reheat it in the microwave for 2 to 3 minutes.
Lois Shapiro
10/10 recipe – you literally can’t f*** this up!
Sandra Valvassori
Haha, best comment ever 😂 So happy you enjoyed the recipe, Lois! Thank you so much for making it, and for leaving a review!