Name: Perfect Baked Potato
Prep time: 5 min
Cook time: PT-489049H28M20S
Total time: PT-489049H28M20S
Cuisine: American
Ingredients: 2–4 Russet potatoes (medium or large); Olive oil or neutral cooking oil; Kosher salt; Optional Toppings:; Butter; Sour cream; Shredded cheese; Chopped chives or green onions; Black pepper; Chili, steamed broccoli, or sautéed mushrooms

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The perfect baked potato is crispy on the outside, fluffy on the inside, and endlessly customizable. I bake mine with just a touch of oil and salt to get that golden, crackly skin — then I split it open and fluff the center into a cloud of steam before loading it with toppings. Whether I’m serving it as a side dish or building it into a full meal, this classic never disappoints.

Why You’ll Love This Recipe

I love how easy and satisfying a baked potato is. There’s something timeless about the combination of crispy skin and tender interior, and it’s such a blank canvas. I can keep it simple with butter and salt, or go all out with sour cream, cheese, chives, and even chili. The best part is that it’s practically hands-off — once it’s in the oven, I don’t have to do much at all.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes (medium or large)
Olive oil or neutral cooking oil
Kosher salt

Optional toppings:

Butter
Sour cream
Shredded cheese
Chopped chives or green onions
Black pepper
Chili or steamed broccoli

Directions

I preheat the oven to 425°F (220°C).
I scrub the potatoes clean and dry them thoroughly with a towel.
I prick each potato a few times with a fork — this helps steam escape and prevents splitting.
I rub them all over with olive oil and sprinkle generously with kosher salt.
I place the potatoes directly on the oven rack (or on a wire rack set over a baking sheet) and bake for 45–60 minutes, depending on size.
I check for doneness by piercing with a knife or skewer — it should slide in easily with no resistance.
I remove them from the oven, slice them open down the center, and gently squeeze the ends to fluff the inside before adding toppings.

Servings and timing

This recipe makes 2–4 servings, depending on how many potatoes I bake.
Prep time: 5 minutes
Cook time: 45–60 minutes
Total time: 50–65 minutes

Variations

Sometimes I rub the potatoes with garlic powder or smoked paprika before baking for extra flavor. If I want a full meal, I top them with leftover chili, roasted vegetables, or sautéed mushrooms. I’ve also made a baked sweet potato version — the same method works perfectly. When I’m hosting, I turn this into a baked potato bar with a spread of toppings for guests to build their own.

Storage/Reheating

I store leftover baked potatoes in the fridge for up to 4 days. To reheat, I wrap them in foil and warm in a 350°F oven for about 15–20 minutes. If I’m in a hurry, I microwave them for a couple of minutes, then finish them in a skillet or toaster oven to re-crisp the skin. I’ve even scooped out the insides to use for mashed potatoes or stuffed potato skins later.

FAQs

What type of potato is best for baking?

I always use russet potatoes. Their high starch content makes them light and fluffy inside, and their thick skin crisps up beautifully in the oven.

Do I need to wrap the potatoes in foil?

No — I skip the foil. Wrapping in foil steams the potato and makes the skin soft. I like a crispy skin, so I bake them uncovered directly on the rack.

How can I tell when a baked potato is done?

I test by piercing with a knife — it should slide in easily. The skin will also look dry and slightly puffy when it’s ready.

Can I microwave instead of bake?

Yes, but the skin won’t get crispy. When I’m short on time, I microwave the potato first, then finish it in the oven or air fryer for that crisp exterior.

Should I oil the potato before or after baking?

I oil and salt the potato before baking. It helps the skin crisp up and gives it great flavor.

Conclusion

A perfect baked potato is simple, classic, and always satisfying. I love how something so basic can feel so comforting and customizable. Whether I’m keeping it minimal or piling on the toppings, this recipe never fails — it’s my go-to when I want something warm, easy, and endlessly adaptable.