Baked Potatoes
This post may contain affiliate links. Read my full disclosure policy. 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 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 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 You May Also Like RecipeComments (32)Add Comment Recipe Comments (32) Add Comment Ingredients 4 large russet potatoes, scrubbed clean of dirt, rinsed and dried 2 teaspoons vegetable or olive oil ½ teaspoon salt 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. 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 Powered by 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 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. See more recipes: Gluten-Free AdaptableHow To & ResourcesVegetables & SidesVegetarianAmerican Gluten-Free Adaptable How To & Resources Vegetables & Sides Vegetarian American