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Baked Potato
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Baked Potato is a simple side dish that everyone loves and wants to master! The salty, crispy skin on the outside, light and fluffy on the inside is what the perfect baked potatoes is made of! Top it with butter or go all out and load it with sour cream, cheese bacon and more! We will teach you how to make the perfect baked potatoes in the oven to serve as a quick and easy side dish during the week or when you have guests over!
A Baked Potato might seem totally basic, but if you’ve ever made them you know how hard it is to get them crispy on the outside and light and fluffy on the inside. I can’t tell you how many I’ve made with soft, soggy skins with no flavor. I used to have trouble getting them to cook all the way, too! Ugh, so frustrating! So, I made it my goal to figure out the BEST Baked Potato recipe and (after lots of testing!) I finally figured it out.
Let me say, my family – especially my husband! – is so happy I figured it out! They are always something my family likes to get when we eat out – especially if they’re loaded with butter, sour cream, and bacon! Now that I’ve mastered making them at home they are the ultimate side dish. I love that I can customize the toppings to go with different main dishes like Cheesy Meatloaf and Stuffed Chicken Breasts. Sometimes the Baked Potato is the main dish – when you load it up with all the toppings it’s a filling dinner.
The best thing about this recipe is that it’s so easy! The key to making a great Baked Potato is just four ingredients and few simple steps. I promise, it’s not hard and you’ll be so happy you tried it. They’re easy enough for a weeknight, but great for dinner guests, too!
What do I need to make Baked Potatoes?
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
- large russet potatoes
- olive oil
- fine sea salt
- pepper
How do I make them?
- Wash – it’s important to prep the potatoes by washing them and then thoroughly drying them.
- Poke – pierce the potatoes several times with the tines of a fork.
- Season – coat the potatoes in olive oil and then coat them with the salt and pepper.
- Bake – place the potatoes on a baking sheet and bake them for approximately 45 minutes at 425 degrees F.. You know when they’re done when you can easily pierce them with a fork.
Tips and Tricks for the Perfect Baked Potato!
- You want to use large russet potatoes for this recipe. They are starchier with less moisture which means they’ll be nice and fluffy on the inside once they’re baked.
- Be sure to poke holes in the potatoes! This allows steam to escape while the potato bakes. If you don’t poke holes in the potatoes the potatoes could explode in the oven. Eek.
- Other recipes may be different, but I like to bake my potatoes at a high temperature. First, they bake faster but also I find the skin is crispier.
- Don’t skip the olive oil! Olive oil adds flavor, but it’s also very important for achieving a crispy skin.
- And, while we’re at it, don’t skip the salt and pepper either. They both add flavor, but the salt helps make the skin crispy, too, by drawing out the moisture. Less moisture in the potato means the inside will be fluffier and the skin will be crispier.
- This recipe is for four potatoes. If you want to bake more potatoes, you may need to increase the bake time.
Are baked potatoes better in foil?
I don’t recommend baking your potatoes in foil. I learned the hard way – I used to do this all the time! – and could never figure out why potatoes baked in foil didn’t turn out right. Well, if you wrap the potatoes in foil they basically steam in the oven because the moisture is trapped inside the foil. This means the skin won’t be crispy and you won’t get the nice fluffy texture inside.
You don’t have to wrap the potatoes in anything – poke holes in them, place them on a baking sheet and let the oil, seasoning and oven do the work. As they bake the moisture will be pulled out and you’ll have perfect baked potatoes!
Do I need to poke holes in potatoes to bake them?
Yes, it’s very important to poke holes in the potatoes before you bake them! The holes allow the steam to escape. This is important for two reasons: first, allowing the moisture to escape means you’ll have fluffier potatoes with crispy skin. Second, if the steam can’t escape and builds up inside the potato, it could explode in the oven. So not fun.
How do you make a good baked potato?
It’s very easy to make a good baked potato with the right steps! Wash and dry the potatoes, poke holes in them with a fork , coat them in oil and salt, and bake them in a hot oven. I’ve made them this way many times and they always come out of the oven crispy on the outside and fluffy on the inside!
Are baked potatoes good for you?
Hmm, well it depends! A potato by itself is not necessarily bad for you. It’s loaded with nutrients (the skin is especially nutrient-rich) and definitely have health benefits when eaten plain. The problem is when they’re loaded with sour cream, butter, bacon, cheese and other not-so-great-for-you-but-oh-how-I-love-them toppings. I believe in moderation, so loaded baked potatoes are definitely a once-in-a-while treat for us!
Dishes to Serve with them!
Looking for a main dish to serve with your crispy-skinned Baked Potatoes? Check out some of our favorites!
- Instant Pot Ribs
- Parmesan Crusted Tilapia
- BBQ Baked Chicken Drumsticks
- Garlic Baked Pork Chops
- Grilled BBQ Tenderloin
More Delicious Side Dishes!
Want more ideas for side dishes? You can’t go wrong with these!
- Crack Potatoes
- Cheesy Broccoli Cauliflower Casserole
- Grilled BBQ Bacon Twice Baked Potatoes
- Mom’s Cottage Potatoes
WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:
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Try it and love it? Rate it, please!!! ? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your beautiful apple pies!!
Baked Potato
Restaurant quality Baked Potatoes that are light and fluffy with a crispy, salty skin!
Print Pin RateServings: 4
Calories: 301kcal
Ingredients
- 4 large Russet Potatoes
- ¼ c. olive oil
- 2 tsp fine sea salt
- 2 tsp pepper
Instructions
- Preheat the oven to 425 degrees.
- Wash and dry the potatoes. Pierce the potato several times with a fork.
- Place olive oil in bowl. Roll potatoes in oil.
- In a small container mix together salt and pepper. Rub salt and pepper all over the potatoes.
- Place potatoes on baking sheet and baked for about 45 minutes or until the potatoes pierce easily with a fork. Exact baking time may differ depending on size of potatoes.
- Serve with butter, cheese, chives, sour cream or any of your favorite toppings.
Notes
Tips and Tricks for the Perfect Baked Potato!
- You want to use large russet potatoes for this recipe. They are starchier with less moisture which means they'll be nice and fluffy on the inside once they're baked.
- Be sure to poke holes in the potatoes! This allows steam to escape while the potato bakes. If you don't poke holes in the potatoes the potatoes could explode in the oven. Eek.
- Other recipes may be different, but I like to bake my potatoes at a high temperature. First, they bake faster but also I find the skin is crispier.
- Don't skip the olive oil! Olive oil adds flavor, but it's also very important for achieving a crispy skin.
- And, while we're at it, don't skip the salt and pepper either. They both add flavor, but the salt helps make the skin crispy, too, by drawing out the moisture. Less moisture in the potato means the inside will be fluffier and the skin will be crispier.
- This recipe is for four potatoes. If you want to bake more potatoes, you may need to increase the bake time.
Nutrition
Calories: 301kcal | Carbohydrates: 39g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 1174mg | Potassium: 902mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg
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LEAVE A COMMENT
These are restaurant quality baked potatoes!! My whole family just raved about them!!
So soft and fluffy!
These look like the ultimately perfect baked potatoes! Clarifying why not to use tin foil is a super tip along with the others!
I use to do it all wrong! Skip the foil!
These tips really do make the best baked potato!
I will never go back to the way I used to make them!
This is our go to baked potato recipe! They come out perfect every time. Thanks so much for sharing!
You’re welcome!
This is the way to go about making a serious baked potato. The outside is crispy and a cross between a chip and a fry. The inside is heaven. Soft and fluffy like buttery clouds. Thank you for this, it’s the only way I will ever make a baked potato again. Served them for dinner and no one could stop eating them. The potato was so large they ate the potato and I put everything else in the fridge for leftovers tomorrow. I will not make the potatoes again until the leftovers are gone or they will never be eaten. Best baked potato we’ve ever eaten. This really deserves 10 stars. Who would have thought some holes and some Olive oil and salt and pepper could make such a difference. Try it and you’ll never go back.
Hi Mary – thank you so much for the review! I’m so happy you and your family enjoyed them!
These were phenomenal! I made them tonight. My husband just loved it. The man doesn’t love anything, so I take that as high praise! I mean how many baked potatoes have I cooked over the years, and I never thought to rub the skins in olive oil and salt and pepper. The skin was nice and crunchy and so flavorful, and the inside was so creamy. This will be the only way we’ll make baked potatoes from now on. I served them with Julie’s Mini Meatloaves, which were also quite delicious. it was a “Julie’s Eats and Treats evening.” Thanks so much!!!
That is SO awesome! I’m glad it was a hit for you AND your husband. Thank you so much for the review!