Learn how to make the Best Baked Potato Recipe that has perfectly crispy, salty skin on the outside and is soft and fluffy on the inside. Top your perfect baked potato with your favorite toppings, such as butter, sour cream, and crispy bacon bits, and you have an amazing side dish for any meal.
Here you will learn the best potatoes to buy, the ideal oven tempreture, and exactly when to oil an dsalt the skins. You will also get air fryer instructions, topping ideas, and answers to your most common questions to guarantee success every time.
Looking for more baked potato recipes? Try these Air Fryer Baked Potatoes, Loaded Potato Skins, or the ultimate Twice Baked Potatoes.
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Why You’ll Love This Recipe
- Minimal Effort: Hands-off baking with pantry staples.
- Endless Toppings: Build-your-own bar ideas for weeknights or parties.
- Crispy, seasoned skins: Golden, salty skins you’ll actually want to eat.
- Fluffy Centers: Simple method for light, steamy insides every time.
The Best Baked Potato Recipe
We’re getting back to the basics with this one. Anyone can baked potato, but our Best Baked Potato recipe is the difference between good and ah-mazing!
With just a few simple instructions and tips, we’ll show you exactly how to achieve those ultra fluffy insides and golden crispy skinned baked potatoes that you crave. We have also included some of our favorite topping ideas and answers to your frequently asked questions (hint: ditch the aluminum foil!).
All you need now are a few large potatoes, cooking oil, sea salt, and your favorite potato fixings, and you are ready to go.
The Best Potatoes for Baking
What are the best potatoes for roasting? When it comes to choosing the best baked potatoes, Russet potatoes are the gold standard. They are sometimes tagged as baker potatoes in the grocery store. They have a high starch content that makes for a perfectly fluffy texture once cooked. Plus, the skins are thick enough to get nice and crispy in the oven. You might also find them called Idaho potatoes here in the United States.
Waxy potatoes, such as Yukon gold or red potatoes, tend to clump if you try and fluff them. They have much higher water content and are better for boiling or roasting whole.
Toppings for Baked Potatoes
- Butter (yup!)
- Sour cream
- Cheese of all kinds (the more the merrier)
- Beef Chili
- Diced onions and green onions
- Cheddar Queso Dip
- Alfredo Sauce
- Taco meat with taco toppings (shredded cheese, sour cream, shredded lettuce and salsa)
- Guacamole
- Broccoli
- Salsa
- Ranch dressing with cheddar cheese and bacon bits
- Homemade Bacon Bits
Key Ingredients
- Russet Potatoes – these are hands down our favorite potatoes for baking. Sometimes also called Idaho potatoes, this variety is starchier, making for super fluffy insides. They also have a nice thick skin which bakes up nice and crispy.
- Avocado Oil – you can also substitute another kind of cooking oil, but you want to try and use one that won’t smoke at a high temperature. Grapeseed, canola, vegetable or pure olive oil will work, too.
- Sea Salt – coarse or fine sea salt (or kosher salt) will work great. Whatever you use, just don’t skimp! You may also want to season with additional salt and pepper before serving.
How To Make Baked Potatoes in the Oven
- Preheat the oven to 400 degrees F.
- Prep and season: Scrub the potatoes, then dry well. Using a fork, poke the potato skins with 6-10 holes about a 1/2″ deep. Continue to pierce all of the potatoes, then put them into a large ziplock bag with the avocado oil. Seal the bag and roll the potatoes around inside until all the potatoes are covered in oil (Note: if you don’t have a ziplock bag, you can use a large bowl). Place potatoes onto a 9″ x 13″ baking dish or cookie sheet lined with aluminum foil or parchment paper. Sprinkle sea salt all over each potato, making sure to get the sides, too.
- Bake: Bake in preheated oven for 50-60 minutes, or until a fork inserted does not stick. Remove from the oven and slice open. Use a fork to lightly fluff the insides and serve warm with your favorite toppings.
- Enjoy!
Recipe Variations
- Classic Loaded: Butter, sour cream, shredded cheddar, bacon, chives, salt and pepper.
- Broccoli Cheddar: Steamed broccoli and warm cheese sauce.
- Chili Cheese: Beef or turkey chili, cheddar cheese and green onions.
- Taco Potato: Seasoned Ground Beef or chicken, salsa, avocado, cilantro.
- BBQ Chicken: Shredded BBQ chicken, red onion, and ranch drizzle.
- Mediterranean: Whipped feta or tzatziki, olives, tomatoes, cucumbers, and dill.
- Breakfast Potato: scrambled eggs, crumbled Sausage, cheddar cheese, and hot sauce.
Frequently Asked Questions
Yes! Scrub and poke holes the the potatoes as directed, then place potatoes on a paper plate or directly on the microwave turntable. Cook on full power for 5 minutes, then turn them over and cook for another 5 minutes.
When done, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through.
This may come as a surprise, but it’s actually preferable NOT to wrap baked potatoes in foil. The foil steams the potatoes, so you will never get that beautifully crispy skin.
A baked potato is fully cooked once the internal temperature reaches 210 degrees F.
Again, cooking time depends on a few different factors but it should take approximately 60-65 minutes to bake a potato at 375 degrees F.
We like to bake potatoes at 400 degrees F. The high temperature is crucial if you want to get fluffy insides and crispy skin baked potatoes.
Yes! Just prick the potatoes with a fork several times, then rub potatoes with avocado oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a crockpot, cover, and cook on high for 4 1/2 to 5 hours, or on low for 7 1/2 to 8 hours until tender.
Tips for the Best
- Potatoes: Russets (Idaho/baking potatoes) are the best for ultra-fluffy centers due to high starch. If you have other potatoes on hand you’re trying to use up, those will work too. The texture will be just a little different but the method works on just about all types of potatoes.
- Wash and Dry Well: Scrub, rinse, and pay completly dry for crisp skins.
- Poke Holes: Prick each potato 6-8 times so steam can escape and they don’t burst.
- Oil and Salt the Skin: Rub with a little olive oil and kosher salt for golden, tasty crust.
- Don’t Foil Wrap: Foil steams the potato and softens the skin. Bake unwrapped for crispy results.
- Check Doneness: Internal temp 205-212 °F, or squeeze gently- should feel very tender with no firm center.
- Fluff Properly: Slice lengthwise, pinch ends to open and fluff with a fork so butter melts into the center.
Storing and Reheating
- Make Ahead- You can prepare the potatoes and cook them in the oven. Keep them warm in a crockpot or on warm in the oven for up to 1 hour before you need them.
- Baked Potatoes for a Crowd- If you’re wondering how to make baked potatoes for a crowd, you can prepare the potatoes and place them on large baking sheets. Try to space the potatoes so they aren’t touching. This will ensure the potato skins are crispy.
- Reheat Baked Potatoes in the Microwave– place the baked potatoes on a paper plate. Heat on high for 30 seconds, rotate, and microwave for another 30 seconds. Repeat until warmed through.
- Storing- Place the cooled baked potatoes in a ziplock bag and store in the fridge for up to 5 days.
Best Baked Potato Recipe
Ingredients
- 4 large russet potatoes
- 3 tablespoons avocado oil
- 4 teaspoons salt
Instructions
- Preheat oven to 400 degrees F.
- Using a fork, poke 6-10 holes, about a 1/2" deep, into each potato.
- Put the potatoes into a large ziplock bag with the avocado oil. Seal the bag and roll the potatoes around inside the bag until all the potatoes are covered in oil.
- Place potatoes onto a 9" x 13" baking dish or cookie sheet lined with aluminum foil. Sprinkle salt all over each potato, making sure to get the sides, too.
- Bake for 50-60 minutes, or until a fork inserted into the center does not stick. Once cooked, remove from the oven and slice open. Use a fork to lightly fluff the insides and serve warm with your favorite toppings. Enjoy!
Video
Notes
- Storing Leftovers- Place the cooled baked potatoes in an airtight container and store in the fridge for up to 5 days.
- Reheating Instructions- you can bake the potatoes a day in advance and then warm in a crockpot or warm oven until warmed through.
Nutrition
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More Potato Recipes You’ll love
- Crispy Baked Potato
- Air Fryer Sweet Potatoes
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- Gruyere Scalloped Potatoes
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Our recipe for the Best Baked Potato is simple, full of flavor and uses just three ingredients. With just a few simple instructions and tips, we’ll show you exactly how to achieve those ultra fluffy insides and crispy golden skin that you crave.
Categories:
Fall Recipes, Gluten-Free, Nut-Free, Potatoes, Sides, Spring Recipes, St Patrick's Day, Summer Recipes, Vegetarian, Winter Recipes,
I love your recipe. It’s the cooking temp and time that always get me. Someone put me on to massaging the potato with the oil before poking and salting. It sounds ridiculous, but it is divine. Also, if I am short of time, I put my potatoes in the microwave until almost done and then pop them in the oven for about 15 minutes. It helps give it a good texture.
DID YOU POKE YOUR TATERS WITH A FORK BEFORE YOU COOKE THEM??? OR DID YOU ACTUALLY COOK THEM TO LONG. EVERY OVEN IS DIFFERENT IF COOKED TO LONG THEY WILL BECOME HARD.
Poke them before you bake them. The cooking time will be 45 min to 60 min. Cook them just until they are fork temder. (When you poke it with a fork, it should slide out easily without picking up the potato)
I don’t know if it’s my oven or because I rarely cook baked potatoes but they were not done in the allotted time. Over an hour now and still hard as a rock.
Thank you for the recipe and all the tips that you shared. Cannot wait to try this! 🙂