The Best Baked Potato Recipe has perfectly crispy, salty skin on the outside, and is fluffy on the inside. I'll show you how to make the best baked potato in the oven using just three ingredients. 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.
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The Perfect Potato
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, as well as 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.
What are the Best Potatoes for Baking?
When it comes to choosing the best potatoes for Russet potatoes are the gold standard for baked potatoes. 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. Here in the United States, you might also find them called Idaho potatoes.
Waxy potatoes, such as Yukon gold or red potatoes, tend to clump if you try and fluff them. They have a much higher water content and are better for boiling, or roasting whole.
Toppings for Baked Potatoes
It might be better to ask, what can’t you top a baked potato with? Some of our favorite homemade and purchased toppings include:
- Butter (duh!)
- Sour cream
- Cheese of all kinds
- 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
Oven Baked Potato Ingredients
- Russet Potatoes - these are hands down our favorite potatoes for baking. Sometimes also called Idaho potatoes, this variety is starchier which makes 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 - both 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 just before serving.
How to Make Perfectly Baked Potatoes in the Oven
- Preheat 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 ½" 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!
How to Reheat a Baked Potato
The best way to reheat a baked potato isn’t necessarily the fastest way, but it crisps up the skin and makes sure your potato doesn’t dry out.
- Oven- Pull your baked potatoes out of the refrigerator and let them sit at room temperature for 20-30 minutes while you preheat the oven to 350 degrees. You can place the potatoes directly onto the rack in your oven, or else onto a baking sheet lined with aluminum foil. Bake for about 15-20 minutes, or until warmed through.
- Microwave- If you want to go with the quickest method, you can use the microwave. It’s very easy to dry the potatoes out this way, so we recommend covering them with a damp paper towel and reheating for about 2 minutes until warmed through.
If you are short on time, making a baked potato in the microwave is definitely quicker! However, we much prefer the texture of a baked potato made in either a convection oven or a regular oven. You will get a much crisper skin and fluffier insides.
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.
The baking time depends on your oven, as well as how full your oven is and how often you open the oven door. But generally speaking, it will take approximately 40-45 minutes to bake a potato at 425 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.
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.
More Russet Potato Recipes
- Air Fryer Baked Potatoes
- Crispy Baked Potato
- Loaded Potato Skins
- Twice Baked Potatoes
- Best Potato Recipes
Best Baked Potato Recipe
Ingredients
- 4 large Russett Potatoes washed
- 3 Tablespoons Avocado Oil can substitute another cooking oil
- 4 teaspoon Sea Salt
Instructions
- Preheat oven to 400 degrees F.
- Using a fork, poke 6-10 holes, about a ½" 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 (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 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!
Notes
How To Microwave Baked Potatoes
- Microwave the baked potatoes on a paper plate or directly on the microwave turntable. If cooking two or more potatoes, an additional 5 minutes. Check the potatoes. 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.
- Let the potatoes cool for about 5 minutes, then slice through the top of the potato and using 2 forks, fluff the inside.
How To Cook Baked Potatoes in the Crockpot
- Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil.
- Place the potatoes into a crockpot, cover, and cook on high for 4 ½ to 5 hours, or on low for 7 ½ to 8 hours until tender.
Nutrition
More Potato Recipes You'll love
- Potato Crust Quiche
- Potato Bites
- Smashed Potaoes
- Air Fryer Sweet Potatoes
- Au Gratin Potaoes
- Scalloped Potatoes
- Gruyere Scalloped Potatoes
- More Potato Recipes
- Best Potato Recipes
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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.
KAT .com
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.
Jill Baird
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)
Sam
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.
Mojoblogs
Thank you for the recipe and all the tips that you shared. Cannot wait to try this! 🙂