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Perfect Baked Potato

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A perfect baked potato is simple to prepare in the oven, with crispy skin and a fluffy interiors. This basic recipe for how to bake a potato is foolproof.

Baked Potato
Perfect Baked Potato

A perfect baked potato is so easy to make and this simple method is my go-to. Although you can make it fast in the microwave, baking it in the oven allows the outside to brown and crisp. Once you cut into it, the inside is soft and fluffy. Enjoy this baked potato recipe as a side dish with your favorite protein or make it a meal and top it with chili or broccoli and cheese like the Chili Baked Potato and this Broccoli and Cheese Twice Baked Potatoes. Potatoes are a whole food, a good source of fiber and are also full of antioxidants. You may also like this Baked Sweet Potato recipe.

Baked Potato with sour cream and chives

How to Bake a Potato in the Oven

I like to use russet potatoes but you can also use Yukon Gold or Idaho. You’ll also need olive oil spray not to be confused with cooking spray, and salt. Once you’re ready to bake follow these steps:

  1. First, preheat the oven to 425, and line a baking sheet with foil or parchment paper.
  2. Prep the potatoes by washing and drying them well. Then, prick the potatoes all over with the tines of a fork,
  3. Next, season the potatoes with salt and place them on the prepared baking sheet and spritz them all over with olive oil.
  4. Season them liberally with kosher salt, and transfer them to the preheated oven to bake.
  5. Bake for 50 to 60 minutes, until the skins is golden and crisp and you can easily pierce the potatoes with a small knife.

Microwave Baked Potato

  1. Cook the potato for 3 to 4 minutes and then flip and cook for an additional 3 to 4 minutes.
  2. For every extra potato you’re cooking, add 1 minute for each side.
  3. If still hard, continue to cook in 1-minute increments until the potato is tender

Tips for the Perfect Baked Potato

Don’t wrap it with foil. Although you may be tempted to wrap the potato in foil, doing so won’t give you that really crispy skin that we are looking for here. Leaving the potatoes unwrapped will give you the best results.

Salt the outside. The skin is the loaded with fiber, so don’t toss it! To make it flavorful you’ll want to salt it so it’s tasty and crisp.

How To Serve

Depending on how hungry you are you can eat a half or whole potato as a side dish. Serve this oven baked potato with some sour cream or a little butter, salt, and pepper. Or load it up with sour cream, crumbled bacon, shredded cheese and chives to make a loaded baked potato.

Baked Potatoes with buuterBaked Potatoes with buutereaten potato

Perfect Baked Potato Recipe

5 from 8 votes
4
Cals:157
Protein:4
Carbs:36
Fat:0.5
A perfect baked potato is simple to prepare in the oven, with crispy skin and a fluffy interiors. This basic recipe for how to bake a potato is foolproof.
Course: Dinner, Lunch, Side Dish
Cuisine: American
Baked Potato
Prep: 5 mins
Cook: 55 mins
Total: 1 hr
Yield: 4 servings
Serving Size: 1 potato

Ingredients

  • 4 medium russet or Idaho potatoes about 7 ounces each
  • extra-virgin olive oil spray
  • Kosher salt
  • chives, sour cream, Greek yogurt, butter, salt and pepper optional for topping

Instructions

  • Preheat the oven to 425°F and line a baking sheet with foil or parchment paper.
  • Use a fork to prick a few holes into the potatoes all over. Place on the baking sheet, spritz the potato with olive oil and rub all over; sprinkle with kosher salt all over.
  • Bake 50 to 60 minutes, or until the skin is golden and crisp and the potato is tender.
  • Use a fork to fluff up the insides of the potato before adding your toppings.
  • Slice open each potato. Assemble with all the fixins you like.

Microwave Directions

  • Cook the potato for 3 to 4 minutes and then carefully flip and cook for an additional 3 to 4 minutes.
  • For every extra potato you're making, add 1 minute for each side.
  • If the potato is still hard, continue to cook in 1-minute increments until the potato is tender.

Last Step:

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Notes

Meal Prep: Bake potatoes ahead for the week. To reheat, place on a sheet pan and warm in 350F oven about 20 minutes, or microwave 1 to 2 minutes.
Refrigerate leftover potatoes for up to 4 days.

Nutrition

Serving: 1 potato, Calories: 157 kcal, Carbohydrates: 36 g, Protein: 4 g, Fat: 0.5 g, Saturated Fat: 0.1 g, Sodium: 10 mg, Fiber: 2.5 g, Vitamin A: 1 IU

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25 comments on “Perfect Baked Potato”

  1. I make a baked potato like this in the toaster oven—time varies from 1 to 1/2 hours depending on the size.  Greek yoghurt works as well for me as sour cream; tzaziki is even better!

  2. Lately, I’m having a hard time finding the points values for your recipes. They used to be so easy to see. Where can I find them now?

  3. Thanks, Gina, for posting a really simple and low cost recipe. With the new global inflation upon us, I’m sure many of your readers, like me, are more frugal in the grocery store these days. 

    Would you be able to post more recipes that are budget friendly? I’ve come to value your health conscious selection for years now, but now must also be mindful of increasing grocery costs.  

    Thanks again Gina 

  4. Salting the potato is key – it makes the potato skin delicious.  It was very easy to do in my toaster oven.  I paired it with chili tonight.  Thanks for this post!

    1. Avatar photo
      Julie from MA

      Kathryn just seeing your post – you answered my question! What temp do you cook them at in air frlyer?

  5. This is so basic but so helpful! Raising my hand as a foil user :/.
    Please do method recipes like poached and scrambled eggs.
    Also, chili powder on baked potatoes is a game changer. I use half and half and a pinch of cream of tartar in my scrambled eggs, which has helped, but I still can’t poach.

    1. Avatar photo
      Barbara Dibble

      I know this post is from a year ago but Ihope you see my reply. If you haven’t tried adding a bit of cottage cheese to your eggs you’re missing out. It should be easy to figure out points. It is so good.

  6. I make mine virtually the same way, but I prop mine up on a rack over the sheet pan. I read somewhere that the rack allows the air to circulate under the potato, allowing for even cooking. It seems to make a difference, so I always do it. Given that potatoes are now one of my “free” items, I’ll keep this in a safe place.