This perfect baked potato recipe is simple to prepare in the oven, with crispy skin and fluffy interiors. Just add your favorite toppings and enjoy!
Best Baked Potatoes
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. These are the best potatoes to serve as a side dish with your favorite protein like steak or make it a meal and top it with chili or broccoli and cheese. 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.
- Potatoes: I like to use russet potatoes but you can also use Yukon Gold or Idaho.
- Olive oil: I use an oil spritzer to lightly coat.
- Salt: I like kosher salt but sea salt can also be used.
How to Bake a Potato in the Oven
Once you’re ready to bake follow these steps:
- First, preheat the oven to 425F, and line a baking sheet with foil or parchment paper. Adjust oven racks so they bake in the center.
- Prep the potatoes: Scrub, wash and dry them well with a towel. Then, prick the potatoes all over with the tines of a fork,
- Next, season the potatoes with salt and place them on the prepared baking sheet and spritz them all over with olive oil.
- Season them liberally with kosher salt, and transfer them to the preheated oven to bake.
- 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 Potatoes
For a quicker method, make baked potatoes in the microwave:
- Pierce potatoes all over with a fork.
- Cook the potato for 3 to 4 minutes and then flip and cook for an additional 3 to 4 minutes.
- For every extra potato you’re cooking, add 1 minute for each side.
- If still hard, continue to cook in 1-minute increments until the potato is tender.
Tips for Perfect Baked Potatoes
- 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.
Baked Potato Topping Ideas:
- Classic: Sour cream, salt, and pepper.
- Simple: Salted Butter or dairy-free butter
- Healthier: Greek yogurt, salt and pepper
- Loaded Baked Potato: Sour cream, crumbled bacon, shredded cheddar cheese and chives.
- Tex Mex: Black beans, guacamole, green onions and salsa
- Broccoli and Cheese: Add some steamed broccoli and melted cheddar
- Vegetables: Top with steamed vegetables
- Protein: Add some shredded chicken
Store leftover baked potatoes in an airtight container for up to 4 days in the refrigerator.
More Baked Potato Recipes
- Air Fryer Baked Potato
- Slow Cooker Baked Potato
- Loaded Turkey Chili Baked Potato
- Twice Baked Potatoes
- Baked Potato Soup
Baked Potato Recipe
- 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
- 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.
- 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.