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Baked Potato Recipe
This foolproof method makes the perfect baked potato—crispy skin on the outside, fluffy and tender inside. Bake them in the oven for the best texture, then load with your favorite toppings like butter, sour cream, chili, or broccoli and cheese. A simple, healthy side dish or base for a hearty meal.
Equipment
Ingredients
- 4 medium russet or Idaho potatoes (about 7 ounces each)
- extra-virgin olive oil spray
- Kosher salt (to taste)
- chives, sour cream, Greek yogurt, butter, salt and pepper (optional for topping)
Instructions
Oven Directions
- 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
- Use a fork to prick a few holes into the potatoes all over. 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.
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.
Storage: Refrigerate leftover potatoes for up to 4 days.
Nutrition
Serving: 1potato, Calories: 157kcal, Carbohydrates: 36g, Protein: 4g, Fat: 0.5g, Saturated Fat: 0.1g, Sodium: 10mg, Fiber: 2.5g, Vitamin A: 1IU
- WW Points: 4