Baked Potato
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Baked Potato is the kind of side dish I never get tired of no matter how many times I make it. The potato skin comes out beautifully crisp and the inside is light, fluffy, and perfectly tender all the way through. A pat of butter melting into the center and your favorite toppings on top and it hits every time.
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It’s my go-to for easy weeknight dinners, backyard barbecues, and steakhouse nights at home when I want something filling and reliable that the whole family always loves. It is endlessly versatile since everyone can load their own potato exactly the way they like it, which makes it perfect for a crowd. Store leftovers in the fridge for up to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Baked Potato with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s everything you need to know to get perfect baked potatoes out of the oven every single time.
Preheat and Prep the Pan
Have your hot oven ready by preheating it to 425°F/220°C now so your potatoes cook evenly. An oven thermometer helps make sure you’re baking at the right temperature.
Line a rimmed baking sheet or baking pan with a sheet of parchment paper or aluminum foil. I use a nonstick square baking pan and precut square parchment sheets to make cleanup a breeze afterward.
Wash and Season the Potatoes
Have your whole medium potatoes scrubbed clean with a vegetable brush to remove any dirt, then pat them completely dry with a microfiber kitchen towel. Drying them well is key to getting that crisp and flavorful skin.
Russet potatoes are perfect for this great recipe due to their crisp skin and fluffy center, but Yukon Golds and Idaho potatoes are also excellent alternatives.
Use a fork to poke holes all over each potato, then rub them generously with olive oil, coarse Kosher salt, and freshly cracked black pepper. If you don’t have olive oil on hand, vegetable oil or avocado oil also works.
Bake Until Crisp and Tender
Once they’re on your prepared pan, bake the seasoned potatoes in the oven for approximately 45 to 50 minutes. If you’re using larger potatoes, you may need the full 50 minutes or even a little longer baking time, depending on your oven.
To check for doneness, slide a sharp knife or a paring knife through the thickest part of a potato. It should pass through easily, with a nice, crispy skin and a light, fluffy interior.
Add Toppings and Serve
Once fully baked, remove them from the oven wearing your oven mitts and let them cool slightly before handling. A good baked potato really comes down to what you pile on top, so have fun with your baked potato toppings. Add butter first, then go with fresh parsley, grated cheese, sour cream, or chopped green onions. Serve warm and enjoy!
Ingredients
- 4 Russet potatoes medium
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper freshly cracked
- 4 tablespoons butter
Instructions
- Preheat your oven to 425°f/220°C and place a sheet of parchment paper or aluminum foil on a rimmed baking sheet.
- Wash the potatoes with a vegetable brush to remove any dirt and then pat them dry. Using a fork, prick holes in your potatoes. then rub them with olive oil, salt and pepper.4 Russet potatoes, 2 tablespoons olive oil, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- Place them in the oven and bake for approximately 45-50 minutes. To test they are cooked to perfection, slide a knife through the potatoes, they should be nice and crispy on the outside and light and fluffy on the inside. Add butter to each potato and a topping of your choice. They come out perfectly every time, enjoy your baked potatoes!4 tablespoons butter
Notes
Nutrition
How to Store Leftovers
Before storing, place the baked potatoes directly on a wire rack to cool completely. Once fully cooled, wrap each one individually in aluminum foil or place them in an airtight container and refrigerate for up to 3 days.
To reheat, pop them back into a 350°F oven for about 15 to 20 minutes until warmed through, or microwave on high for 2 to 3 minutes if you’re short on time.
For longer storage, baked potatoes freeze well for up to 3 months. Let them thaw in the fridge overnight before reheating in the oven to help bring back some of that crispy skin texture.
What to Serve With Baked Potato
It’s incredibly versatile and pairs well with so many other dishes. Serve it alongside a crisp green salad or a bowl of tomato soup for a well-rounded plate. A side of coleslaw or roasted vegetables also rounds everything out beautifully.
Turn them into loaded baked potatoes with your desired toppings. Sour cream, shredded cheese, chives, garlic butter, and even a gentle squeeze of citrus make for a fully loaded vegetarian version that’s filling enough to be a meal on its own. Or keep it as a simple baked potato with just butter and salt and it is just as satisfying.
You can also lean into a topping bar setup if you’re feeding a crowd. Caramelized onions, roasted mushrooms, steamed broccoli florets, baked beans, and a variety of cheeses all make excellent additions.
More Easy Recipes for You to Try at Home
If you enjoyed this delicious baked potato recipe, I’ve got more potato recipes I think you’ll love.
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