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The perfect baked potato recipe – crisp outside, soft and fluffy inside, in just a few quick steps. An easy, budget-friendly classic, packed with flavor and fully customizable.
When the weather draws in and the nights get longer, a baked potato is a comforting and versatile choice. Making them in the oven is quick and compliments any meal – with the exception, perhaps, of breakfast! In just a few minutes, you can learn how to make oven-baked potatoes, along with tips on selecting the right potato for the task.
Table of contents
Ingredients
- Russet potatoes: These are best for baking because they have low moisture, high starch, and a thick skin that crisps well while keeping the inside fluffy. However, any potatoes would work in a pinch.
- Sea salt or kosher salt
- Olive oil (or any preferred vegetable oil)
How to bake a potato
Baking potatoes in oven starts with the oven itself. Place an oven rack in the center and preheat the oven to 425ºF/220ºC (or to 400ºF/200ºC fan-assisted).
Prepare potatoes: Start by washing your potatoes. Brush them well with a vegetable brush to remove any dirt, then dry them with a kitchen towel. This will keep your potatoes nice and crisp – and free from any nasty stuff. Then, poke each of your potatoes with a fork a few times to pierce the skin – this will stop them from exploding in the oven. Place on a baking sheet lined tray.
For an extra crispy skin, brush oil over each potato. You can use your fingers or use a silicon brush to make sure it’s completely covered. Then, rub some sea salt all over each potato.
Bake the Potatoes: Bake at 425ºF/220ºC (or 400ºF/200ºC fan-assisted) for approximately 45 to 60 minutes or until they become soft and can be easily cut open. The exact baking time may vary depending on the size of the potatoes, so start checking after the 45-minute mark.
Once ready, carefully remove the the potatoes from the oven using oven mitts or tongs, and let them cool for a few minutes.
Cut and enjoy: Cut a cross on the top of each potato using a paring knife. Squeeze the sides to fluff them up, then add plenty of butter or sour cream and your favorite toppings. I love using a sprinkle of chives (or green onions), salt, and pepper as classic potato toppings.
Serving suggestions
You can enjoy it as it is with your favorite toppings, and feel free to swap out butter or sour cream for yogurt or cheddar cheese.
You can serve them with your favorite protein – like my oven-baked chicken breast, crispy tofu, or steak. Or even alongside a salad and other roasted veggies. I love pairing it with this easy Greek salad or Mediterranean Roasted Vegetables.
FAQs
Wrap the potatoes in foil only if you want softer skin. When the potatoes bake wrapped in aluminum foil, this will steam the skin and keep it from crisping up too much.
Baked potatoes in the oven should be soft to the touch when ready. Pierce with a fork or knife and if it slides in easily, it’s ready. Or give it a squeeze – it should be soft. If you prefer to check with a thermometer, the internal temp should 205°F/96ºC.
Salt absorbs and draws out any extra moisture from the potato. It will also help the baked potato cook more evenly.
More delicious potato recipes
If you try this recipe, I’d love to hear your thoughts and/or questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Perfect Baked Potato
Ingredients
- 3.1 lb potatoes (4 large); Russet potatoes are best
- 1 tsp olive oil or other vegetable oil (canola oil)
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 425ºF/220ºC (or to 400ºF/200ºC fan-assisted).
- Wash the potatoes. Brush them well with a vegetable brush to remove any dirt, then dry them with a kitchen towel. Then poke each of the potatoes with a fork a few times to pierce the skin – this will stop the potatoes from exploding in the oven.
- For an extra crispy skin, brush oil over each potato. You can use your fingers or a silicone brush to ensure complete coverage. Then, rub sea salt all over each potato.
- Bake the potatoes at 425ºF/220ºC (or 400ºF/200ºC fan-assisted) for 45 to 60 minutes, or until they become soft and can be easily cut open. The baking time may vary depending on potato size; start checking after 45 minutes.
- Once ready, carefully remove the potatoes from the oven using oven mitts or tongs and let them cool for a few minutes.
- Cut a cross on the top of each potato using a paring knife. Squeeze the sides to fluff them up, then add plenty of butter or sour cream and your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I took off one-star because you said to use sea salt. I guess you do not know that ALL salt is sea salt. Check out this article. https://www.thekitchn.com/sea-salt-vs-table-salt-is-there-actually-a-difference-221471
Thanks for your comment, Don.
Although all salt is sea salt, it comes packaged in different forms – crystals large or small, or even fine like dust. Table salt also has caking agents in it.
That’s why I specifically mention sea salt (the one labeled as such) and so one wouldn’t use table salt for this recipe.