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.
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
How to tell if a baked potato is done? Baked potatoes should be soft to the touch when ready. Pierce with a fork or knife and if it slides in easily, it's ready. Or squeeze it – it should be soft. If you prefer to check with a thermometer, the internal temperature should be 205°F/96ºC.To Store: If you've got leftover oven-baked potatoes, you can store them for up to three days in an airtight container in the refrigerator.To Freeze: You can also freeze them for up to 8 months. Make sure to wrap them well individually, without any of the fillings/toppings. To reheat, wrap with foil and bake from frozen at 425ºF/220ºC for 30-40 minutes (until warm).Check the blog post for serving suggestions!