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Baked Potatoes are easy to make and these spuds are perfectly baked.
Below are our best tips to make perfect baked potatoes every time with crisp skin and a fluffy interior.
Top them with lots of butter, sour cream, bacon, and chives!
The Best Potatoes for Baking
Russet potatoes or Idaho potatoes are the best potatoes for baking. They have a fluffy starchy texture with skin that crisps nicely when lightly oiled and salted.
Really, any type of potato can be baked (red-skinned potatoes, Yukon gold etc,) although the texture of the potato flesh in thin-skinned potatoes is more buttery and less starchy/fluffy.
How To Bake a Potato
A perfect baked potato is very simple to make with just 3 ingredients. The method below ensures crisp skin and a fluffy inside.
- Scrub potatoes under running water to remove any dirt. Poke holes all over the potato using a fork.
- Brush the potatoes with olive oil and sprinkle with kosher salt (and a little pepper if you like). The oil helps to make crispy skin and salt adds flavor.
- Place the potatoes directly on the oven rack (no baking sheet needed). Bake for about 40-50 minutes (more on cooking times below).
Slice the potato open with a paring knife, top with butter, salt, and sour cream or scallions if you’d like.
Baked Potato Tips
Potatoes are poked with a fork to prevent steam from building up inside of the skins. A potato can explode (and make a big mess of your oven) if steam builds up! Poke each potato about 5-6 times making sure you pierce the skin.
If you want softer skin, wrap the potatoes in aluminum foil before they go in the oven. This helps to steam the skin keeping it from crisping up as much. I prefer crispy skin so I do not wrap them in foil!
How Long to Cook Baked Potatoes
The best baked potato recipe is simple to master. A high oven temperature is ideal, I bake potatoes at 400°F for 45-55 minutes in the oven.
Cooking times can vary depending on the size of the potatoes and the temperature of the oven, so the easiest way to test them is with a fork to make sure they’re soft throughout.
- 350°F 60 to 75 minutes
- 375°F 50 to 60 minutes
- 400°F 45 to 55 minutes
If you have other things cooking in the oven, baked potatoes can just be thrown in quickly without too much fuss.
Toppings for Baked Potatoes
Top baked potatoes with your favorite toppings like bacon, sour cream, or chives to create a perfect bite! More great ideas:
Fun Serving Idea If you’re serving a crowd, create a baked potato bar at home and let everyone top their own!
Got Leftover Baked Potatoes?
I often cook extra to use in these recipes!! Save the skins for potato skins too.
Did you enjoy this Baked Potato Recipe? Be sure to leave a comment and a rating below!
How to Make Baked Potatoes
Potatoes are baked until the skin is crisp, & the insides are soft, white, & fluffy. Top with bacon, sour cream, cheese, or green onions!
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Preheat the oven to 400°F.
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Scrub potatoes to remove any dirt or debris. Dab dry with paper towels.
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Poke each potato with a fork to pierce the skin about 5-6 times per potato.
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Rub the outside of each potato with olive oil and season with Kosher salt.
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Place potatoes directly on the middle rack of your oven and bake 45-55 minutes. (I place a small piece of foil on the rack below to catch any drippings).
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Serve hot with your favorite toppings.
If you want softer skin, wrap the potatoes in aluminum foil before they go in the oven. This helps to steam the skin keeping it from crisping up as much. I prefer crispy skin so I do not wrap them in foil!
You can change the cooking temperature and time based on what else you are cooking.
- 350°F 60 to 75 minutes
- 375°F 50 to 60 minutes
- 400°F 40 to 50 minutes
Cooking times can vary based on the size of the potatoes. They are done cooking when they are soft if poked with a fork.
Calories: 230 | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 888mg | Fiber: 2g | Sugar: 1g | Vitamin C: 12.1mg | Calcium: 28mg | Iron: 1.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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