Name: Perfect Baked Potato
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large russet potatoes, cleaned and dried; 1–2 tbsp olive oil or melted butter; 1–2 tsp kosher salt; Optional toppings: butter, sour cream, shredded cheese, chives, black pepper, steamed broccoli, chili, etc.

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A Perfect Baked Potato is crisp on the outside, fluffy on the inside, and ready to soak up whatever toppings I’m in the mood for—whether it’s butter, sour cream, cheese, or a full-loaded meal. It’s a simple classic that, when done right, is surprisingly satisfying and versatile.

Why You’ll Love This Recipe

I love this recipe because it proves how good something basic can be when it’s cooked the right way. No shortcuts, no microwaves—just a classic, oven-baked potato with a shatteringly crisp skin and a soft, steaming center. It works as a comforting side dish or a main meal when I pile it high with toppings. Perfect Baked Potato

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large russet potatoes (cleaned and dried)
Olive oil or melted butter
Kosher salt
Optional toppings: butter, sour cream, shredded cheese, chives, black pepper, steamed broccoli, chili, etc.

Directions

I preheat the oven to 425°F and line a baking sheet with foil or parchment.
I scrub the potatoes clean, then dry them thoroughly with a towel.
I prick each potato a few times with a fork to allow steam to escape during baking.
I rub them all over with olive oil and sprinkle generously with kosher salt.
I place the potatoes directly on the baking sheet and bake for 45–60 minutes, depending on size, until the skins are crisp and a fork slides easily into the center.
I let them rest for a few minutes before slicing open and fluffing the insides with a fork.
I top them however I like—simple with butter and pepper, or loaded up with all the fixings.

Servings and timing

This recipe serves 4 and takes about 1 hour total—just 5 minutes of prep and 55–60 minutes in the oven.

Variations

Sometimes I rub the potatoes with garlic powder or smoked paprika before baking for extra flavor. If I want a crispier skin, I bake them directly on the oven rack without foil. For stuffed versions, I scoop out the centers, mix them with cheese and sour cream, and bake again for twice-baked potatoes. Sweet potatoes work with this same method too.

storage/reheating

I store leftover baked potatoes in the fridge for up to 3 days. To reheat, I bake them at 350°F until warm or microwave them for a couple of minutes. I also dice them up and fry them into breakfast potatoes the next day. Perfect Baked Potato

FAQs

What kind of potato is best?

I always use russet potatoes. They have thick skins that crisp up beautifully and fluffy interiors that hold toppings well.

Do I need to wrap them in foil?

No, I skip the foil. Foil steams the skin and makes it soft. I want that crispy, salty exterior, so I bake them uncovered.

Can I bake them in advance?

Yes. I bake them ahead and reheat when needed. They stay fluffy and delicious if I don’t overcook them the second time around.

How do I know when they’re done?

I give them a squeeze with an oven mitt or poke them with a fork—if they feel soft all the way through, they’re ready.

Can I microwave instead?

I can, but the texture won’t be the same. Microwaving makes the skin soft and the inside less fluffy. I stick with the oven when I want perfect results.

Conclusion

A Perfect Baked Potato is one of those kitchen staples that I never get tired of. It’s simple, satisfying, and always hits the spot—especially when I get that golden skin just right. Whether I’m keeping it classic or going all-out with toppings, this method guarantees the kind of baked potato I crave: crisp on the outside, fluffy on the inside, and endlessly customizable.