This perfect baked potato recipe is simple to prepare in the oven, with crispy skin and fluffy interiors. Just add your favorite toppings and enjoy!
Best Baked Potatoes
A perfect baked potato is easier than you think—and this method is the one I rely on after years of testing. While the microwave is a quick option, baking potatoes in the oven creates that irresistible contrast: crispy, golden skin on the outside and a soft, fluffy interior once you cut in. They’re the ultimate blank canvas—serve them as a side with steak or chicken, or turn them into a full meal topped with chili, broccoli and cheese, or even Greek yogurt for extra protein. Potatoes are a nutrient-rich whole food, packed with fiber, potassium, and antioxidants. If you love this recipe, you may also want to try my Baked Sweet Potato for another simple, healthy side.
What You’ll Need
Here’s the ingredients to make these fool proof baked potatoes. See measurements in the recipe card below.
- Potatoes: I like to use russet potatoes but you can also use Yukon Gold or Idaho.
- Olive oil: I use an oil spritzer to lightly coat.
- Salt: I like kosher salt but sea salt can also be used.
How to Make Baked Potatoes In The Oven
Baking at high heat drives off moisture, which is why the skins crisp up while the insides stay fluffy. See recipe card below for print friendly directions.
- First, preheat the oven to 425F, and line a baking sheet with foil or parchment paper. Adjust oven racks so they bake in the center.
- Prep the potatoes: Scrub, wash and dry them well with a towel. Then, prick the potatoes all over with the tines of a fork,
- Next, season the potatoes with salt and place them on the prepared baking sheet and spritz them all over with olive oil.
- Season them liberally with kosher salt, and transfer them to the preheated oven to bake.
- Bake for 50 to 60 minutes, until the skins is golden and crisp and you can easily pierce the potatoes with a small knife.
Microwave Baked Potatoes
For a quicker method, you can make baked potatoes in the microwave. Microwaving is faster, but the skin won’t crisp like it does in the oven. Here’s how to make them:
- Pierce potatoes all over with a fork.
- Cook the potato for 3 to 4 minutes and then flip and cook for an additional 3 to 4 minutes.
- For every extra potato you’re cooking, add 1 minute for each side.
- If still hard, continue to cook in 1-minute increments until the potato is tender.
Tips for Perfect Baked Potatoes
- Don’t wrap it with foil. Although you may be tempted to wrap the potato in foil, doing so won’t give you that really crispy skin that we are looking for here. Leaving the potatoes unwrapped will give you the best results.
- Salt the outside. The skin is the loaded with fiber, so don’t toss it! To make it flavorful you’ll want to salt it so it’s tasty and crisp.
Baked Potato Topping Ideas:
- Classic: Sour cream, salt, and pepper.
- Simple: Salted Butter or dairy-free butter
- Healthier: Greek yogurt, salt and pepper
- Loaded Baked Potato: Sour cream, crumbled bacon, shredded cheddar cheese and chives.
- Tex Mex: Black beans, guacamole, green onions and salsa
- Broccoli and Cheese: Add some steamed broccoli and melted cheddar
- Vegetables: Top with steamed vegetables
- Protein: Add some shredded chicken
Storage
Store leftover baked potatoes in an airtight container for up to 4 days in the refrigerator.
More Baked Potato Recipes
If you’re curious about other techniques, I’ve tested and shared my Air Fryer Baked Potato and Slow Cooker Baked Potato for times when you want faster or hands-off options.
- Air Fryer Baked Potato
- Slow Cooker Baked Potato
- Loaded Turkey Chili Baked Potato
- Twice Baked Potatoes
- Baked Potato Soup
Baked Potato Recipe
Equipment
Ingredients
- 4 medium russet or Idaho potatoes, about 7 ounces each
- extra-virgin olive oil spray
- Kosher salt, to taste
- chives, sour cream, Greek yogurt, butter, salt and pepper, optional for topping
Instructions
Oven Directions
- Preheat the oven to 425°F and line a baking sheet with foil or parchment paper.
- Use a fork to prick a few holes into the potatoes all over. Place on the baking sheet, spritz the potato with olive oil and rub all over; sprinkle with kosher salt all over.
- Bake 50 to 60 minutes, or until the skin is golden and crisp and the potato is tender.
- Use a fork to fluff up the insides of the potato before adding your toppings.
- Slice open each potato. Assemble with all the fixins you like.
Microwave Directions
- Use a fork to prick a few holes into the potatoes all over. Cook the potato for 3 to 4 minutes and then carefully flip and cook for an additional 3 to 4 minutes.
- For every extra potato you’re making, add 1 minute for each side.
- If the potato is still hard, continue to cook in 1-minute increments until the potato is tender.
