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The best baked potato recipe — perfectly crispy and flavorful on the outside, soft and fluffy on the inside, and so flavorful and delicious.
Today, I thought we could go back to the basics and review a simple skill that every good cook should master…
…how to bake a potato. ♡
It wasn’t until a few years ago that I finally came to appreciate for myself the difference between a good baked potato and a greatbaked potato. You know what I’m talking about. Those baked potatoes whose skins are irresistibly golden and crispy, with a satisfying hint of crunchy salt in each bite. Those baked potatoes whose insides are perfectly light and fluffy and steamy, ready to enjoy with a dash of fresh chives or maybe loaded up with all of your favorite toppings. Those baked potatoes that taste like pure, nostalgic, comforting carbohydrate magic, and remind you how satisfying a simple potato can be.
That’s what we’re talking about today. And the good news for us all is that perfectly baked potatoes are actually incredibly easy to make. The secret lies 100% in this method below. All you need are 4 easy ingredients, a few minutes of active prep time and a piping hot oven. Then before you know it, the best baked potatoes of your life will be ready to serve and load up with your favorite toppings in no time.
Let’s bake some potatoes!
Perfect Baked Potato Recipe | 1-Minute Video
Oven Baked Potato Ingredients:
Alright first, let’s talk ingredients. To make this easy baked potato recipe, you will need:
Russet potatoes: Technically, you can make baked potatoes with any type of potatoes. But to make the best baked potatoes, I strongly believe that Russets are the way to go. The skins of Russet potatoes are nice and thick, which allow them to crisp up perfectly in the oven. And the insides are starchy, which make for an extra fluffy and sweet filling.
Butter or olive oil: I also strongly recommend using butter to crisp up your potato skins, which adds so much flavor and helps the skins get extra golden. But if you prefer not to cook with butter, you could sub in whatever type of high-heat cooking oil you prefer. (I would recommend avocado oil or regular olive oil, not extra-virgin.)
Kosher salt: I recommend using coarse Kosher salt, in order to add a bit of a crunch to the potato skins.
Freshly-ground black pepper: You can sprinkle black pepper on the potato skin before baking and/or add a few generous cracks of black pepper to the fluffy insides of the potatoes once they have fully baked.
How To Bake A Potato:
Here is my tried and true best method for how to make baked potatoes in the oven…
Heat oven to 450°F. Yep, you read the temperature right. The oven needs to be extra hot, so that the potato skins will crisp up quickly.
Prepare your baking sheet. If you happen to own a wire cooling rack, I highly recommend placing one on top of a baking sheet, so that the potatoes can cook evenly on all sides. Or if you don’t own a wire rack, you can either place the potatoes directly on the oven racks (with a baking sheet below, to catch any drips) or you can just bake the potatoes on a foil-lined (or parchment-lined, at your own risk) baking sheet.
Poke your potato all over with a fork. Because no one wants to deal with exploding potatoes. ;)
First bake. My best advice for how long to bake a potato — in two rounds! For the first round, bake for about 25 minutes, until the skin starts to feel dry and slightly wrinkly.
Brush the potato with melted butter (or oil). Next, carefully remove the potato from the oven. Use a pastry brush to brush the potato with melted butter (or oil) evenly on all sides. Sprinkle the potato with a generous pinch of Kosher salt. (I like mine fairly coarse so that you get a bit of a crunch.) Then place the potato back on the baking sheet, opposite side up, so that the potato can cook evenly on both sides.
Second bake. Bake for an additional 20 minutes. Then very carefully, use an oven mitt to squeeze the potato (it will be hot) to check for doneness. If the insides are nice and soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is ready to go. Cooking time will vary depending on the size of the potatoes, but on average, they typically take 45-55 minutes to cook.
Cut, squeeze, fluff, season and serve! Finally, slice the potato open lengthwise with a paring knife, give it a good squeeze to open it up, fluff the insides with a fork, add your favorite seasonings or toppings. Then a perfectly crispy-on-the-outside, soft-and-fluffy-on-the-inside, and oh-so-delicious baked potato will now be yours to enjoy!
Baked Potato FAQ:
Here are some answers to a few of the most popular questions we have received over the years about how to make baked potatoes…
Can I make vegan baked potatoes? Definitely, just use vegan butter or a high-heat cooking oil (in place of butter).
Can I make microwave baked potatoes? You can use the same ingredients to make a microwave baked potato, but it will not have the same crispy skin and fluffy insides. I highly recommend the oven method instead.
Can I make Instant Pot baked potatoes? You can, but they also will not have the same crispy skin and fluffy insides that the oven method yields.
Can you make baked sweet potatoes with the same method? You can! Although baked sweet potatoes may have a slightly different cooking time, depending on the size/type of the potatoes.
Do I need to wrap the potatoes in foil? Nope, the potatoes need to stay uncovered with this method so that their skins can get extra-crispy.
What if I don’t have coarse Kosher salt? No worries, just sprinkle on some fine sea salt instead. I also occasionally use old-school seasoned salt on my potato skins and it is delicious!
Loaded Baked Potato Toppings:
Want to load your baked potatoes up with some fun toppings? Here are a few of my favorite ingredient combos for loaded baked potatoes…
Classic loaded baked potato: topped with cheddar cheese, bacon, sour cream, and/or green onions
Heat the oven. Heat oven to 450°F. Line a large baking sheet with foil (or parchment*), and if you happen to own a wire cooling rack, place it on top of the baking sheet.
Prep the potato. Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides. Place the potato on the prepared baking sheet.
Bake (round one). Bake for 25 minutes. Remove baking sheet from the oven.
Brush with butter (or oil). Using a pastry brush, brush the outside of the potato with melted butter or olive oil until it is completely coated on all sides. Sprinkle the potato with a generous pinch of Kosher salt, and place the potato back on the baking sheet reverse-side-up, so that it can cook evenly on both sides.
Bake (round two). Bake for an additional 20 minutes. Using an oven mitt, carefully squeeze the potato to check for doneness. If the insides are soft and give under pressure, remove the potato from the oven. Otherwise, continue cooking in 5-minute increments until the potato is soft.
Cut the potato. Using a small paring knife, slice halfway through the potato lengthwise. Then give it a gentle squeeze to open.
Serve. Serve immediately, with your desired toppings.
*Baking sheet: You can either bake the potatoes (1) directly on the oven racks themselves, with an extra baking sheet on a rack below to catch any drippings (2) on a baking sheet, which I recommend covering with foil or parchment paper (at your own risk) for easy cleanup.
Definetly a great baker.
But piercing a straight line across the spud with a fork and squeezing it open is superior. Using a knife congeals the starches.
Jen Nixon —
Can you wait between baking times? Like precook early and do the second bake later.
I tried to use this recipe but your ads never stop making the page jump and scroll to a different part of the page so I will never come back to this page again. It even did it while I was writing this, popped me to the top of the page. Very annoying.
Kayla —
Hi Ria, I was just making these potatoes and noticed your comment. These ads are how food bloggers can afford to put out so much free content for us! It is a little frustrating when you’re trying to follow a recipe though. Just a tip – next time, click the “print recipe” link at the beginning of the recipe and it will open a cleaner page that’s easy to follow and even though it still has a few ads, it won’t have the pop up ads ☺️ I hope that helps!
Gina —
You might want to check your phone or browser settings because mine never jumped or auto-scrolled, not even once. But to give a low rating based on your equipment’s behavior is mean
So yummy! I never really enjoyed baked potatoes since my mom used to bake the heck out of them and they were super dried out. But my fiancé loves them, and I love cooking and trying new recipes, so I gave yours a try. These are so good and so easy! I just adjust the baking time based on the size of the potatoes, per your instructions. Love these and many of your other recipes as well! Thank you!
Perfect potatoes. I couldn’t get russets so I used Maris Piper, but they are also a starchy variety, ideal for baking. Even the picky 7 year old approves.
Ok believe it or not, I’ve never… made baked potatoes. I’ve always opted for making mashed potatoes. Because I just like them better. Or so I thought. I guess every place I’ve ever had a baked potato, offered an old and clumpy potato because I’ve never had such a fluffy potato. I wasn’t even sure what I thought about it at first. I thought… is it TOO fluffy? Lol. Then after a few bites I realized no. It was perfect. Perfectly crisped and salted skin. And so dang fluffy and wonderful inside. So glad I chose this recipe
Just made these, and omg the smell coming from my oven was *chefs kiss* wonderful. I did make one change in that I used garlic & 14 spice salt blend to coat my potatoes instead of just salt & pepper. Really recommend using this recipe :)
For first bake do you cook for 12.5 minutes brush w butter turn over bake another 12.5 or full 25 first bake brush w butter turn over bake another 25 before 2nd bake?
I have now made baked potatoes using this recipe at least 6 times. It’s the only way to go. Forget microwave potatoes! Sure if you want quick, use the microwave, but these are the best tasting baked potatoes, just the right doneness, fluffy! The skins are amazingly crunchy, and my husband never leaves a trace of a potato on his plate ( I usually don’t either). I’ve been baking for a good number of years and these are worth the little extra effort. These are not your mother’s baked potatoes!!
Oh my! This is the way to make a baked potato! Theses were the best I’ve ever made! I cannot get over how fluffy they were inside, and the skins were delicious too. Thank you for sharing how to make them so good!
I love this recipe
First time—-EVER!!!!——I baked a potato that was completely cooked through—with a potato skin crispy and not dry and wrinkled
Who knew???— you could interrup the baking process
and bake a potato —in 2 stages
Will be enjoying Russet baked potatoes more often
I think I’m in love❤️❤️❤️
Ja’Nell M Brenner
I just finish my dinner with baked potato just as described, wonderful.
Guest were very surprised and wanted the recipe. I had Tenderloin of beef with a lite sauce, but for me, the star was the potato.zit was just perfect.
Thank you
The best baked potato I’ve ever made! I melted butter in a pan and rolled the potato around in it since I didn’t have a pastry brush. I’ve never had such a fluffy potato before!
I nee your help having guest over and how do I bake your potato at 450 and a chicken casserole that cooks at 350 in one oven. I an so stressed over this as they come tomorrow night.
I’m normally a foil wrapped around the potato girl, but I was out of foil tonight . . . so looked up the how to’s and for how long on the good old internet and your method was number one on the list. Holy cheese was that the best darn tater I’ve ever had! Both hubby and I were like, “Yeah, this is how we’re doing it now.” So simple, so easy, so tasty.
Thanks for the post, you really helped me out tonight!
I tried this- my baked potatoes are uninspiring, to say the least. It worked exactly as it was supposed to in the directions. Crispy, buttery, salty skin and soft fluffy potato inside. I had a little extra melted butter left, and poured it over the fluffy potato, then popped it back in the oven for a few more minutes to melt cheese. Thank you.
Made this tonight for my wife and kids and servered it with some pork kabobs. I used melted butter and coated bother sides. I proceeded to us Salt / Pepper / Garlic Power and placed it back in the oven. Turned out really well. Thank you for the recipe!
Thanks, I’ve been baking potatoes for 65 years in all sorts of ways. Each with their own sometime subtle differences that match the main course. Unlike the very crispy skin I like when baking potatoes on a grill, this method was a crispy, buttery, salty potato that with a dollop of sour cream and touch of chives went perfect with a prime rib dinner for nine people. It got rave reviews all around.
I thought I’d been eating baked potatoes for years but I was so wrong. Wow! This recipe makes thee best potatoes. Super crispy on the outside and fluffy on the inside. The best comfort food for the cold months. They were super quick and easy to make. As the mother of a 4 month old, I appreciate this so much! Following for more ….
Ive never made mashed potatos let along twice backed. I followed this recipe and I am so glad I did. The twice baked potatoes turned out incredibly tasty. I highly recommend making these for your next meal.
Perfect jacket potatoes!! Took longer by 10 minutes.
Hands down THE best baked potatoes EVER!! The flavor and texture is outrageous!! The only way we make them now!! Big thank you!!
Definetly a great baker.
But piercing a straight line across the spud with a fork and squeezing it open is superior. Using a knife congeals the starches.
Can you wait between baking times? Like precook early and do the second bake later.
Best baked potatoes ever. Husband of 52 years approves!
I tried to use this recipe but your ads never stop making the page jump and scroll to a different part of the page so I will never come back to this page again. It even did it while I was writing this, popped me to the top of the page. Very annoying.
Hi Ria, I was just making these potatoes and noticed your comment. These ads are how food bloggers can afford to put out so much free content for us! It is a little frustrating when you’re trying to follow a recipe though. Just a tip – next time, click the “print recipe” link at the beginning of the recipe and it will open a cleaner page that’s easy to follow and even though it still has a few ads, it won’t have the pop up ads ☺️ I hope that helps!
You might want to check your phone or browser settings because mine never jumped or auto-scrolled, not even once. But to give a low rating based on your equipment’s behavior is mean
So yummy! I never really enjoyed baked potatoes since my mom used to bake the heck out of them and they were super dried out. But my fiancé loves them, and I love cooking and trying new recipes, so I gave yours a try. These are so good and so easy! I just adjust the baking time based on the size of the potatoes, per your instructions. Love these and many of your other recipes as well! Thank you!
the best baked potato you will ever make!
This is the best baked potato recipe I’ve tried so far. It will be my go to every time. I think the rack made a big difference. It was perfect.
Best Baked Potato Ever! Crispy outside fluffy inside! Perfect!
Yumyum,!
Outstanding.
Best way to bake a potato! NEVER use a microwave!
High temp cooking. Twice. Perfect! Thanks a bunch!
I have tried this recipe and was able to make the best Baked PATATOES!!!
Awesome recipe, thank you for sharing, love it :-)
Hi! I need to cook these in advance, and then reheat them on a warming tray two days later. Any advice?
Perfect potatoes. I couldn’t get russets so I used Maris Piper, but they are also a starchy variety, ideal for baking. Even the picky 7 year old approves.
these came out amazing, thank you!
I loved this recipe! The potatoes came out fantastic!
Easy and so good!!!
Excellent method for cooking the perfect baked potatoes! Thanks Ali!
This recipe is excellent!! Best baked potato’s I have ever made and my whole family loves them. Thanks for sharing!!
Ok believe it or not, I’ve never… made baked potatoes. I’ve always opted for making mashed potatoes. Because I just like them better. Or so I thought. I guess every place I’ve ever had a baked potato, offered an old and clumpy potato because I’ve never had such a fluffy potato. I wasn’t even sure what I thought about it at first. I thought… is it TOO fluffy? Lol. Then after a few bites I realized no. It was perfect. Perfectly crisped and salted skin. And so dang fluffy and wonderful inside. So glad I chose this recipe
Best Home baked potato recipe. Thank you for sharing.
Just made these, and omg the smell coming from my oven was *chefs kiss* wonderful. I did make one change in that I used garlic & 14 spice salt blend to coat my potatoes instead of just salt & pepper. Really recommend using this recipe :)
For first bake do you cook for 12.5 minutes brush w butter turn over bake another 12.5 or full 25 first bake brush w butter turn over bake another 25 before 2nd bake?
GREAT potatoes, the best rececipe I’ve come across!
I have now made baked potatoes using this recipe at least 6 times. It’s the only way to go. Forget microwave potatoes! Sure if you want quick, use the microwave, but these are the best tasting baked potatoes, just the right doneness, fluffy! The skins are amazingly crunchy, and my husband never leaves a trace of a potato on his plate ( I usually don’t either). I’ve been baking for a good number of years and these are worth the little extra effort. These are not your mother’s baked potatoes!!
I love your instructions. You make them simple to understand. This sounds yummy. I’m going to use your method tonight for dinner. Thanks for sharing.
This is an absolutely perfect recipe! I used smoked kosher salt as I just love it on vegetables. Thanks for a fantastic recipe!
I’ve been making this recipe for years. It’s truly the best!!
Oh my! This is the way to make a baked potato! Theses were the best I’ve ever made! I cannot get over how fluffy they were inside, and the skins were delicious too. Thank you for sharing how to make them so good!
Great method! Do you have times and temps for an air fryer?
I love this recipe
First time—-EVER!!!!——I baked a potato that was completely cooked through—with a potato skin crispy and not dry and wrinkled
Who knew???— you could interrup the baking process
and bake a potato —in 2 stages
Will be enjoying Russet baked potatoes more often
I think I’m in love❤️❤️❤️
Ja’Nell M Brenner
I just finish my dinner with baked potato just as described, wonderful.
Guest were very surprised and wanted the recipe. I had Tenderloin of beef with a lite sauce, but for me, the star was the potato.zit was just perfect.
Thank you
The best baked potato I’ve ever made! I melted butter in a pan and rolled the potato around in it since I didn’t have a pastry brush. I’ve never had such a fluffy potato before!
They came out perfect!!
I nee your help having guest over and how do I bake your potato at 450 and a chicken casserole that cooks at 350 in one oven. I an so stressed over this as they come tomorrow night.
Tested thee and they are wonderful.
Thank you kindly,
Mary Laipply
I’m normally a foil wrapped around the potato girl, but I was out of foil tonight . . . so looked up the how to’s and for how long on the good old internet and your method was number one on the list. Holy cheese was that the best darn tater I’ve ever had! Both hubby and I were like, “Yeah, this is how we’re doing it now.” So simple, so easy, so tasty.
Thanks for the post, you really helped me out tonight!
Best yet! This is third time after literally making potatoes in fifty years, that I followed your recipe and each time better and better!
The best of the best! This made me love baked potatoes and I have used it for a couple years now!
How do you reheat these if I make them ahead?
We loved the easiness of baking this perfect potato. Thank you. 5 stars
I tried this- my baked potatoes are uninspiring, to say the least. It worked exactly as it was supposed to in the directions. Crispy, buttery, salty skin and soft fluffy potato inside. I had a little extra melted butter left, and poured it over the fluffy potato, then popped it back in the oven for a few more minutes to melt cheese. Thank you.
Made this tonight for my wife and kids and servered it with some pork kabobs. I used melted butter and coated bother sides. I proceeded to us Salt / Pepper / Garlic Power and placed it back in the oven. Turned out really well. Thank you for the recipe!
Thanks, I’ve been baking potatoes for 65 years in all sorts of ways. Each with their own sometime subtle differences that match the main course. Unlike the very crispy skin I like when baking potatoes on a grill, this method was a crispy, buttery, salty potato that with a dollop of sour cream and touch of chives went perfect with a prime rib dinner for nine people. It got rave reviews all around.
I followed the recipe to bake four small potatoes and it worked fine!
I thought I’d been eating baked potatoes for years but I was so wrong. Wow! This recipe makes thee best potatoes. Super crispy on the outside and fluffy on the inside. The best comfort food for the cold months. They were super quick and easy to make. As the mother of a 4 month old, I appreciate this so much! Following for more ….
Ive never made mashed potatos let along twice backed. I followed this recipe and I am so glad I did. The twice baked potatoes turned out incredibly tasty. I highly recommend making these for your next meal.
Thank you endlessly! 💫
I need directions how to bake 25 russet potatoes the quickest way following your recipe.