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Master the art of the perfect oven baked potatoes! Dive into our guide on how to bake a potato in the oven, ensuring crispy skin and a fluffy interior every time.
Ever wondered how steakhouses manage to serve up those perfectly crispy-skinned, fluffy-on-the-inside baked potatoes? With our guide on baked potatoes in the oven, you’ll realize that achieving the best baked potato at home is not only doable but remarkably simple.
The secret? It’s all in the choice of potato and the baking technique.
From choosing the right type of potato to prepping it for the oven, this recipe for oven baked potatoes has you covered. In just a few steps, you’ll be indulging in restaurant style baked potatoes that rival your favorite steakhouse.
We’re talking the best baked potato recipe here today that takes just 5 minutes prep time.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Jessica says, “So everyone knows I am not the “Betty Crocker” of my family, although my cooking skills are slowly improving since I have small children now….I made these potatoes exactly as your recipe and my mother in law said it was the best baked potato she has ever had. No foil is the way to go! Thanks for the recipe & helping me score some points with the MIL haha!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Jennifer says, “Honestly…..the best baked potato I’ve ever had. It was so freaking good. Like, seriously. And yes I used the bacon grease to coat the outside. Yummy!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Tim says, “My family loves the taste of these potatoes so much it is now in our regular dinner menu. We add avocados (and ,or guacamole) salsa, shredded cheese and whatever else you can think of and have just potatoes and mega fixings for dinner!”
For the perfect oven baked potato, you need to start with the best potato for baking. Russet potatoes are the best for baking.
As you remember from our ultimate potato guide that we shared last year, Russets are a high starch potato that when baked, lend a light, mealy texture.
If you love the restaurant-style, crispy skin potatoes, here’s 5 quick steps on how to make them:
If you are fixing bacon as a topping, cook it in advance and rub bacon grease on the outside of the potato rather than oil. It’s amazing!
An alternative is to use coconut oil or butter for rubbing on the outside. Each fat gives just a little bit of a different flavor. Try several to find which one your family likes best on the oven baked potatoes.
You will often see baked potato recipes that wrap a potato in foil. Although this works, we don’t believe this is best. The potato actually gets steamed and the skin will not get crispy if it is baked wrapped in foil. For that reason, we say no foil is best!
The purpose behind piercing a potato with a fork is to let the steam escape and prevent the potatoes from exploding while baking. I’ll be honest that I don’t always poke the potatoes before I bake them. I’ve never had a potato explode on me. But…for safety, I do recommend piercing the potatoes.
I like to bake potatoes at 425ºF. It generally takes a large Russet potato about 45 minutes to become tender, but the exact timing will depend on how large the potato is. And testing the potatoes is when I do pierce them with a fork. Poke the potato with a fork to ensure that the potato is soft inside.
According to the Idaho Potato Commission, the perfect baked potato will be 210º Fahrenheit inside.
Because of the flavor of the olive oil and salt of the oven baked potatoes, I’m happy just topping the baked potato with butter and a little bit of fresh parsley. If I’m feeling fancy, I add sour cream, cheddar cheese, chives and bacon.
Loaded baked potato bars are a fun idea for a party. Here’s some toppings ideas other than traditional cheese, sour cream and onions:
Serve these classic potatoes alongside our corn casserole for a delicious meal.
Find a new potato recipe to love: