Wondering how restaurants get those perfectly baked potatoes? Here’s the hints on how to make the best oven baked potatoes with salty, crispy skin and fluffy potato inside. You may also like our Grilled Onion Potatoes!
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Oven Baked Potatoes
How did your mom bake potatoes when you were growing up? I honestly can’t remember how my mom did, but I know that when I first got married, if I wanted a baked potato, I’d take the easy route and throw them in the microwave. Now baked potatoes are good any time, but microwaving a baked potato can lead to dry potato skin even a dry potato inside if you cook it too long.
As we started visiting several steakhouses that served amazing, crispy, salted skin baked potatoes, I knew I had to figure out how to get that same flavor and texture at home.
OUR LATEST RECIPESWe’re talking the best baked potato recipe here today that takes just 5 minutes prep time and yes, a little longer to bake than the microwave, but so totally worth it.
What are the best potatoes for baking?
To start, you need to choose the best type of potato. As you remember from our ultimate potato guide that we shared last year, Russet potatoes are the best for baking. They are a high starch potato that when baked, lend a light, mealy texture.
What technique is best for cooking baked potatoes in the oven?
If you love the restaurant-style, crispy skin baked potatoes, here’s how you get it. Wash and dry 4 large Russet potatoes. Rub olive oil all over the outside of the potatoes, then rub salt on them. Be generous with both the oil and the salt. It’s what gives the potatoes that amazing flavor and makes you want to eat the skin.
Do I have to poke potatoes before baking?
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. Here’s a great article about piercing potatoes from the Rachael Ray Show.
How Long to Bake a Potato in the oven?
I like to bake potatoes at 425 degrees. 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.
What’s the Best Baked Potato Recipe?
You’ll find that just below. Because of the flavor of the olive oil and salt, I’m happy just topping the baked potato with butter and a little bit of fresh parsley, but when I’m feelin’ crazy? Serve with sour cream, cheddar cheese, chives and bacon for the most delicious loaded baked potatoes.
Our most popular potato side dish recipes:
- Easy Oven Roasted Potatoes
- Rich and Creamy Mashed Potatoes
- Oven Baked Cheesy Potatoes
- Grilled Baked Potatoes
- Buttery Crusted Baked Potatoes
- Christmas Cheesy Potatoes
- Spinach Mashed Potatoes
Serve these classic potatoes alongside our favorite corn dish for a delicious meal.
Wondering how restaurants get those perfectly baked potatoes? Here’s the hints on how to make the best oven baked potatoes with salty, crispy skin and fluffy potato inside.
- 4 large Russet potatoes
- 1/4 cup olive oil
- 1 tablespoon salt
Preheat the oven to 425 degrees.
Wash and dry the potatoes.
Pierce the potato 2-3 times with a fork.
Rub oil all over the potatoes.
Rub salt all over the potatoes.
Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
Serve with butter, cheese, chives, sour cream and all of your favorite toppings!
Recipe Video
Beth says
My mom always saved bacon grease, she would rub it on the potato skin instead of oil. Haven’t had them that way in years, I always use olive oil. But I can still remember the taste!
Julie Clark says
Oh my goodness that is a BRILLIANT idea! Trying it!
Anonymous says
If I may disagree with one thing the article said that you should pierce the potato only 3 or 4 times. What you need to do is pierce it all over many times, that’s to let the moisture out, if not the skin will trap the moisture and it won’t allow it to be as crisp as it should be.
Deena Rose says
Agreed. Nothing like it. I do it too.
Stellla says
I’m trying them today for lunch
Rust says
Exploding potatoes: Last winter I baked up a big batch of potatoes to make baked potato soup. I laid them on a baking sheet in the oven and when they were done I took out the pan and laid it on the stovetop. Maybe it was that I jarred them when I laid them down but the whole thing exploded!
Un-pierced, they were. I had bits of steaming potato everywhere: in my hair, coating my glasses, all over my clothes and face (with some mild burning to my skin). The kitchen looked like a potato bomb went off – which it did lol!
In my 40 years of cooking I have never had anything like that happen and it shocked me. Needless to say ….yep, never un-pierced again. I will never forget that.
That being said, I am going to try your method to the letter. Today. 🙂
Julie Clark says
What a mess….that sounds so miserable! And I hope you didn’t get burned!
Julie says
I know it wasn’t funny, but I could picture it. My only chuckle for the day. Thanks and glad you are ok
Charlie says
When I was about 12 I saw the same thing happen to my dad…He removed the (un-poked) spuds from the oven, poked one with a fork, BOOM!
It sounded like a gunshot.
The kitchen, and my dad, were covered with potato flakes. Dad joked “that must be how they make those boxed mashed-potato flakes. Bake ‘em and poke ‘em. Sweep up the flakes”.
We had a good time cleaning up and we went out for pizza as I recall.
Thanks for refreshing my memory of that night fourth years ago.
Jmarc says
LMBO, I did the same thing with egg plant. You’re in good company.
Melissa de la Cruz says
Thank you so much for sharing your story.
Mickey ferris says
I missed poking a potato once and it exploded in my oven. You only have to clean up the mess once to learn.
Julie Clark says
Good to know! I’ve never had one explode, but I know they can!
Ian says
3 weeks ago, while trying to bake my potato with a nice crisp skin, I took it out of the foil and turned the oven temperature up from 380° to 425°.
20 minutes later I opened the oven to a conpletely exploded potato and a lot of smoke where the “shrapnel” had burned on the bottom of the oven.
Lesson learned, puncture the potatoes first.
Julie Clark says
My goodness!! I hope all was ok!
Kelvin says
I did the olive oil and salt and when they came out I filled them with a garlic prawn in butter so the butter soaked into the potato then put some cheese on top then back in oven for 4 minutes .
lip smacking good with that garlicky butter juicy prawn and stringy cheese.
Julie Clark says
Oh my goodness….YUM!!! Thank you!
Mary Mcnamara says
wowza yuummmy am going to make them asap. thanks
Rust says
Made them for dinner tonight. Perfect! Thank you for the tutorial, I appreciate it!
Julie Clark says
You’re welcome!
Linda says
What is a buttery garlic prawn?
Robin says
Prawns are similar to shrimp
Sherry says
Can you make more than 4 potatoes? Would you increase the time? Not a good cook. Lol! Thanks!
Julie Clark says
I think if you add more potatoes, you may have to add more time. Just watch closely and test them with a fork! 🙂
Michael Duke says
I always have baked my potatoes at 350° for an hour. They always get done in that time, and the skin is yummy with a great, chewy texture. I have baked up to 8 russets this way without having to add time. Just make sure there is a little space between them and place them right on the oven rack. Only if the potato is HUGE have I ever needed to add another 15 minutes. Also the easy way to prep them is to put the potatoes in a bowl (after piercing) , add a little olive oil, and just roll them around in the bowl. Do the same with the salt. It is fast, uses less oil, and your hands stay clean! I will try the higher temperature to see if it improves anything. Thanks for the great tips.
T says
Oh yes, bacon grease for this is the best.
The addition of the salt though is what makes the skin crispy, I guess.
Mary says
What about wrapping in foil? Yay or nay
Julie Clark says
I don’t like to do that because the skin doesn’t get as crispy.
Phillip says
My mom used to coat the potatoes in Crisco shortening. Poke them with a fork, wrap in foil and bake away
Easy side although to be honest I didnt pay that much attention to the temperature. For some reason I thought it was baked at 350 not 425.??
Julie Clark says
You can bake them at 350, they’ll just take longer.
Leem says
Degree in F or C? Please answer
Julie Clark says
Fahrenheit.
Kristin Ruiz says
Would this work in the crockpot if its on high? If so, how long would you recommend? The oven method is great now, but in the summertime, I will want an alternative that doesn’t sweat us out of the house!
Julie Clark says
The potatoes will cook, but you won’t get the crispy skin because you will basically steam them. Maybe 6-8 hours on low? I’ve not tried it.
Glenn Stone says
Also in the summer, I agree, we cook almost EVERYTHING on the grill. Just don’t put them on direct fire or flame. Might take some expirmenting, but they are awesome, and I recomend wrapping in aluminum foil, at least maybe till the last bit of cooking.
Anonymous says
I’ve done this one before and they turned out pretty good. I wrapped 4 butter covered potatoes in tinfoil and put them in the crock pot on low before going to work and when I got home they were ready. I put just a little bit of water on the bottom just so they wouldn’t burn.
Bob Z says
Our church loves baked potato dinners. I have done up to 40 or 50 and increased the time to an hour and 10 minutes wrapping them sometimes, olive oil and salt (best
Flavor) sometimes just all variety. (Not poked and no explosions)
JC says
Tried this to the letter today and the potatoes turned out delicious! Skin wasn’t crispy but still tender and flavourful enough for 2 of us to devour all 4 potatoes rather quickly. Topped with sour cream, cheesy mushrooms and crispy bacon bits yummmm
Nicole says
Growing up my dad always did loaded baked potatoes. We would poke them, cover them in butter, and wrap them in aluminum foil and bake. As toppings to choose from he always had ground hamburger, corn, sauteed onions and mushrooms, brown gravy, ranch and bacon bits. They were always amazing, and very stuffing.
Julie Clark says
That sounds so delicious!
Ella Wilsey says
That sounds so amazing! Yesss!
Galen says
I actually had a potato explode. I went to take it out of the oven after cooking it and grabbed it with an oven mitt. Poof! The minute I touched it, it exploded! The whole inside of the oven was coated in small potato pieces and it took me (after the oven cooled down) over an hour to clean it up.
Xara says
Somehow I have spent my entire long life making baked potatoes by simply pricking them with a fork and baking them. The addition of olive oil and kosher salt makes them amazing. I bought organically grown potatoes so I could feel good about ingesting the skins, and thought these were absolutely delicious without anything added to them. (I had a bag of 18 Russets that were just barely beginning to sprout. I cut off all the sprouted parts and proceeded to bake them this way. I didn’t measure the olive oil or salt, just rubbed each one with both.) SO good! Thank you!
Lorraine Lauria says
I slice them half way ( about 5-6 slices) between slices put butter onion salt & pepper wrap in foil & bake about 45-50 min. yum yum
Lp says
Very good! One Q -if I did 6 potatoes instead of 4 – do I need to increase the time?
Julie Clark says
From 4 to 6 shouldn’t matter too much!
Denise Maurer says
Should you wrap the potato with the shiny side of the foil on the outside of inside?
Julie Clark says
We don’t wrap the potatoes in foil at all.
Kate G says
No matter how many potatoes you do at once you should check them at the regular amount of time and see if they need any longer. If you don’t you could end up with a potato that seems to have grown a really thick skin. Always pierce them all over. Wrapping in foil makes the skins more soggy and not crispy. Even on the grill you should cook them unwrapped and just keep turning them so they don’t burn.
Lisa says
I need to cook 21 baked potatoes for a football tailgate in a few weeks. I’ve never cooked this many before, and I’m just curious if the quantity matters in terms of how long they should bake? I’m planning on baking at 400 or 425, pricking them with a fork, then slathered in olive oil & salt. Should all the potatoes be fully cooked and ready in an hour or will it take longer? I have two ovens so I could also split them up, cooking ten in one oven and eleven in the other oven. What do you think?
Julie Clark says
I would definitely plan a little extra time. I’ve not cooked that many so can’t say for sure how long, but I think I would plan at least another 20 minutes. It always depends on how big the potatoes are, too!
Sarah Ware says
ok, wasn’t hungry before but am now. never met a potato I didn’t like. thank you all.
Denise says
I had a Potatoe explode in a HOT oven, what a mess. I will always pierce my baked spuds. And we asked at Texas Roadhouse about their crispy skins (highly doubtful they are washed)and they said bacon grease too so I have a jar in my frig ready to go
Edward says
Thank you all for participating in this back and forth. All I wanted to do was ask Google how do I bake a potato. And what I got was a community of learned scholars in the art of baking potatoes
We are unified and not divided. We can bake a potato or two or 20 or 40 or 60. What a joy to simply read the words of all of us with a common goal. I know include baking potatoes in my list of preparing Soul Foods. Thanks again to one and all.
Hi
Lisa says
Love this. I definitely poke the potatoes all over, multiple times. The flavor seems to just seep through better and they come out crispier. I do take it a step further and also use a generous amount of unslated garlic and herb seasoning with kosher salt along with the olive oil and let them sit for about 10 minutes before baking. C’est si bon !
Julie Clark says
I love your addition of garlic!