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.
We’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 is the best way to bake a potato?
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.
Is it better to bake potatoes in foil?
You will often see recipes for wrapping 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!
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 do I 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.
Pro Tip: 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!
Baked Potato Toppings
Baked potato bars are a fun idea for a party. Here’s some toppings ideas other than traditional cheese, sour cream and onions:
- Leftover Chili
- Broccoli and cheddar
- Pizza toppings
- Taco meat and cheese
- Salsa
- Avocado (Guacamole)
- Buffalo Chicken Dip (don’t knock it until you try it!)
- Cream Cheese
- Minced Garlic
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.
Oven Baked Potatoes
Ingredients
- 4 large Russet potatoes
- 1/4 cup olive oil
- 1 tablespoon salt
Instructions
- 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!
Video
Nutrition
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!
Julie Clark says
That’s fantastic! Thanks!
Cindy says
I made these last night, followed the recipe to the letter. My husband, myself and our friend all declared that these were the best baked potatoes we have ever had! This will be my “go to “ baked potatoes recipe from now on. Making again on Saturday for guests. Thank you for posting 😀
Julie Clark says
That’s fantastic! Thank you!
Deb D says
Haven’t had a baked potato in quite a while. These were easy and delish! Thanks!
Bill Parker says
Thank you. I always baked in tin foil. This is like going from black and white tv to color. I made me one the other night. Can’t wait to make em for guests. Thanks again for great recipe.
Julie Clark says
You’re so welcome!
EmirO says
I had it in oven for 50-55 minutes and it wasn’t even close to being done. I got a brand new LG oven, I had it for hour n 20 minutes for best results. Thank you!
Julie Clark says
Thanks! It really just depends on the size of the potatoes.
Ashita says
Hi can you please give details of the oven you using . As I need for restaurant purpose ..thanks in advance
Julie Clark says
We are using a standard electric household oven.
Chrissy says
Hi. Is it 425 degreeas farenheit or celsius?
Julie Clark says
Fahrenheit.
Anonymous says
Lol. Seriously.
potluck says
It’s 425 Kelvin. Good luck.
Chris 7 says
Fast, Easy, and delish!!! Always used foil, not any more!
PHILLIP JONES says
I added a hint of garlic and onion powder for a twist…
Audrey says
Perfect!
Paula says
My mother always made potatoes in the oven. Before microwaves, when she needed them to bake faster, she had stakes she would put through them (not sure exactly what they were – similar to a nail, nut not an actual nail.) I try to actually bake them in the oven myself whenever time permits. Coating them with olive oil and salt definitely takes them up a notch!
Christina says
My husband taught me to do that. We use what i call little copper skewers that his dad made. He says it conducts the heat through the middle of the potato to help it cook evenly.
Tim Ivers says
Make sure you poke holes in the potatoes. I’m one of the unfortunate ones who has had one explode. You don’t want to see the mashed potatoe mess inside your oven that gets baked on. HORRIBLE!
Lisa says
I turn to this recipe time after time for the best baked potatoes ever! No foil, just a little a prep, pop them in the oven, and PERFECTION every time! I usually make a couple extra, so I can take them for lunch. Yum!
Erik Larson says
I used olive oil and sea salt. My oven is a convection oven. The time and temp, 425° for 45 minutes, was perfect. The only thing I did differently was to place the potatoes directly on one oven rack, located just under the oven’s middle point, and placed a foil lined baking pan on a rack directly below the rack holding the potatoes.
The potatoes were fluffy inside with slightly crisp skins. My wife said they were the best potatoes she’s had in a long time.
Thanks for the recipe.
Jon T. says
…decided that baked potatoes would go good with grilled chicken breasts. Tried this recipe with large Maine baking potatoes (x-large). The thinner skins crisped up great with ooil and lotso salt + pepper. Delicious!
Shirlee Dunlop says
Hi Julie; I had to comment. Since I am deathly allergic to olive oil [and ANY thing related to an olive] obviously I cannot do this – and since I am not a fan of russet potatoes in any form, I always opt for red or white rose potatoes. Sometimes, I will go for a golden which seems to be a cross of the white rose and the russet. It takes longer to bake – but the outcome is marvelous. I use canola oil or sometimes, when i have just opened a fresh cube of butter, I use the wrapper to coat the potato with. It really elevates the potato. I am calling them/it singularly, as I have been a widow for the last 20 years and mainly cook for myself, alone. I do enjoy your blog and recipes. Keep up the good work.
Paul Gallagher says
What would it be like if you use Rooster potatoes?
Julie Clark says
I’ve not ever tried those. I’ll have to look them up!