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.
Does your family love potatoes? Mine will take them any way they can get them: stuffed potatoes, cheesy potatoes, roasted potatoes…even sweet potatoes. If potatoes are for dinner, they’re 100% all in.
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 and with just about any main dish recipe, but microwaving a baked potato can lead to dry potato skin and 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’ve made baked potatoes in the air fryer, but what about the perfect baked potato in the oven?
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.
- Rub salt on the outside of the potatoes. 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.
- Place the potatoes on a baking sheet and bake in a preheated oven (425ºF) for about 50 minutes. The exact timing will depend on how large the potato is.
Frequently Asked Questions
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!
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.
This baked potato recipe goes great with just about any main dish, but we especially love baked potatoes with ham, roast beef, pulled pork and steak.
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.
According to the Idaho Potato Commission, the perfect baked potato will be 210º Fahrenheit inside.
Baked potatoes are not low in carbs, but they are a natural food so are a great option, especially for those who lead active lifestyles. Be sure to eat the skin where most of the vitamins and minerals are.
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!
Another Tip: 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.
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
- Baked Potato Wedges
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 (See notes in article above!)
- Rub oil all over the potatoes (or choose one of the other options above to rub on the outside).
- Rub salt all over the potatoes. We prefer coarse sea salt or pink himalayan salt.
- 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
Notes
Nutrition
Anonymous says
Good
Lori says
I usually shake a bit of fresh garlic powder on the skin along with the olive oil and sea salt before baking.
Amy Patterson says
Turned out GREAT!
Ron says
Is it best to use regular salt or kosher salt for the outer rub? This sounds great and will accompany our weekend steak dinner. Thanks
Julie Clark says
We’ve done both! I like kosher salt, but we’ve used all kinds.
Ron Modzelevich says
Thanks for taking the time to answer Julie – looking at the photos of them I thought kosher would be best. Making some of these tonight with our dinner they look so good to this spud-nick. All the best, Ron
Julie Clark says
Thank you!! We made them on the grill tonight. So good with that little bit of smoky flavor!
Jill says
Mine took 9 minutes longer
Anonymous says
I never liked to bake potatoes at my house…until I made this recipe! Now I have to get potatoes every week!
Tom says
I’m planning rather large family gathering and need to prepare 50 to 60 potatoes; how would this effect your recipe for 4 potatoes?
Julie Clark says
It might take longer to bake with more potatoes in the oven. It really depends on the size of the potatoes and how your oven heats.
Sugar says
If u are cooking that many potatoes definitely plan on cooking them longer! Also MAKE SURE the oven is preheated to 425 degrees. Start checking them at 45 minutes and check them every 10 to 5 minutes after. Checking them with a fork is the only way to make sure potatoes r done.
Ron says
I would think if your oven has convection capability, forcing the hot air all around would help cook large numbers of potatoes more evenly and a little quicker.
Tamera Lewan says
Thank you.
Shakura says
Thank you! So easy and so tasty! I made the stuffing via another recipe but needed info on the degrees, length of baking and what to rub the potatoes with! Thank you!
Mary Morelli says
How long do you think it would take to cook them at 325 degrees? Thank you!
Julie Clark says
It depends on how big they are, but I’d plan at least 60-70 minutes. If not a little longer.
Williams says
I love to cook and I am always looking for new recipes for my daily menu, which is interesting for my work. Today’s my lucky day, Oven Baked Potatoes is great, just follow the instructions and everything is so easy, I love it. Thanks for your sharing
Mary E Burchett says
What’s the best way to keep the potatoes warm after they have been baked. I’m taking dinner to someone and need to keep them warm.
Julie Clark says
You could wrap the potatoes with foil and put them in a slow cooker to keep them warm. They will lose some of their crispiness.
Chauncey says
To keep them warm i put them in a small cooler or lunch cooler with a couple heated rocks from the oven. They stay crisp.
Julie Clark says
GREAT idea!!! Thank you!
Dona says
Omg!! The oven baked potato is amazing. I will not bake any other way! I did cook the bacon and used that grease instead of oil… YUM!
Mattie says
When I microwave mine, I add water to the dish. Perfect every time.
Rimmy says
Easy and absolutely flavorful. Best way to make potatoes for a crowd.
Melissa says
I tried and succeeded, my husband enjoyed eating, he complimented me and wanted me to do it more times
[email protected] says
I have an idea to use foil to bake, What do you think about this? just personal opinion
Julie Clark says
Foil steams the potatoes. You can do it if you’d like, but the skins won’t be crispy.
Jeff says
Hi Julie,
Do you have to use salt? My spouse can’t have a lot of salt so the majority of the time we don’t use salt. Also is there a cooking difference (as in the time) when cooking two large potatoes?
Julie Clark says
The larger your potato, the longer it will take to cook. You can leave off the salt and the recipe will still work, but it will affect the taste.
Tina says
Maybe try some Mrs dash seasoning instead of salt
Jennifer S 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!
Holly says
What tips / techniques do you have for me if I’m baking 7 huge potatoes? Do I need to do 2 separate baking sessions or is it OK to put all of them in the oven together at once?
Julie Clark says
You can put them all in together! They may just take longer.
Roger says
I made this today…. it was super delicious. Fluffy on the inside, crispy on the outside. It was like one giant french fry but like 10 times better.
rohit aggarwal says
thank you tastesoflizzyt for giving me wonderful information
Katie says
Prepared these exactly as the recipe is written and they turned out PERFECT! So easy and delicious. Thank you!