Perfect baked potatoes with crispy skin and a fluffy buttery interior are a kitchen staple you need to know how to make. Far from your average spud, these baked potatoes can be covered in toppings to make a hearty meal or stuffed with butter and cheese for an extraordinary side dish.
Here’s the thing about this perfect baked potato recipe. It’s really not rocket science, learning how to make baked potatoes in the oven. But, this method does create spuds that are deserving of the label perfect. And, that’s not a word I throw around lightly.
This recipe for perfect baked potatoes has been my go-to for years now.
Whether I’m using them to make BBQ chicken stuffed baked potatoes for the boys or making a big, cozy pot of baked potato soup, it always starts right here. And, I never get tired of it.
The Perfect Baked Potato!
If you’ve tended to shrug off baked potatoes as a boring side dish, now’s the time to reconsider your stance. I guarantee you these potatoes can change your mind. Too often baked potatoes turn out waxy with tough skin, or else overcooked and mushy. When done right though? Oh boy. Buckle up, because these are heavenly.
My youngest son was my helper when I first shot a video prepping these potatoes. I still grin at the memory of his little hands drizzling the oil and sprinkling the salt. Trust me, if a 5 year old can do this, you can too!
Ingredients and Substitutions
Potatoes – There is only one kind of potato when it comes to the recipe for the best baked potatoes. Russets. All the way.
Oil – You’re going to need oil to help the skin crisp up and get the salt to stick. I prefer olive oil. You can swap for another oil with a high smoke point, though.
Salt – I always use kosher salt. And, this recipe is a good example of why. Fine table salt just vanishes into the oil. Coarse kosher grains are where it’s at!
Notes on Equipment
- Rimmed baking sheet – There is only one kind of baking sheet that has earned my whole hearted trust. I’ve acquired multiple sizes over the years, so that I’m ready for any task in the oven. They’re sturdy but light, and the price is right.
- Fork
- Scrub brush or rough sponge
How to Make Baked Potatoes
Preheating the Oven: Crank it to 400°F. Let it preheat while you prep the potatoes.
Scrubbing the Potatoes: Potatoes grow in the ground (shocking, I know!), and so you need to clean them well before anything else.
Drying: After washing the potatoes, I dry them completely. This helps the oil to stick, and keeps extra moisture out of the oven.
Poking with a Fork: Stab each potato several times. You’re making holes for the steam to escape. So, don’t skip this step. We don’t want them to bust open in the oven.
Oiling: I place the potatoes on a rimmed baking sheet and drizzle each potato with about a teaspoon of oil. Then, I just rub the oil all them over with my hands.
Salting: A sprinkling of salt is the final ingredient before you pop these potatoes in the oven. I am generous with my salt. Don’t skimp on the flavor.
Baking: Into the oven they go. I find that an hour is the sweet spot, baking potatoes in the oven. Give or take just a few minutes, and you’ll have potatoes that are soft all the way through, with crispy skins that make people want to rave about them.
Checking for Doneness: If you’re not sure they’re finished, check them with a fork. The fork should pierce the potato easily and slide right in. The skin should look brown and crisp, not soggy at all.
Fluffing: When the potatoes are finished, I pull them from the oven and slice each one down the middle. Then, I crack them open and fluff the insides with a fork.
Serving: Top these perfect baked potatoes with the toppings of your choice.
Expert Tip
Can we talk about the foil thing for a second? Because I feel pretty strongly about this. Growing up, I thought you HAD to wrap potatoes in foil before making baked potatoes in the oven. That’s what everyone did, right? But, foil traps all the steam in there with the potato, and what you get is basically a steamed potato with sad, limp skin. Say goodbye to foil!
Same Size Potatoes – I feel like a broken record at this point, but I’m going to say it again because it matters. Uniform sized items will generally cook at the same time in the oven. If you put a giant russet on the sheet with three smaller ones, there’s going to be an underdone spud at dinner time. Spare yourself the hassle, and make sure you’re picking potatoes that are the same size.
Fluff, Fluff, Fluff – PLEASE do not skip this. I know it seems minor. But when you slice that potato open, you need to really work the insides with a fork and push the two ends toward each other. Opens the whole thing up. That’s how you end up with all those fluffy little pockets that the butter melts into.
Feeding a Crowd – Baked potatoes are my favorite answer to the question of what to feed a crowd without spending a fortune. They’re economical and everyone just loves a potato bar. Just add a second pan into the oven if you need more russets.
Sweet Potatoes Work Too – One of my readers, Charlene, asked if she could use this same approach with sweet potatoes. YES. Same oil, same salt, same temperature. Just give them an extra 10 to 15 minutes in the oven because they tend to be a bit denser. You’ll love the crisp skins!
Serving Suggestions
I like to pair a perfect baked potato with garlic butter steak bites at our house. It’s like having a steakhouse dinner at home. And, if you haven’t drizzled cowboy butter over the top of a hot baked potato yet? Do it. Soon. You will not be sorry.
For something green on the plate, sauteed broccoli and asparagus is a great choice. Or, just set out bowls of toppings and let everyone build their own.
Make Ahead & Storage
Make Ahead: I do this ALL the time. If I’m hosting a dinner or prepping for the week, I’ll bake all the potatoes I need, let them cool on the counter, then stick them in the fridge. Done. Then when I need them, it’s just a matter of reheating them and crisping them back up in the oven. One of my readers, Tiffany used this method to bake 50 potatoes the day before a staff lunch!
How to Store: Let them cool first. Then I just wrap each potato individually (or throw them all in a big container with a lid, whatever’s easier). They’ll keep in the fridge a solid 4 to 5 days like that. We go through ours fast, but you can also freeze them to make them last longer.
How to Reheat: You want to use the oven or the air fryer. You need that dry heat to get them to crisp up so they taste like you just made them. In a pinch, I’ll use the microwave if I’m in a hurry.
More Potato Recipes
Frequently Asked Questions
Oh, my gosh. Russet. Hands down! The starch content is what gives you that fluffy interior, and the thicker skin holds up to oil and salt in a way that thinner skinned varieties just don’t.
No! Please don’t. I know it’s a common habit, but foil traps the steam and steams the potato instead of baking it. Spare yourself all that soggy skin with no crunch. Just put them on the sheet pan with oil and salt and leave them alone.
An hour is my general rule, but it really depends on the potato. I’ve had smaller russets finish in about 50 minutes. And I’ve had big ones that needed closer to 75. The fork test tells you everything you need to know. If it slides in easy? Pull them out.
As many as will fit in your oven. The method just works, whether it’s just a few potatoes for dinner or you’re making baked potatoes for a crowd. Just give them space to breathe on the baking sheets. They shouldn’t be touching or they’ll steam.
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Preheat the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.
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Drizzle each potato with about 1 teaspoon of oil. Rub the oil all over each potato. Generously sprinkle each potato with salt and then place in the oven.
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Bake for just over an hour, until fork tender. They should be crisp on the outside and tender inside.
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When the potatoes are finished, remove from the oven and slice each one down the center and fluff with a fork. Top each potato with the toppings of your choice. Enjoy!
Calories: 209 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 4 g | Sodium: 785 mg | Potassium: 888 mg | Fiber: 2 g | Sugar: 1 g | Vitamin C: 12.1 mg | Calcium: 28 mg | Iron: 1.8 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/24/19 – recipe notes and photos updated 4/22/26}