Why You’ll Love Perfect Baked Potato Recipe

Because with a few simple steps, you’ll achieve crispy-skinned, fluffy-inside baked potatoes that work as a comforting side or even a hearty solo meal. No foil steaming, just golden jackets and a pillowy interior.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoes (choose medium size and similar-weight ones)
extra-virgin olive oil (or another neutral oil)
kosher or coarse sea salt
freshly ground black pepper

Directions

Preheat your oven to 400–425 °F (200–220 °C), depending on the size of the potatoes.
Scrub the potatoes thoroughly under running water, then dry them well.
Use a fork to prick each potato a few times all over (about ½ inch deep) to allow steam to escape.
Rub each potato lightly with olive oil, then season generously with salt and a bit of pepper.
Place the potatoes directly on the middle oven rack or on a rack over a baking sheet so air can circulate all around them.
Bake until tender throughout—when a fork slides easily into the center and the internal temperature reaches 205–210 °F. This usually takes about 50–60 minutes for medium-sized russets.
Immediately after removing from the oven, slice open the top lengthwise and gently squeeze the ends toward each other to fluff the inside.
Serve with your favorite toppings.

Servings and timing

Prep time: ~10 minutes
Cook time: ~50–60 minutes
Total time: ~60–70 minutes
Servings: 1 potato per person (medium-sized)

Variations

For extra-crispy skin: raise the oven temperature during the last 5–10 minutes or run under the broiler briefly.
Oil-free version: skip the oil, and after rinsing the potato, sprinkle with salt before drying and baking.
Make it a meal: top with chili, sautéed veggies, shredded cheese, Greek yogurt, or beans.
Sweet potato version: same method applies; adjust bake time for smaller size.

Storage/Reheating

Store leftover baked potatoes in an airtight container in the refrigerator for up to 3–4 days.
To reheat: warm in the oven at 350 °F (175 °C) until heated through, or microwave for 2–3 minutes. The skin may not be as crisp, but the interior will remain fluffy.
If topping ahead of time, store toppings separately and assemble before serving for best texture.

FAQs

Can I use any type of potato?

For best results, use starchy varieties like russet or Idaho potatoes. Their high starch and low moisture content create fluffy interiors and crispy skins.

Should I wrap the potato in foil?

No—wrapping in foil traps steam, softens the skin, and prevents the potato from crisping properly.

Do I need to pierce the potato with a fork?

Yes—this allows steam to escape and prevents the potato from bursting during baking.

How can I tell when the potato is done?

Insert a fork into the center; it should slide in easily. The internal temperature should be 205–210 °F for the fluffiest texture.

Why rub with oil and salt?

The oil helps the skin crisp and brown, while salt adds flavor and texture to the skin.

What’s the best temperature for baking?

A range of 400–425 °F is ideal. Larger potatoes may benefit from a lower temperature and longer cook time for even cooking.

Can I microwave instead of oven-baking?

You can start in the microwave to speed things up, but for a crisp skin, finish in the oven.

Will wrapping in foil help bake faster?

No—foil slows down the crisping process and often leads to soggy skins. Bake unwrapped for best results.

What toppings work best?

Butter, sour cream, shredded cheese, chives, bacon bits, roasted vegetables, avocado, salsa, or seasoned Greek yogurt are all excellent options.

Can I bake ahead of time?

Yes, but freshly baked is best. If preparing ahead, store in the fridge and reheat gently in the oven before serving.

Conclusion

Once you follow the simple steps—choosing the right potato, prepping it properly, baking unwrapped at the right temperature, and finishing with oil, salt, and a quick squeeze—you’ll end up with the perfect baked potato every time. Crispy on the outside, fluffy on the inside, and endlessly customizable, it’s the kind of simple comfort food that never goes out of style.