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It’s much easier than you think to make perfectly crispy baked potatoes in the oven with salty crackly skin and fluffy centers that taste like pure magic, and yes you should ditch the foil because it is sabotaging your spuds.
With just three simple ingredients and about an hour in the oven, you will have potatoes that are crispy on the outside, cloud soft on the inside, and ready for anything, whether you load them with chili for a full meal or serve them as the ultimate sidekick to dinner.
Table of Contents
- Best Baked Potato Recipe
- What Do You Need to Make Perfect Baked Potatoes?
- How To Make Baked Potatoes In The Oven
- Should I Wrap Baked Potatoes in Foil?
- What To Top Your Baked Potatoes With?
- Reheating and Storing Baked Potatoes
- What to Serve with Baked Potatoes
- Everything You Need for the Perfect Steak Dinner
- More Easy Potato Side Dishes:
- Watch How these Crispy Baked Potatoes are Made
- Baked Potatoes In Oven Recipe
Best Baked Potato Recipe
I grew up eating my baked potatoes with ketchup and yes I still do it because it is basically a giant french fry, but somewhere between my questionable childhood condiments and adulthood I did learn how to make the perfect baked potato. And since Idaho spud harvest season always tugs at my heart a little I cannot help but talk potatoes.
I went to college in Idaho, my parents live there now, and the Idaho Potato Commission once took me on a harvest tour that made me love the whole process even more. Watching families, farmers, and entire communities work together under glowing tractor lights to bring potatoes to our tables is something I will never forget, and maybe that is why a simple, perfectly crispy baked potato still feels a little magical to me.
What Do You Need to Make Perfect Baked Potatoes?
- Large Russet Potatoes: the classic spud that bakes up fluffy inside and crispy outside
- Olive Oil: helps the skin get that irresistible golden crisp
- Flaked Sea Salt: adds crunch, flavor, and the perfect finishing touch
The measurements needed are listed in the recipe card below.
What Potatoes Make The Best Baked Potatoes?
There are so many types of potatoes out there…red potatoes, yukon golds, fingerlings, russets. For a baked potato, you should always choose a well rounded russet potato for baked potatoes. The fatter, rounder potato will give you more filling and that beautiful fluffy potato when you squeeze it open.
Russet potatoes have a better starch to them, which leads to a fluffier inside once baked.
How To Make Baked Potatoes In The Oven
Making a baked russet potato shouldn’t be so tricky, but if you’ve ever undercooked them, poked a million holes, overcooked them until the skin turned to leather, or ended up with a bland, sad spud, keep reading. This is the best baked potato recipe. A hot oven gives you irresistibly crisp skin and fluffy insides every single time!
- Scrub: Give each potato a real scrub to remove all dirt.
- Dry: Pat completely dry so the oil sticks.
- Oil: Rub with canola or olive oil using your hands.
- Shake Off: Scrape your hands down the potato so it’s coated, not drenched.
- Salt: Roll each potato once in flaked sea salt for the perfect crust.
- Pierce: Poke the top with a fork or knife once or twice so it doesn’t burst in the oven.
- Bake: Set potatoes on a cooling rack over a sheet pan and bake at 350°F for 60–75 minutes. Exact cooking time will depend on size. One hour is generally all you need unless the potatoes are huge.
- Fluff: Slice in a zigzag, squeeze upward to fluff the insides, and add butter immediately.
How Long to Bake a Potato In Oven?
For the best results, bake potatoes at 350 degrees Fahrenheit. Higher temperatures can cook the skin faster than the inside, leaving it tough and leathery. Standard-sized potatoes take about 1 hour, while very large ones may need up to 75 minutes.
Let them cool for a minute or two before slicing to avoid a steam burn. If you’re in a hurry, you can bake at 375 degrees for 50–60 minutes or 400 degrees for 40–50 minutes, but 350 degrees is the perfect temperature for crispy skin and fluffy insides.
Should I Wrap Baked Potatoes in Foil?
In college, Texas Roadhouse was the go-to date spot and that’s where I discovered the world’s best rolls (besides our Potato Rolls of course.), but the baked potatoes stole the show. Growing up, we always wrapped them in foil and baked them, which steamed the potato and added a metallic taste. The perfect baked potato needs direct heat on the skin, a drizzle of olive or vegetable oil for crispness, and a sprinkle of flaked sea salt for flavor and crunch. Skip the foil and treat your potatoes this way and you will never go back.
What To Top Your Baked Potatoes With?
These salt-crusted baked potatoes have the most flavorful skins and make the perfect base for all your favorite toppings. Pile on shredded cheddar for melty, gooey goodness, a pat of butter for rich indulgence, or a dollop of tangy sour cream. Add crispy bacon bits, creamy cottage cheese, fresh chives, or sliced green onions for extra flavor and texture.
Feeling adventurous? Try ketchup (hahaha), BBQ sauce, salsa, or a drizzle of ranch. A simple sprinkle of salt and black pepper works beautifully too. I’m all about butter, cheese, and bacon, but my family can’t get enough of that classic creamy sour cream topping.
Reheating and Storing Baked Potatoes
Baked potatoes are easy to store and reheat, making them perfect for meal prep or leftovers. Keep them in an airtight container in the refrigerator for up to 4–5 days.
To reheat, you can pop them in the oven at 350 for 15-20 minutes to restore that crispy skin and fluffy interior, or use the microwave for a quick, convenient option. For extra flavor, top with a little butter or your favorite toppings after reheating.
Hack For Opening a Baked Potato
Did you know there’s a better way to open your baked potato than just sliding a knife from one end to the other? Look at the picture for a clue.
- Use a knife or fork to cut a zig zag across the top of the potato after baking it.
- Pinch each end and while pressing inward also press up which will break up the flesh so you have a light, fluffy filling!
What to Serve with Baked Potatoes
These really are the best baked potatoes ever! Crispy on the outside and fluffy on the inside, they can be loaded with all your favorite toppings and enjoyed as a hearty main dish, or served as the perfect side to any family favorite. Pair them with garlic butter steak, smoked turkey, Instant Pot ribs, classic meatloaf, maple glazed salmon, Instant Pot turkey chili, sloppy joes, or Instant Pot turkey for a meal everyone will love.
Everything You Need for the Perfect Steak Dinner
The main dishes listed above are blasted delicious with these potatoes, but if you ask me, the perfect steak dinner must include an oven baked potato and a wedge salad with blue cheese dressing. That’s it…that’s a steak dinner at its finest in my book!
Learn how to make perfectly crispy oven baked potatoes with this easy recipe. We include all our tips and tricks for the best baked potato as well as a helpful video tutorial for achieving the perfect texture and seasoning for your potatoes.
More Easy Potato Side Dishes:
- The Best Mashed Potatoes
- Funeral Potatoes
- Sweet Potato Casserole
- Instant Pot Green Beans and Potatoes
- Steakhouse Smashed Potatoes
Watch How these Crispy Baked Potatoes are Made
Baked Potatoes In Oven
Ingredients
- 5 Large Russet Potatoes
- 3 Tablespoons Olive Oil
- ¼ Cup Flaked Sea Salt, (this is our favorite and a better price online)
Instructions
- Preheat the oven to 350 degrees F.
- Wash each potato and dry it thoroughly.5 Large Russet Potatoes
- Place an oven safe cooling rack on a cookie sheet.
- Place the salt on a plate.¼ Cup Flaked Sea Salt
- In a bowl, add the olive oil and rub each potato with the olive oil.3 Tablespoons Olive Oil
- Roll each potato in the salt and set on the rack on top of the cookie sheet. Pierce each potato a couple of times just so it doesn't explode in the oven.
- Bake for 60-75 minutes, or until tender.
- Carefully slice a zigzag on top of the potato or use a fork to pierce the skin in a zigzag pattern
- Remove from the oven and serve with butter, sour cream, cheese and bacon or any desired toppings.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have to agree with your father, peanut butter and dill pickle is about the best sandwich ever. The recipe was also excellent.
Thanks for the feedback Steve! I’ll have to let my dad know that he has a fellow peanut butter and pickle sandwich lover out there!
THE REASON PEOPLE GOT USED TO WRAPPING THEIR POTATOES IN FOIL WAS THE USED TO JUST THROW THEM INTO THE COALS WHILE THEY WERE COOKING STEAKS OR RIBS – THIS WAS ONLY TO KEEP THE CHARCOAL TASTE OUT OF THE POTATOES – AND MANY TIMES THIS WAS AT A PUBLIC PICNIC GROUNDS WHERE THEY USED THE COMMUNITY GRILLS –
That’s fair!