Few dishes deliver comfort and satisfaction quite like a perfectly baked potato. Whether you serve it as a simple side or transform it into a hearty main, a baked potato is a timeless favorite that pleases every palate. The secret to achieving that unbeatable combo of a crisp, golden skin with a soft, fluffy center is all about the right potato choice and baking technique. With just a few basic ingredients and straightforward steps, you can bake potatoes that impress every time — no matter the meal.
Why Russet Potatoes Are Your Best Bet
Not all potatoes are created equal when it comes to baking. Russet potatoes are the top choice because their high starch content creates that coveted fluffy texture inside, while their thick skin crisps up perfectly in the oven. Other types of potatoes tend to be waxier and won’t give you the same soft interior or crispy exterior you’re after.
What You’ll Need:
4 large russet potatoes (try to pick ones similar in size for even cooking)
2 tablespoons olive oil (to help crisp the skin)
1 tablespoon coarse salt (kosher or sea salt works best)
Step-by-Step Guide to Baking Perfection
1. Preheat Your Oven
Set your oven to 400°F (200°C). This temperature ensures your potatoes cook through slowly while giving the skin a beautiful crispness without burning.
2. Clean and Prep Your Potatoes
Rinse each potato under cold water, scrubbing away any dirt. Dry them thoroughly with a towel—dry skin helps the oil and salt stick better. Then, prick each potato 6-8 times with a fork. This lets steam escape during baking and prevents the potatoes from bursting.
3. Season for Flavor and Texture
Rub each potato all over with olive oil, coating the skin evenly. This helps the salt stick and promotes a crispy, golden exterior. Sprinkle the coarse salt generously over every side, turning the potatoes to cover them completely. The salt not only adds flavor but also helps draw out moisture to enhance crunch.
4. Bake Your Potatoes
Place the potatoes directly on the oven’s middle rack—direct contact with heat is key to even cooking and crispy skins. Put a baking sheet or foil-lined tray on the rack below to catch any drips. Bake for 50 to 60 minutes. To check if they’re done, insert a fork or skewer into the thickest part—the fork should slide in easily.
5. Let Rest and Serve
Remove the potatoes from the oven and let them sit for a few minutes. This resting time allows the steam inside to settle, making the interior even fluffier. Slice them open lengthwise and fluff the inside gently with a fork, being careful not to tear the skin. Top with your favorite fixings and enjoy warm!
Pro Tips for Perfect Baked Potatoes
Pick Uniform Potatoes: Cooking time is more predictable when your potatoes are about the same size.
Skip the Foil: Wrapping potatoes in foil traps moisture, which softens the skin instead of crisping it.
For Extra Crispy Skin: After baking, pop the potatoes under the broiler for 1-2 minutes. Watch closely to avoid burning!
Storing Leftovers: Refrigerate any leftovers for up to 4 days and reheat in the oven to keep that crispy skin.
Delicious Twists to Upgrade Your Baked Potato
Garlic Herb Delight
Before baking, rub potatoes with olive oil mixed with minced garlic and dried herbs like rosemary, thyme, or parsley for a fragrant, flavorful twist.
Cheesy Stuffed Potatoes
Once baked, scoop out the soft flesh and mix it with shredded cheddar, sour cream, chopped green onions, and a pinch of black pepper. Stuff this cheesy filling back into the skins and bake for 10 more minutes until melty and warm.
Classic Loaded Potato
Top your potato with sour cream, crispy bacon bits, sharp cheddar cheese, and fresh chives or scallions to create a hearty, satisfying meal.
Final Thoughts
Nailing the perfect baked potato is simpler than you think and makes for a comforting, crowd-pleasing dish any day of the week. With crispy skin, fluffy insides, and endless ways to customize, it’s a kitchen classic you’ll turn to again and again. So heat up that oven, grab some russets, and start baking the perfect potatoes your family and friends will rave about.