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–+ servings
Three baked potatoes with crispy skins are split open, topped with pats of butter, chopped chives, salt, and pepper, on a parchment-lined surface.
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5 from 4 votes

Baked Potato Recipe

This easy baked potato recipe will show you how to make baked potatoes with a crispy brown exterior and fluffy white interior. Enjoy perfectly baked potatoes as a filling main dish or versatile side dish. 
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Sides & Vegetables
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

Instructions

  • Place oven rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil or parchment paper for easy clean up. 
  • Thoroughly scrub each potato; dry with a paper towel or clean dish towel. Pare off any eyes, sprouts, or bruises. Poke potatoes a few times lightly with a fork or the tip of a paring knife.
    4 russet potatoes
  • Rub each potato with oil and sprinkle liberally with salt and pepper. Place on the prepared baking sheet, sides not touching each other.
    1 teaspoon olive oil, ½ teaspoon kosher salt, coarse ground black pepper
  • Bake for 45 to 60 minutes or until fork tender. (When you poke the fork in, it should go in easily without a lot of resistance.) The baking time can vary, depending on the size and shape of your potatoes.
  • Remove the baked potatoes from the oven. Using a sharp knife, immediately make a deep cut in the top of the potatoes. Using an oven mitt, gently squeeze the bottoms of the potatoes to open up the tops, or spread them apart with a couple of forks.
  • Serve with desired toppings.

Video

Notes

  • Potatoes: You can use different varieties of potatoes but russet potatoes have the classic fluffy interiors. Look for potatoes that are uniformly sized so they bake evenly. Small potatoes will get done more quickly than large potatoes.
  • Increase yield. Make as many potatoes as you like; just don’t overcrowd the baking sheet.
  • Oven temperature: Potatoes can be baked at higher or lower oven temperatures, keeping in mind that cooking time will vary. This is helpful if you are baking other food in the oven. The length of baking time is flexible, too. It usually is okay if the potatoes bake a little longer. 
  • Storage/reheating: Leftover baked potatoes, wrapped well or covered, can be refrigerated for 4 to 5 days. You can freeze baked potatoes but the texture will change slightly. The best way to reheat baked potatoes is in the oven or toaster oven (350°F for 15 minutes) or an air fryer (375°F for 5 to 7 minutes). They can be microwaved but the skins won't retain the crispness of a freshly baked potato.
  • Toppings: Refer to the post above for lots of topping ideas! 

Nutrition

Serving: 1potato | Calories: 54kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 237mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.5mg

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