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The perfect oven baked potatoes are just a few simple steps away. Follow this easy method and get fluffy, delicious baked potatoes in the oven every time!
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Baked Potatoes Cooked to Perfection
Baked Potatoes were a staple in our home growing up. I remember many a times at the sink before Sunday dinner scrubbing down potatoes and wrapping them in foil. There was nothing like the smell of hot potatoes in the oven. I liked to softly squish my potato while it was still in the foil to make mashing it easier. Then of course I would load on the butter and sour cream and salt and pepper. It was the perfect side dish for whatever meat our dad was grilling up that day.
This recipe may seem a little basic. However, sometimes it is good to get back to the basics! Not all baked potato recipes are created equal. You know how sometimes when you make homemade baked potatoes they end up kind of gummy? We have evolved from the foil cooking method to make our potatoes more light and fluffy and less saturated. Follow this simple method and never have that problem again! This recipe produces potatoes with crispy, salty outsides and soft, fluffy insides. It is the best baked potato recipe.
How Long To Bake a Potato
A good rule of thumb is about an hour at 350 degrees for a perfect baked Idaho potato. However, if you’re baking more than four at a time, you’ll need to increase the baking time. I usually increase it by about 5-10 minutes for every two additional potatoes.
Foil vs. No Foil
Baked Potatoes without foil
Baking a potato without foil is generally considered the best method for several reasons:
- Less Prep: No cutting foil squares and making sure each potato is evenly wrapped. Simply season the potatoes and bake!
- Crispy Skin: Baking without foil allows the potato’s skin to become delightfully crispy. The texture contrast between the crispy skin and fluffy interior adds to the overall enjoyment of the dish.
- Faster Cooking Time: Without the barrier of foil, heat can directly penetrate the potato, reducing cooking time. This means you can enjoy your baked potato sooner!
- Enhanced Flavor: Baking without foil allows the potato’s natural flavors to shine. As the potato bakes, its sugars caramelize, resulting in a richer and more robust taste.
- Even Cooking: When baked without foil, the potato cooks more evenly, ensuring a uniform texture throughout.
Overall, baking a potato without foil yields a delicious, crispy-skinned potato with enhanced natural flavors and a faster cooking time. It’s the perfect way to enjoy a classic baked potato that’s full of flavor and texture!
Baked Potatoes in Foil
If you prefer a softer skin and a more “steamed” potato taste, wrapping your potatoes in foil may be your preferred choice. To bake a foil-wrapped potato at 350°F, it will take approximately 1 hour to 1 hour and 15 minutes, depending on the size of the potato. Because it is wrapped it will take a bit longer to cook, but it allows the potato to bake more evenly and thoroughly. You can check for doneness by inserting a fork or knife into the center; it should go through easily when fully cooked. Enjoy your perfectly baked potato with a fluffy interior and deliciously soft skin!
Ideas for Potato Toppings
Now, once you have your Perfect Baked Potatoes, you’re going to need some toppings to go with it! I’ll give you some of my favorite ideas. If you have other ideas let us know in the comments below!
- Simple: butter, salt, pepper, and chives
- Loaded: sour cream, cheddar cheese, bacon bits, green onions, salt, and pepper
- Tex Mex: salsa, cheddar cheese, black beans, guacamole and sour cream
- Chili Cheese Potato: chili and cheddar cheese
- Broccoli Cheddar Potato: broccoli and melted cheese
Potatoes are Good For You!
Don’t let the low-carb craze scare you away from a perfect baked potato at dinner. They’re actually very good for you! Here’s why:
- Potatoes have more potassium than a banana.
- They’re high in fiber, so potatoes in your diet can help lower cholesterol. It can also decrease your risk of heart disease.
- Potatoes are also chock full of Vitamin C and Vitamin B6.
- Plus, they’re quite delicious!
Ways To Cook Baked Potatoes
- In the Microwave – If you are short on time, you can definitely cook a (almost) perfect baked potato in the microwave. Unfortunately, I can’t promise the same crispy outside and fluffy inside. This is because the microwave will steam the potatoes rather than baking them. First, poke holes all over the potato with a fork. Then, cook for 5 minutes, then flip and cook for 3 more minutes. Cooking time may vary depending on the size of your potatoes.
- In the Instant Pot – One of my favorite ways to cook potatoes when I am pressed for time is by “baking” potatoes in the Instant Pot! This method is great if you need your oven for another dish. However, this method comes with the same caveat as the microwave method. The texture will not be as perfect as it is from the oven. First, put a cup of water and the trivet into the Instant Pot. Next, poke holes all over the potatoes and place on the trivet. Then, cook on manual on high pressure for 14 minutes. Finally, once the timer goes off, let the pressure naturally release for 20-30 minutes. Then, add your toppings and enjoy your perfectly tender baked potato!
- In the Air Fryer – Potatoes cooked in the air fryer are fast, crispy, and delicious! See our post for Air Fryer Baked Potatoes! You can achieve similar results as an oven baked potato but in less time.
Baked Potato Recipes
Baked potatoes are versatile and can be used in various delicious recipes and dishes. Here are some more ways to enjoy them:
- Loaded Twice Baked Potatoes: Top them with sour cream, shredded cheese, chives, bacon bits, and any other favorite toppings for a hearty and satisfying meal. Want a twist on a classic? Try our BBQ twice baked potatoes!
- Potato Skins: Scoop out the insides, leaving a thin layer of potato, then fill them with cheese, bacon, and other toppings before baking until crispy. You can also try our broccoli cheese stuffed potato skins!
- Potato Salad: Dice baked potatoes use them in our famous Potato Salad Recipe! You won’t regret it!
- Hash Browns: Cube or shred baked potatoes and cook them in a skillet with oil or butter until crispy and golden brown.
- Potato Soup: Use baked potatoes as a base for a creamy and comforting potato soup with added vegetables, broth, and seasonings. Our Baked Potato Soup is the perfect recipe for this method!
- Potato Casseroles: Layer sliced baked potatoes with cheese, cream, and seasonings to create a tasty and comforting potato casserole.
- Potato Breakfast Burritos: Stuff baked potatoes into tortillas with scrambled eggs, cheese, and your favorite breakfast toppings for a hearty breakfast burrito.
- Shepherd’s Pie: Use baked potatoes as a topping for a classic shepherd’s pie with seasoned ground meat and vegetables.
- Potato Gnocchi: Mash baked potatoes and combine them with flour and egg to make homemade gnocchi.
Frequently Asked Baked Potato Questions
Not necessarily. This comes down to personal preference. Wrapping the potatoes in foil actually steams them instead of baking them. This is because it traps all the moisture inside. You will end up with a soft skin and the inside just won’t be as fluffy. Piercing the skins of the potatoes then rubbing oil and salt on the outside and placing them directly on the oven rack ensures a crispy skin outside and fluffy interior. That is what makes a perfect baked potato! Additionally, make sure you put a baking pan on the rack below the potatoes to catch any drippings.
In our opinion, Russet potatoes make the best baked potatoes. They have thicker skins that crisp up really well in the oven. However, you can also use this method for Yukon Gold potatoes. They have a thinner skin, but they will get nice and fluffy on the inside.
About one hour is a good estimate depending on your oven. You can try piercing the center with a paring knife and if it comes back out easily it is ready.
If you want to make sure that your potatoes are done, you can use a meat thermometer. The internal temperature should be between 208 and 211 degrees.
Keep them in the refrigerator in an airtight container. You can re-heat them or use them for other recipes like Baked Potato Soup, Twice Baked Potatoes, Potato Skins, or Hash Browns.
READ NEXT: Best Potato Recipes
More Potato Side Dishes
Potatoes are so versatile and go well with many meats and vegetables. After you’ve tried our Perfect Baked Potatoes, venture out to our other favorites!
- Pesto Potatoes – These diced potatoes are coated in pesto and roasted to perfection. So easy and packed with flavor!
- Roasted Potatoes and Brussels Sprouts – Another easy side dish! The bacon adds a tasty dimension – a must try!
- Roasted Red Caesar Potatoes – Red pepper, Caesar salad dressing, and Parmesan cheese flakes give these potatoes a unique Italian zest.
- Grilled Foil Ranch Potatoes – These potatoes are great in the summer. Throw them on the grill at your next BBQ. The packets can be loaded with bacon, ham, onions, peppers, or cheese. Additionally, the clean-up is so easy!
- Parmesan Baked Potato Halves – This is one of the most popular recipes on our site. The potato halves are cooked in butter and Parmesan cheese giving the potatoes a crispy, flavorful topping.
- More Delicious Potato Recipes – Here is a full list of our most popular potato recipes as chosen by YOU, our readers!
Oven Baked Potatoes
Video
Ingredients
- 1 large Russet potato
- 1 teaspoon oil vegetable or canola oil
- Kosher salt to taste
Instructions
- Heat oven to 350 degrees and position racks in top and bottom thirds. Scrub and rinse potato (or potatoes) thoroughly with cold water. Dry well. Using a fork, poke 8 to 12 deep holes all over the potato.
- Place in a bowl and coat lightly with oil.
- Sprinkle with Kosher salt and place potato directly on the wire rack in the middle of oven. Place a baking sheet on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the potato open by pushing the ends towards one another. The potato will be hot and steamy, so be careful!
Notes
Recipe Tips
If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes. Now, once you have your Perfect Baked Potatoes, you’re going to need some toppings to go with it! I’ll give you some of my favorite ideas. If you have other ideas let us know in the comments below!- Simple: butter, salt, pepper, and chives
- Loaded: sour cream, cheddar cheese, bacon bits, green onions, salt, and pepper
- Tex Mex: salsa, cheddar cheese, black beans, guacamole and sour cream
- Chili Cheese Potato: chili and cheddar cheese
- Broccoli Cheddar Potato: broccoli and melted cheese
Nutrition Information
I have never noticed that they need more time in the oven if you have lots. Interesting. I am going to try the oil and salt – I love to eat the crispy skin, I usually have to add more salt when I eat it. If I am in a hurry I will cook them most of the way in the microwave them move them to a 450 oven for 20 mins to crisp the skin
Great tip with microwaving part way and finish in the oven!
How perfect! This was a great way to make a baked potato
Yes! This is the ONLY way to make baked potatoes! I love the crunchy skin!
it was delicious! I had tried in the weekend thank you for such wonderful recipes you had published
Yes, I do the same thing when I Microwave my potatoes,
You should remember to punch holes with a fork or the potatoes may burst. Always wash & rub with oil and then sprinkle with salt on the outside and wrap then in a paper towell,. They will turn out fluffy.
Great. The best baked potato I’ve eaten. I overcooked it in error and still was delicious on the inside with a crispy outside. I never usually eat the skin of a baked but I ate the skin because it was so good.
I’m so glad you liked them, it’s my favorite way to bake a potato!
Oh my god, it’s too delicious, I love your recipe, thanks for sharing this recipe,
can I use a microwave for baked potato for my sweet husband?
We have yet to find a successful way to do them in the microwave. They will often turn out gummy. Hope this helps!
I followed this recipe and my taters were undercooked. I’ll try 400 degrees next time
Hmmm that is usually plenty of time. How big were your potatoes?
According to “Cook’s Illustrated”, 375 is the correct baking temp for around an hour. Size will cause a variation in the baking time. A squeeze of the potato will tell you when it is done. It will squish, if you know what I mean.
Poking holes in a potato before baking it insures it won’t build up pressure inside and explode. When I was a new wife, I didn’t know to do this and I once had to clean up little bitty potato parts from all over my oven. I then looked up how to bake a potato & read that it should always be poked with a fork before baking.
I agree, you are risking a huge mess, by not poking holes in the top of the potatoe, 3 pokes with a fork, an inch deep, works perfectly.
Your recipe is almost identical to mine, except I don’t understand why you punch holes in the potatoes? That allows moisture to release to drip in a pan that is completely unnecessary.
Simply wash potatoes. Dry. Rub in olive oil and place on an oven rack. Bake at 425-450 degrees until a fork inserted in the top goes in easily past the skin. This way allows no moisture to escape the potato and the inside is light and fluffy and as juicy as a potato can be. Plus, the skin is hard, allowing for easy scooping of the potatoes insides and is wonderful for twice baked potatoes
Who doesn’t like a baked potato with a nice salty crispy skin. But when I am in a hurry to prep a meal and my husband decides at the last minute that he wants a baked potato I will cook them in the microwave for just a few minutes (depending on the size of the potatoes) and then will finish them off in the oven. He never knew difference.
That is a great idea for when you don’t want to heat up the house in the summer too. Thank you for the tip!
love this recipe. Ready in an hour as stated. Inside was so soft. Wish the skin was crispier, but would cook this again.
I rub our taters down with butter or olive oil, and seasoned salt plus pepper. Wrap them in tinfoil and stick in the oven. Skins always come out crisp and flavorful and the insides are fluffy deliciousness.
I do my potatoes in the microwave. I scrub them, rub with oil or butter (just enough to put a very thin layer on), sprinkle with kosher salt then place them in a plastic (WalMart) bag, add a couple of tablespoons of water (I make 3 potatoes – usually red ones) and cook 3-5 minutes, check them by squeezing and adjust cook time accordingly. Very moist!!
Its embarrassing to admit but I have never made a baked potato before, however, I have them on the menu for later in the week so this post came at just the right time. Thanks!
I tried this the other day and they turned out wonderful!!! I even added garlic powder along with the salt on the outside and it was delicious!
Is there a way to get this flavor and texture from making the pototoes in the microwave oven?
@Meg– Haven’t tried it in the microwave. I can’t promise you will get the same flavor and texture!
Just visiting, but will jump in here. No, you can’t get the same results in a microwave. Microwaved “baked” potatoes are steamed, not baked.
I cook mine in the microwave (add the olive oil and salt, and cover in wrap before ‘zapping’ for 8 mins). If you eat the skins (and why the heck wouldn’t you!) either grill or top-up in the over for another 10-15 mins. This way you get the crispy-ness you can’t achieve in the microwave.
Tried this method tonight. My potatoes took an hour and a half to cook. I only cooked four average sized potatoes. One turned out super super dry, and one was way underdone. I don't know what I did wrong, but I won't make these again.
You should make sure your oven temp is right. Buy one of those cheap thermometers that you leave in the oven and see if it’s really 350 degrees. I checked when I visited my parents and their oven was off by 25 degrees. Always check when you move into a new house or visit long term.
Cook your potatoes at a higher temp. I always cook mine at no less than 425. I also don’t punch holes in them (thus no need for a pan underneath) and my potatoes are scrumptious. I’ve had to give out this “simple” recipe over and over because the potatoes are so fantastic.
Do you also rub yours in oil and salt?Foil wraps?
They need at least 4 hours on gas mark 4 rapped in foil with olive oil salt and pepper all over them
Make sure your potatoes are near the same size. If one is smaller than the others, put it in 5-10 minutes earlier to give it a longer baking time.
Thanks! This is simple but fundamental — super helpful!
That's so funny you posted this. I know how to bake a potato BUT the other day I decided to google "how to bake a potato" and there is a website called http://www.howtobakeapotato.com and it does this exact process that you posted. They were super yummy and great for when you're broke!