Hey y’all! If there’s one comfort food that never fails to please a crowd or satisfy a craving, it’s the Perfect Baked Potato. Crispy skin, pillowy-soft interior, and endless topping possibilities make these spuds a star for everything from weeknight dinners to backyard barbecues. Whether you load them up with your favorite fixings or enjoy them simply with butter and sea salt, this recipe guarantees potato perfection every time. Let’s get cooking!
Why You’ll Love This Perfect Baked Potato
- Super easy prep—just a few steps for restaurant-quality results.
- Fluffy interior with irresistibly crispy, golden-brown skin.
- Customizable with your favorite toppings for endless variety.
- Perfect as a hearty side or satisfying main dish.
- Great for meal prepping ahead of busy weeks!
Ingredients for the Perfect Baked Potato
- 4 large russet potatoes (about 10-12 oz each)
- 2 tablespoons olive oil
- 1 tablespoon coarse kosher salt
- Optional toppings: butter, sour cream, shredded cheddar cheese, chopped chives, bacon bits, black pepper
How to Make the Perfect Baked Potato: Step-by-Step Directions
Step 1: Prep Your Potatoes
- Preheat your oven to 425°F (220°C).
- Scrub the potatoes thoroughly under running water and dry them with a paper towel. Prick each potato 5-6 times with a fork to allow steam to escape while baking.
Step 2: Season and Oil
- Place the potatoes on a baking sheet lined with parchment paper or foil. Rub each potato all over with olive oil, then sprinkle generously with kosher salt for that crave-worthy crust.
Step 3: Bake to Perfection
- Bake the potatoes directly on the upper oven rack for 50-60 minutes, turning halfway through. They’re done when the skin is crisp and a fork slides easily through the center.
Step 4: Serve and Enjoy!
- Remove potatoes from the oven. Using a sharp knife, slice each one lengthwise and gently fluff the insides with a fork. Add your favorite toppings and dig in!
Notes for the Perfect Baked Potato
- For extra crispy skin, bake directly on the oven rack with a tray underneath to catch drips.
- Select russet potatoes for the fluffiest texture—see more about why russets are best for baking potatoes.
- If you’re making a big batch, keep potatoes warm in a 200°F (93°C) oven for up to 45 minutes.
Perfect Baked Potato Variations
- Loaded Baked Potato: Pile on cheddar cheese, crispy bacon, and chives.
- Broccoli & Cheese Potato: Top with steamed broccoli florets and a drizzle of cheese sauce.
- Tex-Mex Potato: Add black beans, salsa, jalapeños, and a sprinkle of cotija cheese.
Required Equipment for Perfect Baked Potato
- Baking sheet
- Fork
- Sharp knife
- Parchment paper or aluminum foil (optional)
Perfect Baked Potato Storage Instructions
- Let leftovers cool completely, then wrap each potato in foil or store in an airtight container.
- Refrigerate for up to 4 days.
- Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave for 2-3 minutes until hot.
Serving Recommendations & Pairings for Perfect Baked Potato
- Serve as a hearty side with grilled steak, roasted chicken, or alongside a fresh green salad.
- Make it a main dish with protein-rich toppings like chili or shredded BBQ chicken.
- Pair with roasted veggies or a bowl of classic tomato soup for cozy comfort food vibes.
Pro Tips for Restaurant-Style Perfect Baked Potato
- Use coarse kosher salt for the best crunch on the skin—regular table salt will dissolve too quickly.
- To avoid soggy bottoms, always bake on a rack or flip the potatoes halfway through for even crispness.
- Check for doneness by gently squeezing the potato (with oven mitts!); it should give slightly and feel soft inside. Get more expert potato-baking tips from Food Network.
FAQ: Your Perfect Baked Potato Questions Answered
- Can I use different potato varieties? Russet potatoes are best for fluffy interiors, but Yukon Golds can be used for a creamier texture.
- Do I need to wrap potatoes in foil? For crisp skin, bake unwrapped—foil will steam the potato and make the skin soft.
- How do I make baked potatoes ahead? Bake as directed, cool, and refrigerate. Reheat in the oven for best texture.
Prep Time: 5 minutes
Cook Time: 50-60 minutes
Total Time: 55-65 minutes
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
Instructions
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1Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
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2Scrub the potatoes thoroughly under running water and pat them dry with a towel.
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3Pierce each potato several times with a fork. Rub each potato with olive oil, then sprinkle evenly with salt, pepper, and garlic powder.
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4Place the potatoes directly on the prepared baking sheet. Bake for 60 minutes, or until the skins are crisp and a fork easily pierces the center.
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5Remove from oven. Slice each potato open, fluff the insides with a fork, and top with butter, sour cream, and chives. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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