Name: Perfect Baked Potato
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 medium russet potatoes; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

Jump to Recipe·Leave a Review

A perfectly baked potato is fluffy on the inside with a crispy, golden skin on the outside. I love making them as a simple side dish or dressing them up with toppings for a satisfying main meal.

Why You’ll Love This Recipe

I enjoy this recipe because it’s so easy yet so rewarding. I like how the skin gets beautifully crisp while the inside turns soft and fluffy. I also appreciate that baked potatoes are versatile — I can load them with butter, sour cream, cheese, or turn them into a full meal with toppings like chili or veggies. Perfect Baked Potato

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

russet potatoes
olive oil
salt
black pepper

Directions

I preheat my oven to 425°F (220°C).
I scrub the potatoes clean and pat them dry.
Using a fork, I poke holes all around each potato to allow steam to escape.
I rub the potatoes with olive oil and sprinkle them generously with salt and pepper.
I place them directly on the oven rack (with a baking sheet underneath to catch drips) and bake for 45–60 minutes, depending on size.
I check if they’re done by squeezing them gently with an oven mitt — they should feel soft inside.
I slice them open, fluff the insides with a fork, and add my favorite toppings before serving.

Servings and timing

This recipe makes 4 servings. It takes about 5 minutes to prepare and 45–60 minutes to bake, so in about an hour I can enjoy perfectly baked potatoes.

Variations

Sometimes I rub the potatoes with garlic powder or smoked paprika before baking for extra flavor. I also like to top them with shredded cheese, chives, or even broccoli and melted cheese for a more filling option. If I want a lighter version, I use Greek yogurt instead of sour cream.

storage/reheating

I store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in the oven at 350°F (175°C) for about 15–20 minutes until heated through. If I’m in a hurry, I reheat them in the microwave for 2–3 minutes, though the skin won’t be as crisp. Perfect Baked Potato

FAQs

Do I need to wrap the potatoes in foil?

I don’t wrap them in foil because I like crispy skin. Foil makes the skin soft, so I prefer baking them unwrapped.

Can I bake potatoes in the microwave instead?

Yes, I sometimes use the microwave for speed. I poke holes, microwave on high for 5–7 minutes, and then finish in the oven for 10 minutes to crisp the skin.

What type of potato is best for baking?

I use russet potatoes because they have a starchy texture that makes the insides fluffy. Yukon golds can work too but won’t be quite as light.

How can I tell if the potatoes are fully cooked?

I check by inserting a fork or skewer into the center. If it slides in easily with no resistance, the potato is done.

Can I freeze baked potatoes?

Yes, I freeze them once cooled by wrapping them tightly in foil and placing them in a freezer bag. They last up to 3 months. I thaw overnight in the fridge before reheating.

Conclusion

I find that making the perfect baked potato is simple yet always satisfying. The combination of crispy skin and soft, fluffy interior makes it a timeless dish. Whether I keep it plain with butter or load it up with toppings, it’s a versatile recipe I enjoy making again and again.