Easy Baked Potato Recipe

If there’s one recipe that saves me on “what’s-for-dinner-oh-no-it’s-6:10” nights, it’s a straight-up, crispy-skinned, fluffy-centered baked potato. Nothing fancy, no weird steps, just that shattery salted jacket and a steamy cloud inside that drinks butter like it’s payday. You need a couple potatoes, a glug of oil, and salt. The oven does the rest while you answer emails, wrangle homework, or stare into space like a raccoon at midnight. It’s cheap, it’s cozy, and it makes any random leftover feel intentional.

My husband calls these restaurant potatoes, which is hilarious because… it’s literally a potato and salt. But he loves the salty crunch on the outside with pepper and a ridiculous slab of butter. Our kid goes fully unhinged with broccoli and cheddar (I count that as a vegetable victory). We’ve eaten these in camp chairs after soccer practice, in front of movies with chili dumped on top, even for breakfast with a fried egg and hot sauce. Once I forgot to poke holes and spent the evening apologizing to the oven, but hey—live, learn, stab your potatoes.

How to Make It

Here’s my no-drama method: Grab 4 big russet potatoes (around 8–10 oz each). Scrub them like they owe you money, then dry them really well—wet skins = soggy jackets. Stab each one all over with a fork (8–10 times is good), rub with a tablespoon of oil total, shower with kosher salt, and straight onto the oven rack they go. I set a sheet pan on the rack below to catch any drips because I am done scraping burned potato juice.

Bake at 450°F for 50–60 minutes. They’re ready when the skins feel thin and crisp and a skewer slides in with zero resistance—or if you’re a temp person, the centers hit 205–212°F. Rest 5 minutes so the steam chills out, cut a slit, pinch the ends to fluff it up, and throw on your toppings. Butter + salt + pepper is classic. Sour cream and chives if you’re feeling fancy. Chili and cheese if you’re hungry-hungry.

Need it faster? Microwave each potato 3–4 minutes (rotating once), then finish in the 450°F oven 20–25 minutes to crisp. Foil makes the skin soft—great for some, not me—so skip it unless you like that style.

✔Ingredient Notes

– Russet potatoes: The queen of baked potatoes. High starch = fluffy interior. Yukon or red will go waxy/creamy, not classic steakhouse vibes.
– Oil: Just a teaspoon or so per potato makes that skin crisp up. Olive, avocado, or canola all work. Butter burns too fast at 450°F—save it for after.
– Kosher salt: Big grains = better crunch. If you only have table salt, use less so it doesn’t go salty-salty.
– Black pepper: I like it on after baking so it doesn’t scorch. Freshly cracked = tiny fireworks.
– Butter/sour cream: The “why is this so good” part. Greek yogurt works if that’s what’s in the fridge.
– Chives/green onions: A fresh pop so it’s not just beige on beige. Don’t skip if you can help it.
– Foil: Makes a softer, steamed skin. If you want crispy, no foil—rack bake all the way.
– Thermometer (optional): 205–212°F in the center = fluffy perfection. I poke from the side and no one sees the hole.

✔Recipe Steps

1. Preheat oven to 450°F and place a sheet pan on the lower rack to catch drips.
2. Scrub potatoes well and dry completely with a towel.
3. Poke each potato 8–10 times with a fork all over.
4. Rub with oil and sprinkle generously with kosher salt.
5. Bake directly on the rack for 50–60 minutes, until skins are crisp and a skewer slides in easily (or 205–212°F inside).
6. Rest 5 minutes, slit lengthwise, pinch ends to fluff, and add butter, salt, pepper, and your favorite toppings.

What to Serve It With

– A big spoonful of chili (beef, turkey, or veggie)
– Rotisserie chicken + ranch and hot sauce
– Seared steak or salmon on the side
– Roasted broccoli or asparagus with lemon
– Cottage cheese, everything bagel seasoning, and chives (trust me)
– Beans and salsa for a cheap, protein-y dinner

✔Tips & Mistakes

– Dry the skins. Any moisture = sad, leathery jackets.
– Don’t crowd the oven. Air needs to move so they crisp.
– Skip foil for crispy skin; use foil only if you want soft.
– Salt the outside generously—this is your potato crust.
– Aim for 205–212°F inside for fluffy perfection.
– Use the rack. A sheet pan underneath (not under the potatoes) catches drips without steaming them.
– In a rush? Microwave 3–4 minutes per potato first, then finish in the oven 20–25 minutes.

✔Storage Tips

Cool leftovers, then stash whole or split potatoes in an airtight container in the fridge for 3–4 days. Reheat in a 400°F oven for 12–15 minutes to revive that crispy skin, or microwave 2–3 minutes if you’re impatient (I sometimes microwave then hit the air fryer for 4 minutes to re-crisp). Cold baked potato for breakfast with cottage cheese and hot sauce? Absolutely no shame—been there.

✔Variations and Substitutions

– Sweet potato swap: Same method, 425°F for 45–60 minutes depending on size.
– Yukon gold: Works, but expect a creamier, less fluffy interior and softer skin.
– Oil swap: Olive, avocado, canola—any neutral-ish oil is fine.
– Dairy-free: Use olive oil or a dairy-free butter and top with salsa, guac, or tahini sauce.
– Loaded: Butter, sour cream, bacon, cheddar, chives. Classic for a reason.
– Herby: Mix garlic and parsley into olive oil and brush on after baking.
– Seasoned skin: Add paprika, garlic powder, or everything bagel seasoning with the salt.
– Gluten-free: Naturally is. Watch toppings (gravy, some bacon bits, etc.).

Frequently Asked Questions