Baked Potato
A perfectly baked potato with a crispy, salted skin and a light, fluffy interior. This steakhouse classic requires just a few simple steps — scrubbing, drying, pricking, oiling, and a slow bake in a hot oven. Serve split open with a pat of butter melting into the pillowy center.
For 4 servings
- prep · ~5 min
Preheat the oven and prep the potatoes.
1.Position a rack in the middle of the oven and preheat to 425°F (220°C).2.Scrub each russet potato well under running water and pat completely dry with a clean kitchen towel — moisture prevents the skin from crisping.3.Pierce each potato 6-8 times with a fork, going about 0.5 inch deep, to let steam escape.TIPDry skin is non-negotiable for crispness — any remaining water creates a steaming effect that softens the skin. - prep · ~2 min
Oil and salt the skins.
1.Place the dried potatoes on a baking sheet.2.Brush 1 tablespoon olive oil evenly over each potato, coating the entire skin.3.Sprinkle 0.5 teaspoon kosher salt evenly over all potatoes, rubbing gently to adhere. - bake · ~60 min
Bake until tender.
Slide the baking sheet onto the middle rack. Bake for 50-60 minutes without turning. The potatoes are done when a fork slides into the center with zero resistance and the internal temperature reaches 205°F-210°F (96°C-99°C). The skin should look dry and slightly wrinkled.
TIPDon't wrap in foil during baking unless you prefer a steamed, softer skin — foil traps moisture and kills crispness. - prep · ~1 min
Score and fluff the potatoes for serving.
1.Remove the potatoes from the oven and immediately make a lengthwise slit across the top with a sharp knife.2.Gently pinch both ends toward the center to push open the fluffy interior.3.Add 0.5 tablespoon of butter to each potato, letting it melt into the hot flesh.TIPCut and fluff as soon as they come out of the oven — trapped steam escapes faster and the interior stays light instead of getting gummy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose potatoes of similar size for even baking — large russets work best for a fluffy interior.
- 2Never wrap potatoes in foil during baking; it traps steam and prevents crispy skin.
- 3Use a fork to pierce each potato 6-8 times to allow steam to escape and prevent bursting.
- 4For extra-crispy skin, let potatoes air-dry on a rack for 15 minutes after washing.
- 5Rest baked potatoes for 5 minutes after fluffing to set the interior texture before serving.
- 6Make ahead by baking fully, cooling, and refrigerating for up to 3 days; reheat in a 400°F oven for 15 minutes.
Adapt it for your goals.
Loaded baked potato
After fluffing, top with shredded cheddar cheese, crispy bacon bits, sour cream, and chives for a classic loaded variation.
garlic herbGarlic herb
Mix 1 minced garlic clove and 1 teaspoon dried rosemary into the olive oil before brushing for an aromatic twist.
veganVegan
Replace butter with vegan butter or a drizzle of olive oil and top with nutritional yeast, black pepper, and chives.
Why this is on our healthy list.
Good source of potassium
Russet potatoes provide potassium, an essential mineral that helps regulate blood pressure and muscle function.
Natural energy from complex carbs
The carbohydrates in baked potatoes offer sustained energy release, making them a satisfying base meal.
Rich in vitamin C
Potatoes contain vitamin C, which supports immune health and collagen production, especially if eaten with the skin.
Frequently asked questions
Yes, but russets are best for a fluffy inside; Yukon Golds will be creamier and less light, while red potatoes yield a denser, waxier texture.
