Let’s talk about baked potatoes for a second. This simple food is waaaaay overlooked, in my opinion. They’re inexpensive, easy to make, and can be turned into so many different meals. But there’s a little more to making a good baked potato than just tossing a potato into a hot oven. So today, I’m going to share my simple baked potato recipe, plus some fun topping ideas so you can turn your potatoes from a simple side into a decked-out main dish.
“I’m still learning the basics of cookery and really appreciate how easy this recipe was and how satisfying it tasted with just butter and steak seasoning. Thanks!”
BN
There are a million different ways to bake a potato, but here is my simple, tried, and true method for the perfect baked potato. I start by giving the potatoes a good scrub and drying them off, which helps the skin crisp up instead of turning leathery. A few pokes with a fork let steam escape so they don’t burst in the oven. Then I rub them with oil and sprinkle them with salt, which keeps the skins from drying out and adds just the right crunch and flavor.
And yep, you read that right…I don’t use foil. I don’t like the foil method. I like the way the skin gets that satisfying snap when it’s oiled, salted, and baked uncovered. Foil makes the skin too soft for my taste, and I’m all about that crisp, textured bite. It makes all the difference.
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Gather all of your ingredients and preheat your oven to 400ºF.
Prep the potatoes: Wash 4 russet potatoes well since they grow underground, and even the factory washing can still leave some remaining dirt. Dry the potatoes well so the skins crisp up nicely in the oven. Prick the potatoes several times with a fork to allow steam to evaporate while they bake.
Season the potatoes: Rub oil all over each potato (1 Tbsp total), then season each potato with a pinch of salt. The salt helps give the skin flavor and helps them crisp up a little.
Note: I like to place the potatoes on a baking sheet for easy transfer in and out of the oven. I also line the baking sheet with parchment paper for easy cleanup.
Bake: Now bake the potatoes for 45 minutes or until they’re tender all the way through. I like to test the potatoes for doneness by piercing them with a fork. The fork should slide easily into the center of the potato with no resistance.
Serve: Slice open the potatoes, fluff the insides with a fork, and add a little salt and pepper and your favorite seasonings or toppings! Pictured here with butter.
My favorite part about baked potatoes is that they’re a totally blank slate and can be turned into so many different meals! They’re a great way to use up leftover odds and ends in your fridge, so get creative! Here are some of my favorite combos:
Let your baked potatoes cool completely, then store them in an airtight container in the fridge for up to 3-4 days. To reheat, pop them in a 350ºF oven for about 15-20 minutes or until warmed through. You can also microwave them for a couple of minutes, but the skin won’t stay crisp. For the best texture, the oven method is worth the extra time.
Our Easy Baked Potatoes recipe was originally published on 5/14/2020. It was retested, reworked, and republished to be better than ever 6/10/25.
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