Ingredients

• 4 large russet potatoes (about 10–12 ounces each)
• 2 tablespoons olive oil
• 1–2 teaspoons coarse kosher salt
• ½ teaspoon freshly ground black pepper (optional)
• 4 tablespoons butter, for serving

Optional Toppings

• Sour cream
• Shredded cheddar cheese
• Crumbled cooked bacon
• Chopped green onions
• Fresh chives
• Steamed broccoli
• Chili
• Salsa
• Ranch dressing
• Fresh parsley

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.

Step 2: Prepare the Potatoes

Wash and scrub the potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry with a clean kitchen towel.

Using a fork, prick each potato 6–8 times on all sides. This allows steam to escape during baking and prevents the potatoes from bursting.

Step 3: Season

Rub each potato with olive oil until evenly coated.

Sprinkle generously with coarse kosher salt, ensuring the entire skin is lightly covered. Add black pepper if desired.

Place the potatoes directly on the oven rack or on a wire rack set over a baking sheet to catch any drips.

Step 4: Bake

Bake for 50–60 minutes, depending on the size of the potatoes.

Turn the potatoes over halfway through baking to promote even cooking.

The potatoes are done when the skins are crisp and the centers are easily pierced with a knife or skewer.

For extra accuracy, the internal temperature should reach about 205–210°F (96–99°C).

Step 5: Fluff the Potato

Remove the potatoes from the oven and let them rest for about 5 minutes.

Using a sharp knife, cut a lengthwise slit across the top of each potato.

Gently squeeze the ends toward the center to open the potato. Use a fork to fluff the inside until light and airy.

Add butter immediately so it melts into the hot potato.

Step 6: Add Your Favorite Toppings

Top with sour cream, shredded cheese, bacon, chives, broccoli, chili, or any of your favorite toppings.

Serve immediately while hot.

Tips for the Best Baked Potato

• Choose russet potatoes for the fluffiest interior and crispiest skin.
• Dry the potatoes thoroughly before adding oil to help the skins crisp.
• Bake directly on the oven rack for the best air circulation.
• Avoid wrapping potatoes in foil if you want crispy skins, as foil traps steam and softens the exterior.
• Use coarse kosher salt for a flavorful, crunchy skin.
• Let the potatoes rest for a few minutes before cutting to allow the steam to finish cooking the interior.
• Fluff the potato with a fork immediately after opening for the lightest texture.
• Serve while hot for the best flavor and texture.

Variations

Loaded Baked Potato

Top with cheddar cheese, crispy bacon, sour cream, green onions, and chives.

Broccoli Cheddar Potato

Fill with steamed broccoli and melted sharp cheddar cheese.

Chili Cheese Potato

Spoon hot homemade chili over the potato and finish with shredded cheese and sour cream.

Garlic Herb Potato

Mix the fluffy potato with roasted garlic, butter, parsley, and fresh herbs.

Tex-Mex Baked Potato

Top with salsa, black beans, corn, avocado, jalapeños, and shredded pepper jack cheese.

Buffalo Chicken Potato

Fill with shredded Buffalo chicken, ranch dressing, blue cheese crumbles, and chopped celery.

Serving Suggestions

Perfect Baked Potatoes pair well with:

• Grilled steak
• Roast chicken
• BBQ ribs
• Pulled pork
• Grilled salmon
• Meatloaf
• Pork chops
• Beef brisket
• Garden salad
• Roasted vegetables

Storage

Store leftover baked potatoes in an airtight container in the refrigerator for up to 4 days.

To reheat, bake in a 350°F (175°C) oven for 15–20 minutes, or microwave for 2–3 minutes until heated through. For crispier skin, avoid reheating solely in the microwave.

Cooked baked potatoes can also be frozen for up to 3 months. Wrap each potato tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator and reheat in the oven for the best texture.

Recipe Notes

• Russet potatoes are the best choice because of their high starch content, which creates a soft, fluffy interior.
• Baking without foil ensures a crispy, flavorful skin that’s delicious enough to eat.
• Seasoning the skin with olive oil and coarse salt enhances both texture and flavor.
• This versatile recipe works as a simple side dish or as a hearty main course with your favorite toppings.
• For consistently perfect results, choose potatoes that are similar in size so they bake evenly.