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How to Make Oven Baked Potatoes with Crispy Skin [ +Video]

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How to Make Oven Baked Potatoes with Crispy Skin and that delicious flaked sea salt is much easier than you thought. So ditch the foil, it’s your number 1 mistake!

a baked potato with melting butter, salt and pepper

I ate my baked potatoes with ketchup growing up. 

I know. You think I’m crazy. 

Ok, I lied, I still do it. 🙂 

You guys!!! It’s like a french fry if you think about it so it’s not THAT weird, ok. 

Might as well put it out there that my dad eats peanut butter pickle sandwiches too. 


I’m older, and while it might look like I’m not any wiser I actually have learned a few things and the first being how to make perfect baked potatoes. 

a loaded baked potato with cheese, sour cream, butter, bacon and green onions

Idaho Spud Harvest

It’s time for Idaho spud harvest so I couldn’t help but talk about potatoes here. I miss spud harvest. I went to college in Idaho and my parents now live there.

The Idaho Potato Commission even took me on a tour of harvest one year. It was my favorite.

Now, I don’t know if anything has changed, but it used to be that the kids got out of school so that they could help with harvest. It was amazing watching everyone have a job from little toddlers to college students. Families and friends, farmers and their help all worked around the clock to put potatoes on your table.

I can still remember the glow of tractor lights when I was walking home from a late library session one night. 

We actually just bought an investment property in Rexburg, so it seems my heart will always be pulled back there. 

a baked potato with melting butter, salt and pepper

What Kind of Potatoes for Baked Potatoes?

You should always choose a well rounded russet potato for baked potatoes. 

The fatter, more round potato will give you more filling and that beautiful fluffy potato when you squeeze it open. 

Why Russet Potatoes

Russet potatoes have a better starch to them which leads to a fluffier inside once baked. 

How to Make Perfect Oven Baked Potatoes with Crispy Skin and Sea Salt

Making a baked potato shouldn’t be so tricky but if you’ve ever under cooked them, poked a million holes, over cooked it so they skin is like leather, or ended up with a bland potato you need to read on. 

  1. Scrub your potatoes to remove any dirt. It seems natural , but a quick wash won’t get rid of the dirt so scrub instead. 
  2. Dry the potatoes well so the oil will stick. 
  3. Use canola or olive oil and rub it all over the potatoes with your hands. 
  4. Scrape your hands down the potato to make sure the potatoes aren’t swimming in oil. 
  5. Place Flaked Sea Salt on a plate and roll the potato only once so it isn’t over salted. 
  6. (Do I have to poke the potato before baking?) Pierce the top of the potato so it doesn’t explode in the oven.
  7. Bake in a 350 degree oven for 60-75 minutes depending on size. One hour is generally all you need unless the potatoes are huge. 
  8. Cut open and squeeze in and up so the insides are fluffy and broken up for easier eating. 

Texas Roadhouse

While in college there was a common place for boys to take their dates to, Texas Roadhouse.

I was introduced to the world’s best rolls. Besides our Potato Rolls of course. Oh look, potatoes are creeping in everywhere.

Texas Roadhouse totally blew my mind with baked potatoes as a college student. I had grown up eating a lot of baked potatoes as my parents grew up in Idaho and Oregon, but we just wrapped them in foil and baked them. 

That’s a huge mistake

I love you, Mom. Just in case you read this. 🙂 I’d eat your foil wrapped potato any ol’ day just to sit at your counter with my feet dangling from the stool again. 

a baked potato with melting butter, salt and pepper

Why You Shouldn’t Use Foil with Baked Potatoes

Wrapping a potato in foil not only gives it a tiny hint of a metallic flavor, but it steams the potato instead of baking it. 

We want BAKED potatoes, not steamed. 

That means that the heat needs to hit the potato straight on its skin. 

Ahhh but it doesn’t stop there, we need flavor and texture too. 

Oil and Flaked Sea Salt

Olive or Vegetable oil help to crisp up and roast the potato skin, and who doesn’t love roasted potatoes? 

Flaked, not table or kosher salt, but Flaked Sea Salt adds flavor to a root vegetable that can often be bland and lifeless. It also adds another layer of texture and fun to the potato! 

I see posts all over the internet where they rub the potatoes with salt, which is great, but trust me on this, FLAKED SEA SALT, our favorite Flaked Sea Salt by Maldon. Or if you must, Kosher will do.  

a loaded baked potato with cheese, sour cream, butter, bacon and green onions

Loaded Baked Potatoes

But don’t stop there, once you have made a delicious baked potato you can take things over the top by making it a LOADED baked potato. 


What is a Loaded Baked Potato?

A loaded baked potato is stuffed with:

  • Shredded Cheese
  • Butter
  • Sour Cream
  • Bacon 

Bring on the cheese and bacon. 

 I’ll be honest, I’m a butter, cheese and bacon girl myself but my family is all about the dollop of sour cream. 

What Temperature to Bake Potatoes

Bake potatoes at 350 degrees Fahrenheit.

The oven should never be 400 or over for baked potatoes. The skin will cook faster than the insides leaving you with leather. 

How Long To Bake A Potato

Bake a potato at 350 degrees for one hour or up to 75 minutes if they are very large potatoes. 

Remove from the oven to cool for a minute or two before opening as the steam on the inside will get ya. 

If you need to bake faster you can do:

  • 375 for 50-60 minutes. 
  • 400 for 40-50 minutes

However, we really recommend 350 as the perfect temperature. 

How to Cook Potatoes in the Microwave

While we don’t recommend cooking your potatoes in the microwave just for a baked potato side dish we know that life can get crazy and you can’t wait an hour. 

  1. Scrub the potato and poke it with a fork a few times as it could explode more in the microwave.
  2. Place the potato on a plate and microwave it on HIGH for 5 minutes.
  3. Turn it over, and microwave it for 5 minutes longer or until tender when pricked with a fork. 

a baked potato with melting butter, salt and pepper

How to Open a Baked Potato

Did you know there’s a better way to open your baked potato than just sliding a knife from one end to the other?

Look at the picture for a clue. 

  1. Use a knife or fork to cut a zig zag across the top of the potato.
  2. Pinch each end and while pressing inward also press up which will break up the flesh so you have a light, fluffy filling!

Baked Potato Toppings

  • Sour Cream
  • Butter
  • Chives
  • Green Onions
  • Ketchup (hahaha)
  • BBQ sauce
  • Cheese
  • Bacon
  • Ranch
  • Salt and Pepper

What to Serve with Baked Potatoes


a baked potato with melting butter, salt and pepper

How to Make Oven Baked Potatoes

4.2 from 5 votes
Prep Time: 2 minutes
Cook Time: 1 hour
Servings: 5
A crisp and salty jacket on a perfectly light and fluffy russet potato. It's the perfect baked potato!


  • 5 Large Russet Potatoes
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Flaked Sea Salt (this is our favorite and a better price online)


  • Preheat the oven to 350 degrees.
  • Wash each potato and dry it thoroughly.
  • Place an oven safe cooling rack on a cookie sheet.
  • Place the salt on a plate.
  • In a bowl, add the olive oil and rub each potato with the olive oil.
  • Rub each potato in the salt and set on the rack on top of the cookie sheet.
  • Carefully slice a zigzag on top of the potato or use a fork to pierce the skin in a zig zag pattern
  • Bake for 60-75 minutes or until tender.
  • Remove from the oven and serve with butter, sour cream, cheese and bacon or any desired toppings.
Nutrition Facts
How to Make Oven Baked Potatoes
Amount Per Serving (1 g)
Calories 366 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 19mg1%
Potassium 1539mg44%
Carbohydrates 67g22%
Fiber 5g21%
Sugar 2g2%
Protein 8g16%
Vitamin C 21mg25%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

a baked potato with melting butter, salt and pepper and another loaded baked potato with toppings

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment


  • I disagree with baking it above 400.
    Give this a try, you won’t regret it.
    Bake your potatoes the first 30 minutes at 450, then drop it down to 350. The potatoes aren’t as starchy & tastes even better!’

    • Reply
    • Thanks for the tip Keri! I’ll have to give it a try!

      • Reply
  • Seems obvious but I just want to double check, do these get baked on the cooling rack that sits on top of the cookie sheet while in the oven? Or did you only use the cooling rack so they could dry after washing? Thank you!

    • Reply
    • Hi Kate! They get baked on the cooking rack on top of the cookie sheet. You want the heat to be able circulate all around the potatoes while they bake. Enjoy!

      • Reply
  • Question: Do these potatoes not come out dry? Many times we have had potatoes similar to this in restaurants which come out dry and therefore need to add all the extras just to moisten the bites.
    Husband loves a moist flavorful potato and want to be sure these are before trying. Thank you.

    • Reply
    • No, they aren’t dry at all. Just deliciously crispy on the outside.

      • Reply
  • Yum! This came at the perfect time! I’m totally going to bake these this week 🙂
    Thank You for always sharing!!

    • Reply
    • Yay! Thank you! You are going to love them!

      • Reply
  • I live in Idaho we still get spud harvest. Just not as long as we used to. We used to get 2 weeks! I’m actually in rexburg. I’ll definitely have to try this. I don’t do foil very often usually just bake them.

    • Reply
    • Oh how we love Rexburg! Let us know what you think of this recipe!

      • Reply
  • I just have to say, don’t knock the peanut butter and pickle sandwich. It’s an odd favorite of mine and my sister. It must be soft white bread, creamy Jif, and dill pickles. It’s not often I want it, but it is tasty.

    • Reply
    • I just can’t do it! But I’m glad other people love it like my dad!

      • Reply
  • Hey from Idaho, I rub my spuds with bacon grease then salt. So so good.

    • Reply
    • Now you’re talking Cheri! Sounds amazing!

      • Reply
  • I have always wrapped mine in tin foil… just as my mum taught me… but will be trying yours soon! We traditionally have baked potatoes with garlic butter as a side for a braai (South African for bbq)! Can’t wait to try yours out!

    • Reply
    • Yay! Let us know what you think!

      • Reply
      • I’m sorry, ridiculous that I had to scroll all the way down your site through endless adds just to get to the recipe.

      • There is a “Jump to Recipe” button at the top of every post that will allow you to skip right down to the recipe card. Hope this helps!

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