It’s much easier than you thought to make Perfect Baked Potatoes with crispy skin and that delicious flaked sea salt. So ditch the foil, it’s your number 1 mistake!
Perfect Baked Potato Recipe
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. NOW THAT IS GROSS!
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.
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.
What Do You Need to Make Perfect Baked Potatoes?
You don’t need much to make the best baked potato. Here’s all you need to make this “recipe:”
- Russet potatoes
- Olive oil
- Flaked sea salt
What Kind of Potatoes for Baked Potatoes?
You should always choose a well rounded russet potato for baked potatoes. The fatter, rounder potato will give you more filling and that beautiful fluffy potato when you squeeze it open.
Russet potatoes have a better starch to them, which leads to a fluffier inside once baked.
How to Bake a Potato with Crispy Skin
Making a baked russet 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.
- Scrub your potatoes to remove any dirt. It seems natural, but a quick wash won’t get rid of the dirt so scrub instead.
- Dry the potatoes well so the oil will stick.
- Use canola or olive oil and rub it all over the potatoes with your hands.
- Scrape your hands down the potato to make sure the potatoes aren’t swimming in oil.
- Place flaked sea salt on a plate and roll the potato only once so it isn’t over salted.
- Pierce the top of the potato so it doesn’t explode in the oven.
- Bake in a 350 degree F oven for 60-75 minutes depending on size. One hour is generally all you need unless the potatoes are huge.
- Cut open and squeeze in and up so the insides are fluffy and broken up for easier eating.
What Temperature to Bake Potatoes?
Bake potatoes at 350 degrees Fahrenheit. The oven should never be 400 degrees F 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 F for 1 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 degrees F for 50-60 minutes.
- 400 degrees F for 40-50 minutes
However, we really recommend 350 degrees F as the perfect temperature.
Should I Wrap Baked Potatoes in Foil?
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.
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.
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.
Our Favorite Baked Potato Toppings
Once you have made a delicious baked potato in the oven, you can take things over the top by making it a LOADED baked potato. HECK. YES.
- Shredded Cheese
- Butter
- Sour Cream
- Bacon
- Sour Cream
- Chives
- Green Onions
- Ketchup (hahaha)
- BBQ sauce
- Ranch
- Salt and Pepper
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.
FAQ
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.
- Scrub the potato and poke it with a fork a few times as it could explode more in the microwave.
- Place the potato on a plate and microwave it on HIGH for 5 minutes.
- Turn it over, and microwave it for 5 minutes longer or until tender when pricked with a fork.
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.
- Use a knife or fork to cut a zig zag across the top of the potato.
- Pinch each end and while pressing inward also press up which will break up the flesh so you have a light, fluffy filling!
How to Reheat a Baked Potato
You put in the effort to read up on how to cook a baked potato in the oven so that the skin crisps up nicely, so don’t ruin your work by reheating leftover baked potatoes in the microwave!
Instead, reheat baked potatoes in the oven at 350 degrees F for 15-20 minutes.
What to Serve with Baked Potatoes
These really are the BEST baked potatoes ever! They can be loaded with toppings and enjoyed as a main dish, or you can serve them as a side to any of these family favorites:
- Garlic Butter Steak
- Smoked Turkey
- Instant Pot Ribs
- Meatloaf
- Maple Glazed Salmon in Foil
- Healthy Instant Pot Turkey Chili
- Best Sloppy Joes
- Award Winning Instant Pot Turkey
Everything You Need for the Perfect Steak Dinner
The main dishes listed above are blasted delicious with these potatoes, but if you ask me, the perfect steak dinner must include an oven baked potato and a wedge salad with blue cheese dressing. That’s it…that’s a steak dinner at its finest in my book!
More Easy Potato Side Dishes:
- The Best Mashed Potatoes
- Funeral Potatoes
- Sweet Potato Casserole
- Instant Pot Green Beans and Potatoes
- My Favorite Cheesy Potato Casserole
- Twice Baked Sweet Potatoes
- Classic Potato Salad
- Cheesy Sweet Potato Stacks
- Steakhouse Smashed Potatoes
How to Make Oven Baked Potatoes
Description
Ingredients
- 5 Large Russet Potatoes
- 3 Tablespoons Olive Oil
- 1/4 Cup Flaked Sea Salt, (this is our favorite and a better price online)
Instructions
- Preheat the oven to 350 degrees F.
- 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.
Notes
Nutrition
MICHAEL
THE REASON PEOPLE GOT USED TO WRAPPING THEIR POTATOES IN FOIL WAS THE USED TO JUST THROW THEM INTO THE COALS WHILE THEY WERE COOKING STEAKS OR RIBS – THIS WAS ONLY TO KEEP THE CHARCOAL TASTE OUT OF THE POTATOES – AND MANY TIMES THIS WAS AT A PUBLIC PICNIC GROUNDS WHERE THEY USED THE COMMUNITY GRILLS –
Sweet Basil
That’s fair!
kenny martin
Hi Sweet Basil, Oh Wow these are simply Delish,Tried this receipe and fell in love it. I`m a ketsup and a dash of Mayo guy with crushed shredded Garlic under a large dollop of Butter. Stay Safe and Healthy.God Bless Kenny.
Sweet Basil
Thank you so much Kenny! I like the sound of your baked potato topping!
P STEARNS
These are very good. BTW I have always had ketchup with my baked spuds. Glad to know there is someone else out there!
Sweet Basil
It’s so good! Thank you for taking time to leave a comment!
Keri Turner
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!’
Sweet Basil
Thanks for the tip Keri! I’ll have to give it a try!
Kate
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!
Sweet Basil
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!
Jane
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.
Sweet Basil
No, they aren’t dry at all. Just deliciously crispy on the outside.
Jamie
Yum! This came at the perfect time! I’m totally going to bake these this week 🙂
Thank You for always sharing!!
Sweet Basil
Yay! Thank you! You are going to love them!
Raquel
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.
Sweet Basil
Oh how we love Rexburg! Let us know what you think of this recipe!
Candance Bise
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.
Sweet Basil
I just can’t do it! But I’m glad other people love it like my dad!
Cheri Jacobsen
Hey from Idaho, I rub my spuds with bacon grease then salt. So so good.
Sweet Basil
Now you’re talking Cheri! Sounds amazing!
Emma
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!
Sweet Basil
Yay! Let us know what you think!
Jazzy
I’m sorry, ridiculous that I had to scroll all the way down your site through endless adds just to get to the recipe.
Sweet Basil
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!