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Perfect baked potatoes in the oven are easier than you think! Crispy, salty skin on the outside and fluffy, soft centers on the inside that taste like pure magic. And yes, you should absolutely ditch the foil because it’s sabotaging your spuds.
With just 3 simple ingredients and about an hour in the oven, you’ll have baked potatoes ready for anything—loaded with chili for dinner or served as the ultimate side dish.
Table of Contents
- Best Baked Potatoes in the Oven
- Why You’ll Love These Baked Potatoes
- What Do You Need to Make Perfect Baked Potatoes?
- How To Make Baked Potatoes In The Oven
- Should I Wrap Baked Potatoes in Foil?
- Baked Potato Toppings
- Reheating and Storing Baked Potatoes
- What to Serve with Baked Potatoes
- Everything You Need for the Perfect Steak Dinner
- More Easy Potato Side Dishes:
- Watch How these Crispy Baked Potatoes are Made
- Baked Potatoes In Oven Recipe
Best Baked Potatoes in the Oven
I grew up eating my baked potatoes with ketchup, and yes I still do it because it is basically a giant french fry, but somewhere between my questionable childhood condiments and adulthood, I did learn how to make the perfect baked potato. And since Idaho spud harvest season always tugs at my heart a little, I cannot help but talk potatoes.
I went to college in Idaho, my parents live there now, and the Idaho Potato Commission once took me on a harvest tour that made me love the whole process even more. Watching families, farmers, and entire communities work together under glowing tractor lights to bring potatoes to our tables is something I will never forget, and maybe that is why a simple, perfectly crispy baked potato still feels a little magical to me.
Why You’ll Love These Baked Potatoes
- Crispy, salty skin every time
- Fluffy, tender centers
- Only 3 simple ingredients
- No foil needed
- Perfect as a side dish or main meal
- Easy to customize with toppings
What Do You Need to Make Perfect Baked Potatoes?
- Large Russet Potatoes: the classic spud that bakes up fluffy inside and crispy outside
- Olive Oil: helps the skin get that irresistible golden crisp
- Flaked Sea Salt: adds crunch, flavor, and the perfect finishing touch
The measurements needed are listed in the recipe card below.
What Potatoes Make The Best Baked Potatoes?
There are so many types of potatoes out there…red potatoes, yukon golds, fingerlings, russets. For a baked potato, 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 Make Baked Potatoes In The Oven
Making a baked russet potato shouldn’t be so tricky, but if you’ve ever undercooked them, poked a million holes, overcooked them until the skin turned to leather, or ended up with a bland, sad spud, keep reading. This is the best baked potato recipe.
- Scrub: Give each potato a real scrub to remove all dirt.
- Dry: Pat completely dry so the oil sticks.
- Oil: Rub with canola or olive oil using your hands.
- Shake Off: Scrape your hands down the potato so it’s coated, not drenched.
- Salt: Roll each potato once in flaked sea salt for the perfect crust.
- Pierce: Poke the top with a fork or knife once or twice so it doesn’t burst in the oven.
- Bake: Set potatoes on a cooling rack over a sheet pan and bake at 350°F for 60–75 minutes. Exact cooking time will depend on size. One hour is generally all you need unless the potatoes are huge.
- Fluff: Slice in a zigzag, squeeze upward to fluff the insides, and add butter immediately.
Should I Wrap Baked Potatoes in Foil?
In college, Texas Roadhouse was the go-to date spot and that’s where I discovered the world’s best rolls (besides our Potato Rolls of course), but the baked potatoes stole the show. Growing up, we always wrapped them in foil and baked them, which steamed the potato and added a metallic taste. The perfect baked potato needs direct heat on the skin, a drizzle of olive or vegetable oil for crispness, and a sprinkle of flaked sea salt for flavor and crunch. Skip the foil and treat your potatoes this way and you will never go back.
How Long to Bake Baked Potatoes In Oven?
For the best results, bake potatoes at 350 degrees Fahrenheit. Higher temperatures can cook the skin faster than the inside, leaving it tough and leathery. Standard-sized potatoes take about 1 hour, while very large ones may need up to 75 minutes.
Let them cool for a minute or two before slicing to avoid a steam burn. If you’re in a hurry, you can bake at 375 degrees for 50–60 minutes or 400 degrees for 40–50 minutes, but 350 degrees is the perfect temperature for crispy skin and fluffy insides.
Baked Potato Toppings
Classic toppings like butter, sour cream, cheddar cheese, bacon, green onions, and chives are always a win.
Feeling adventurous? Try ketchup (hahaha), BBQ sauce, salsa, or a drizzle of ranch. Just a simple sprinkle of salt and black pepper works beautifully too. I’m all about butter, cheese, and bacon, but my family can’t get enough of that classic creamy sour cream topping.
Reheating and Storing Baked Potatoes
Baked potatoes are easy to store and reheat, making them perfect for meal prep or leftovers. Keep them in an airtight container in the refrigerator for up to 4–5 days.
To reheat, you can pop them in the oven at 350 for 15-20 minutes to restore that crispy skin and fluffy interior, or use the microwave for a quick, convenient option.
The Best Way to Open a Baked Potato
Skip the basic straight slice!
Use a knife to cut a zigzag across the top of the potato after baking. Then gently squeeze each end inward and upward. This fluffs the inside perfectly and gives you that light, airy potato texture that holds butter and toppings beautifully.
What to Serve with Baked Potatoes
These really are the best baked potatoes ever! Crispy on the outside and fluffy on the inside, they can be loaded with all your favorite toppings and enjoyed as a hearty main dish, or served as the perfect side to any family favorite. Pair them with garlic butter steak, smoked turkey, Instant Pot ribs, classic meatloaf, maple glazed salmon, Instant Pot turkey chili, sloppy joes, or Instant Pot turkey for a meal everyone will love.
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!
If you’ve been wondering how to make the best baked potatoes in the oven, this is the method. Crispy skin, fluffy centers, simple ingredients, and no foil needed—just the perfect baked potato every single time. Once you make them this way, you won’t go back.
More Easy Potato Side Dishes:
- The Best Mashed Potatoes
- Funeral Potatoes
- Sweet Potato Casserole
- Instant Pot Green Beans and Potatoes
- Steakhouse Smashed Potatoes
Watch How these Crispy Baked Potatoes are Made
Baked Potatoes In Oven
Ingredients
- 5 Large Russet Potatoes
- 3 Tablespoons Olive Oil
- ¼ 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.5 Large Russet Potatoes
- Place an oven safe cooling rack on a cookie sheet.
- Place the salt on a plate.¼ Cup Flaked Sea Salt
- In a bowl, add the olive oil and rub each potato with the olive oil.3 Tablespoons Olive Oil
- Roll each potato in the salt and set on the rack on top of the cookie sheet. Pierce each potato a couple of times just so it doesn't explode in the oven.
- Bake for 60-75 minutes, or until tender.
- Carefully slice a zigzag on top of the potato or use a fork to pierce the skin in a zigzag pattern
- Remove from the oven and serve with butter, sour cream, cheese and bacon or any desired toppings.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have to agree with your father, peanut butter and dill pickle is about the best sandwich ever. The recipe was also excellent.
Thanks for the feedback Steve! I’ll have to let my dad know that he has a fellow peanut butter and pickle sandwich lover out there!
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 –
That’s fair!