Ahhh, a perfect baked potato 🥔✨ — crispy skin, fluffy inside, zero sadness. Here’s how to nail it every time (plus a few upgrades).
Classic Oven-Baked Potato (best texture)
Ingredients
- Russet potatoes (they’re the MVP)
- Olive oil
- Kosher salt
How to bake
- Heat oven to 425°F (220°C).
- Scrub & dry potatoes well.
- Poke holes (4–5 times) with a fork.
- Rub with olive oil and coat generously with salt.
- Place directly on the oven rack (or on a rack over a tray).
- Bake 50–60 minutes, until a knife slides in easily.
Finish like a pro
- Slice open, fluff the inside with a fork
- Add a small pat of butter inside and let it melt
- Season with salt & pepper
Extra-crispy skin trick 🔥
After baking:
- Brush skin with a little butter or oil
- Return to oven 5–10 minutes
Faster options
- Microwave + oven:
Microwave 6–8 min, then oven 425°F for 15–20 min (best of both worlds) - Air fryer:
400°F for 35–40 min, flipping once
Topping ideas
Classic: butter, sour cream, chives
Loaded: cheese, bacon, green onions
Healthy-ish: Greek yogurt, broccoli, olive oil
Chili night: chili + cheddar = elite
Common mistakes ❌
- Wrapping in foil (steams, not bakes)
- Skipping the salt on the skin
- Using waxy potatoes instead of Russets
If you want, I can give you:
- A restaurant-style steakhouse potato
- A make-ahead party method
- Or creative stuffed baked potato ideas
Just say the word 😄
