Baked Potato in The Oven Recipe
Learn how to bake a potato like a pro! This easy baked potato recipe yields perfectly fluffy insides with a deliciously crispy skin. All you need are russet potatoes, salt, and olive oil—and the olive oil is optional too.
How to Make the Best Baked Potato in The Oven
The humble baked potato is a classic side dish that deserves more respect than it often gets. When done right, you get a perfectly fluffy interior with a deliciously crispy, salty skin that’s just as enjoyable as what’s inside. This simple method uses high heat and a few key techniques to achieve restaurant-quality results every time.
The secret to the best baked potatoes lies in a few simple details: starting with dry potatoes, using a wire rack for even air circulation, and baking at a high temperature until the internal temperature reaches that sweet spot of 205-210°F. This ensures the starches fully break down, giving you that light and fluffy texture we all crave.
Whether you top your baked potato with classic butter and sour cream, load it up with cheese and bacon, or keep it simple with just a sprinkle of fresh herbs, this foundational recipe will serve you well. Make a batch on meal prep day and enjoy quick, satisfying sides throughout the week.
Baked Potato in The Oven
Learn how to bake a potato like a pro! This easy baked potato recipe yields perfectly fluffy insides with a deliciously crispy skin. All you need are russet potatoes, salt, and olive oil—and the olive oil is optional too.
Ingredients
Baked Potatoes
Instructions
Baked Potatoes
- Preheat oven to 425°F.
- Scrub the potatoes and pat them dry.
- Lightly coat each potato with ¼ teaspoon olive oil and sprinkle generously with salt on all sides.
- Place the potatoes on a wire cooling rack set over a baking sheet.
- Pierce the top of each potato 2-3 times with a fork, about ½ inch deep.
- Bake until the potatoes are tender in the middle and the internal temperature reaches 205°F to 210°F. Medium russet potatoes take roughly 50-60 minutes.
- Once done, cut a lengthwise slit keeping ends intact to release the steam. Use both hands, one on each end, to squeeze the potatoes open (use a kitchen towel—they are hot!). Fluff with a fork.
- Serve with desired toppings.
Notes
- For oil-free baked potatoes, simply skip the olive oil and sprinkle with salt only.
- No wire rack? Place potatoes directly on the oven rack with a baking sheet below to catch any drips.
- Timing will vary based on potato size—larger potatoes may need up to 75 minutes.
