Perfect fluffy baked potatoes with a salted crispy skin. Tested countless times, this is the best way to bake potatoes in the oven!
This oven baked potato recipe has been tested again and again, resulting in the perfect salty, crispy skin and fluffy inside. This quick and easy recipe will show you how to bake potatoes in the oven, no baking sheet required!
Best Baked Potato Recipe
Who does not love potatoes? They might be the only vegetable we do not have to force kids to eat, and they're a good source of fiber! There are so many ways to enjoy them! You can turn these yummy spuds into all kinds of side dishes and snacks like Mashed Potatoes, Best Potato Salad, Potato Wedges, Potato Soup, and Scalloped Potatoes.
But on days when you want a delicious, yet easy-to-make potato dish, oven-baked potatoes are your best bet! This recipe will show you how to make the perfect baked potato with a crispy and deliciously salty skin, and an inside that is perfectly fluffy!
Why We Love It
- One of the easiest ways to cook potatoes is to pop them in the oven! All you need to do is to wash, poke, and season them, then your oven will take care of the rest.
- You do not need a lot to make these super fluffy baked potatoes. You’ll use only three ingredients, aluminum foil, and your oven.
- No sheet pan necessary!
- Dress them up as a loaded baked potato using your favorite toppings like shredded cheddar cheese, sour cream, green onions, and crispy bacon pieces. Your kids will love piling on the cheese!
These baked potatoes will be your go-to when you need a carb-loving dish to fill you up but do not have time to go to the grocery. The ingredients are guaranteed to be in your pantry when you need them.
Here's What You Need:
- Potatoes -- I used russet potatoes for this recipe because they are starchy and have thick skins. This will result in a crisp layer on the outside while the inside is soft and fluffy! You can also use Idaho, sweet potatoes, and Yukon gold.
- Extra virgin olive oil -- I brush this on the outside of the potatoes to ensure that the skin becomes golden and crispy in the oven. I love the delicate flavor it adds to the dish.
- Sea salt -- Morton fine sea salt is what I use, but you can use any brand you have. Kosher salt works, too.
How to Bake Potatoes in the Oven
No muss, no fuss! Making this is super easy; it’ll be part of your daily meal rotation!
- Prepare the Potatoes. Wash, scrub, and dry potatoes. Poke holes all around them using the tines of a fork.
- Season them. Using a pastry brush, coat the potatoes thinly with EVOO and sprinkle all sides evenly with salt.
- Bake. Place a large sheet of foil directly on the oven rack in the center position of the oven. Line potatoes evenly on top. Turn on the oven to 425°F and bake the potatoes accordingly. (Baking times are specified on the recipe card below).
- Let Them Rest. Once the baking time is up, turn the oven off. Leave the potatoes inside the oven for at least 30 more minutes up to 1 hour.
- Serve and Enjoy! When ready to serve, slice an ‘X” in the middle of the potato, and with oven mitts on, squeeze the ends together to open up the potato and fluff. Serve with your desired baked potato toppings.
Tips when Baking Potatoes
- Select potatoes that are uniform in size for the best results.
- Make sure the potatoes are scrubbed clean from dirt and thoroughly dried before baking them. Damp potatoes may not turn out as crisp as you want them to.
- Poking the potatoes with a fork to create tiny holes allows the steam to escape while they are in the oven, creating the perfect texture inside. This will prevent your potatoes from exploding and creating a mess, so do not skip this step.
- I like to squeeze open the potato with a square slab of butter that is starting to melt, a tiny bit of black pepper, and a few garnishes. However, feel free to stack them up with what you prefer.
Baked Potato Bar
Make a baked potato bar for a party or gathering! Lay the topping out on the table for your guests to choose from. They will have so much fun making their own versions of baked potatoes!
Entrees to Serve With Baked Potatoes
Baked potatoes go well alongside many entrees, especially with grilled meats. Other ideas are pot roast, meatloaf, pork chops, and sloppy joes.
Chili Baked Potatoes
Every Halloween, we host friends and make chili. I always make these potatoes to serve with the chili because most of our guests love to pour the chili on top of their potato!
Storage and Leftovers
You can store your leftovers in the refrigerator for up to 5 days and reheat them in the oven or microwave. Use leftover potatoes for recipes like twice baked potatoes, potato skins, potato cakes, and potato salad.
Eat It, Rate It, Share It!
Made it and liked it? Leave a star rating, take a photo and tag me on social media @seededtable so I can share it!
Photography by Lindsay Evers
How to Bake Potatoes in the Oven
- 3 Russet potatoes , uniform sizes
- 2 tablespoons extra virgin olive oil
- Sea salt , to taste
- Wash, scrub and dry potatoes. Using a fork, prick holes all around the potatoes.
- With a pastry brush, brush outside of potatoes with a thin layer of oil. Sprinkle all sides evenly with sea salt, to desired taste.
- Place a large sheet of foil directly on oven rack in center position of oven. Line potatoes evenly on top of foil.
- (DO NOT PREHEAT OVEN). Turn on oven to 425°F and bake the potatoes according to the size of the potatoes: For potatoes 2 to 3 inches in diameter, bake 45 minutes. For potatoes up to 4 inches in diameter, bake 1 hour.Larger than 4 inches in diameter, bake 1 hour 15 minutes.
- When the baking time is up, turn off the oven (DO NOT OPEN OVEN DOOR) and let potatoes stay in oven for at least 30 more minutes up to 1 hour.
- When ready to serve, slice an ‘X” in the middle of the potato and with oven mitts on, squeeze the ends together to open up the potato and fluff. Serve with desired toppings.
- For best results, select potatoes that are uniform in size.
- You can make more potatoes (up to 8 potatoes) without changing the baking time.
- Nutrition information is an estimate only and will vary based on the size of the potatoes and ingredients used.
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