Ingredients (Simple, Honest, and Flavorful)
The essentials:
1 large russet potato (about 12-14 oz)
1 teaspoon olive oil or vegetable oil
½ teaspoon kosher salt (plus more for the interior)
Optional: butter, sour cream, cheese, chives, bacon, etc.
Why russet? Russet potatoes are the best choice for baking. They have a high starch content, which gives them that fluffy, mealy texture when baked. Their thick skin also crisps up beautifully.
Let’s Make the Perfect Baked Potato (Step-by-Step)
Step 1: Choose the Right Potato
Start with a good russet potato. Look for one that’s firm, with no soft spots, bruises, or green patches. The potato should feel heavy for its size, which means it’s full of moisture and will bake up fluffy.
Step 2: Wash and Dry
Scrub the potato well under running water to remove any dirt. Pat it completely dry with a paper towel. This is crucial—if the potato is wet, the skin won’t crisp up properly.
Step 3: Poke Holes
Using a fork, poke the potato several times on all sides. This allows steam to escape as it bakes, preventing the potato from bursting in the oven.
Step 4: Oil and Salt
Rub the potato all over with the oil. Then sprinkle it with the kosher salt, rubbing it in with your hands. The salt will stick to the oil, creating a flavorful, crispy crust.
Step 5: Bake (Two Methods)
Method 1: Traditional Oven Baking
Preheat your oven to 425°F (220°C). Place the potato directly on the oven rack (not on a baking sheet—this allows air to circulate evenly) and bake for 45-60 minutes, depending on the size of the potato. It’s ready when a fork or skewer slides in easily with no resistance.
Method 2: The Faster Method
If you’re short on time, you can start the potato in the microwave. Microwave on high for 5-6 minutes, then transfer to a 425°F (220°C) oven for 15-20 minutes to crisp the skin. The microwave speeds up the cooking while the oven gives you that perfect crispy skin.
Step 6: Rest
Once the potato is done, remove it from the oven and let it rest for 5 minutes. This allows the interior to set and makes it easier to handle.
Step 7: Open and Fluff
Using a knife, cut a slit down the center of the potato. Press the ends of the potato together to open it up and reveal the fluffy interior. Gently fluff the inside with a fork—this creates more surface area for toppings and makes the potato lighter and fluffier.
Step 8: Top and Serve
Top the potato with butter, sour cream, cheese, chives, bacon, or your favorite toppings. Serve immediately.
Tips for the Perfect Baked Potato
Don’t wrap in foil. Foil traps steam and makes the skin soft instead of crispy. The best baked potatoes are baked directly on the oven rack.
Use the right temperature. 425°F (220°C) is the sweet spot. High enough to crisp the skin, low enough to cook the interior evenly.
Don’t overbake. Overbaking dries out the potato. Check it a few minutes before the suggested time.
Let it rest. Resting allows the moisture to distribute evenly through the potato.
Season the interior. After you fluff the potato, sprinkle the inside with a pinch of salt before adding toppings.
Use a fork to fluff. Using a fork instead of a spoon creates more surface area and a lighter texture.
Save the leftover potatoes. Baked potatoes are great for meal prep. Make extra and use them for hash browns, potato skins, or potato salads.
