Let’s talk about baked potatoes for a second. This simple food is waaaaay overlooked, in my opinion. They’re inexpensive, easy to make, and can be turned into so many different meals. But there’s a little more to making a good baked potato than just tossing a potato into a hot oven. So today, I’m going to share my simple baked potato recipe, plus some fun topping ideas so you can turn your potatoes from a simple side into a decked-out main dish.
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Easy Recipe for Baked Potatoes
There are a million different ways to bake a potato, but here is my simple, tried, and true method for the perfect baked potato. I start by giving the potatoes a good scrub and drying them off, which helps the skin crisp up instead of turning leathery. A few pokes with a fork let steam escape so they don’t burst in the oven. Then I rub them with oil and sprinkle them with salt, which keeps the skins from drying out and adds just the right crunch and flavor.
And yep, you read that right…I don’t use foil. I don’t like the foil method. I like the way the skin gets that satisfying snap when it’s oiled, salted, and baked uncovered. Foil makes the skin too soft for my taste, and I’m all about that crisp, textured bite. It makes all the difference.
How to Make Baked Potatoes
- 4 russet potatoes (½ lb. each, $1.56)
- 1 Tbsp cooking oil ($0.04)
- 1 pinch salt ($0.02)
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Preheat the oven to 400ºF. Wash the potatoes well, then dry them with a towel. Use a fork to prick each potato several times.
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Drizzle the cooking oil over the potatoes, then use your hands to smear the oil over each potato until it is fully coated. Place the potatoes on a baking sheet (you can line the baking sheet in parchment or foil for easy cleanup, if desired). Season the potatoes with a pinch of salt.
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Bake the potatoes in the preheated oven for about 45 minutes, or until the potatoes can be pierced easily with a fork. Total baking time will depend on the size of your potatoes.
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Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!
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Baking Sheet
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Parchment Paper
Serving: 1servingCalories: 199kcalCarbohydrates: 38gProtein: 5gFat: 4gSodium: 20mgFiber: 3g
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How to Make Baked Potatoes Step-by-Step Photos
Gather all of your ingredients and preheat your oven to 400ºF.
Prep the potatoes: Wash 4 russet potatoes well since they grow underground, and even the factory washing can still leave some remaining dirt. Dry the potatoes well so the skins crisp up nicely in the oven. Prick the potatoes several times with a fork to allow steam to evaporate while they bake.
Season the potatoes: Rub oil all over each potato (1 Tbsp total), then season each potato with a pinch of salt. The salt helps give the skin flavor and helps them crisp up a little.
Note: I like to place the potatoes on a baking sheet for easy transfer in and out of the oven. I also line the baking sheet with parchment paper for easy cleanup.
Bake: Now bake the potatoes for 45 minutes or until they’re tender all the way through. I like to test the potatoes for doneness by piercing them with a fork. The fork should slide easily into the center of the potato with no resistance.
Serve: Slice open the potatoes, fluff the insides with a fork, and add a little salt and pepper and your favorite seasonings or toppings! Pictured here with butter.
- Stick with 400ºF. This is my go-to temperature. It’s hot enough to cook the potatoes through without drying out the skins or overcooking the outside. Lower temps drag out the bake time, and higher ones can crisp the outside too quickly before the inside is ready. 400ºF hits the sweet spot for me every time.
- Adjust the time based on size. A ½ pound potato usually takes around 45 minutes, while a ¾ pound one will need closer to 60 minutes when baked at 400ºF.
- Test for doneness. Don’t just rely on the clock! I pierce the center of my baked potatoes with a fork to check if they’re done. It should slide in easily with no resistance when the potato is fully cooked.
- Use russet potatoes. I’m team russet for baked potatoes. The flesh of russet potatoes gets nice and fluffy when baked, compared to waxier varieties, like Yukon Gold or red potatoes, which tend to be dense. I also like the russet potato skins quite a bit (when cooked as I’ve shown here). Plus, russet potatoes come in a great size for single portions!
Baked Potato Topping Ideas:
My favorite part about baked potatoes is that they’re a totally blank slate and can be turned into so many different meals! They’re a great way to use up leftover odds and ends in your fridge, so get creative! Here are some of my favorite combos:
- Broccoli, cheddar, and ranch
- Pizza sauce, mozzarella, pepperoni
- Chicken, buffalo sauce, cheddar
- Sour cream, bacon, green onion, cheddar (aka a ‘loaded’ topping)
- Black beans, cheddar, BBQ sauce, green onion
- Chicken, cheddar, ranch
- Chili, cheddar, green onion
- Homemade nacho cheese sauce, chicken, jalapeños
- Salsa, cheddar, sour cream
- BBQ beans and greens
- Pesto, tomatoes, mozzarella
- Ham, diced green bell pepper, cheddar
- Tuna mayo
- Louisiana style red beans
Storage & Reheating
Let your baked potatoes cool completely, then store them in an airtight container in the fridge for up to 3-4 days. To reheat, pop them in a 350ºF oven for about 15-20 minutes or until warmed through. You can also microwave them for a couple of minutes, but the skin won’t stay crisp. For the best texture, the oven method is worth the extra time.
Our Easy Baked Potatoes recipe was originally published on 5/14/2020. It was retested, reworked, and republished to be better than ever 6/10/25.