I’ve perfected the best baked potato in my oven, achieving restaurant-style crispy skin and a fluffy interior with just a couple of simple tricks.

Jump to Recipe

I’ve messed around with baked spuds for years and this one keeps coming back as my Best Baked Potato. It gets that restaurant-crisp skin and the fluffy inside everyone fights over, and somehow it feels smarter than ordinary potatoes.

I use big russet potatoes and a little olive oil for the skin, but the real magic is in the small choices you make. I won’t promise it’s foolproof because I’ve flubbed it plenty, but when it works it’s the exact kind of side that makes dinner feel like something worth bragging about.

Try it and tell me if you agree.

Ingredients

Print Recipe (No Advertisments)

Russet potatoes: Starchy, filling and high in carbs and fiber, great for fluffy centers.
Olive oil: Adds crisp skin, healthy fats and a subtle fruity note, not overpowering.
Kosher salt: Draws out moisture, boosts flavor, provides sodium so season lightly or taste.
Unsalted butter: Melts into potatoes for richness, adds saturated fat and cozy mouthfeel though.
Sour cream: Tangy, creamy, brings cooling acidity and some protein, makes bites more rich.
Cheddar cheese: Sharp, adds melty gooeyness and protein, also boosts sodium and bold flavor.
Bacon: Smoky, salty, gives crisp texture and umami, adds fat and protein.
Chives: Bright onion notes, low calories, adds freshness and color at finish.

Ingredient Quantities

4 large russet potatoes (about 10 to 12 oz each)

2 tablespoons olive oil or vegetable oil

1 1/2 teaspoons coarse kosher salt, plus extra for finishing

1/2 teaspoon freshly ground black pepper (optional)

4 tablespoons unsalted butter (about 1 tbsp per potato), optional

1 cup sour cream, more if you like it

1 cup shredded sharp cheddar cheese (optional)

4 slices bacon, cooked and crumbled or 1/2 cup bacon bits (optional)

2 tablespoons chopped chives or green onions (optional)

Flaky sea salt for sprinkling (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 425°F (220°C). Scrub the russets well and dry them, then poke each potato a few times with a fork so steam can escape.

2. Rub each potato all over with the oil, then sprinkle the 1 1/2 teaspoons coarse kosher salt evenly over them and add a little black pepper if you like. Don’t wrap them in foil or the skins won’t get crispy.

3. Put the potatoes directly on the oven rack (or on a rimmed baking sheet if you don’t want drips) and bake about 50 to 60 minutes, turning once halfway, until the skins are crisp and a knife slides in easily. For a quick check the inside should feel soft when you squeeze gently with a towel.

4. Optional time saver: microwave each potato on high 4 to 6 minutes (flipping once) before transferring to the oven to finish and crisp up for 20 to 25 minutes. This saves oven time but still gives you that crunchy skin.

5. Remove potatoes from oven and let rest 5 minutes. Slice each one lengthwise, press the ends toward each other to fluff the interior, and drop in about 1 tablespoon unsalted butter per potato so it melts into the fluff.

6. Season the cavity with a pinch of flaky sea salt and a little extra black pepper if wanted. Spoon on sour cream to taste.

7. Top with shredded sharp cheddar and crumbled bacon or bacon bits if using. If you want the cheese gooey, pop the potatoes under the broiler 1 to 2 minutes until melted and bubbling but watch them closely so they don’t burn.

8. Finish with chopped chives or green onions and a light sprinkle of flaky sea salt, serve hot, and dig in.

Equipment Needed

1. Oven with broiler function (preheat to 425°F)
2. Rimmed baking sheet or just use the oven rack if you want crisper skins
3. Vegetable brush for scrubbing and a fork to poke the potatoes
4. Microwave (optional, to speed things up)
5. Oven mitts or kitchen tongs for handling hot spuds
6. Sharp knife and cutting board for slicing and chopping toppings
7. Measuring spoons (for the oil and kosher salt)
8. Spoon or small spatula to drop in butter and dollop sour cream
9. Box grater for shredding cheddar (or pre-shredded cheese)

FAQ

Q: How long and at what temperature do I bake these potatoes? A: Preheat oven to 425°F. Rub each potato with oil and sprinkle with the 1 1/2 tsp kosher salt, place on the middle rack or a baking sheet and bake about 50 to 65 minutes for 10–12 oz russets. Smaller or bigger spuds need less or more time, so check them near the low end.

Q: How do I know they're done? A: A fork or skewer should slide in with almost no resistance, or the internal temp will be about 205 to 210°F. The skin should look crisp and a little blistered. If it's still firm, keep baking and check every 5 to 10 minutes.

Q: How do I get super crispy skin? A: Don't wrap them in foil. Rub with oil, coat with kosher salt, and bake on the rack or a wire rack over a sheet so air can circulate. Finishing with flaky sea salt after baking makes the skin taste even better.

Q: Can I speed things up with a microwave? A: Yes, microwave for 5 to 8 minutes to jump start cooking, then finish in a 425°F oven 15 to 25 minutes to crisp the skin. Microwave alone will give you a soft skin and less flavor.

Q: How long can I store and how do I reheat leftovers? A: Cooked potatoes keep 3 to 4 days in the fridge. Reheat in a 350°F oven for 15 to 20 minutes to revive the skin, or microwave for 2 to 3 minutes if you're in a hurry but expect softer skin.

Q: Can I make them ahead or freeze them? A: You can bake ahead and refrigerate, then re-crisp in the oven before serving. Freezing whole baked potatoes changes the texture, so it's better to freeze mashed or stuffed potatoes without wet toppings, then thaw and reheat.

Oven Baked Potatoes Recipe Substitutions and Variations

Russet potatoes: swap with Yukon Gold (creamier, less fluffy and cooks a tad faster), red potatoes (holds shape, good if you like chunkier bites), or sweet potatoes (different, sweeter flavor — adjust time till tender).
Olive oil or vegetable oil: use melted butter for richer flavor, avocado oil for high-heat neutral taste, or canola oil if thats what you have on hand.
Sour cream: replace with plain Greek yogurt for same tang and fewer calories, crème fraîche for a richer, silkier finish, or blended cottage cheese if you want a milder, protein boost.
Shredded sharp cheddar / bacon: swap cheddar with Colby-Jack, Gouda or a good melting Swiss; swap bacon with diced ham, smoked tempeh or sautéed mushrooms for smoky-umami notes.

Pro Tips

1. Let the skins dry after you oil and salt them, dont skip this — it makes a crazy difference. Rub the oil and salt on, leave the potatoes on a rack or tray for 20 to 30 minutes so the skin loses surface moisture, then bake. The result is way crispier skin than tossing them straight in.

2. Use a hot surface to finish the skin, its faster and gives better crunch. Preheat a rimmed baking sheet or pizza stone in the oven and transfer the potatoes onto it for the last 10 to 15 minutes, or bake them directly on the oven rack so air circulates all around. If your oven has a convection setting, turn it on for the last part to brown the skin quicker.

3. Microwave then sear for time savings that still tastes great. If you need speed, microwave each potato until mostly tender, then finish on the hot baking sheet or under the broiler for 5 to 7 minutes to crisp. Wrap them in a paper towel in the microwave to keep things cleaner, and flip once while finishing so both sides get browned.

4. Finish and hold like a pro so toppings dont get soggy. After you fluff the insides, drop in cold butter so it melts into the potato, then add sour cream and cheese right before serving. If you need to keep them warm, leave them in a turned-off oven with the door slightly ajar on a rack, or cover loosely with foil so the skin doesnt steam and go soggy.

Oven Baked Potatoes Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’ve perfected the best baked potato in my oven, achieving restaurant-style crispy skin and a fluffy interior with just a couple of simple tricks.

Servings

servings

Calories

726

kcal

Equipment: 1. Oven with broiler function (preheat to 425°F)
2. Rimmed baking sheet or just use the oven rack if you want crisper skins
3. Vegetable brush for scrubbing and a fork to poke the potatoes
4. Microwave (optional, to speed things up)
5. Oven mitts or kitchen tongs for handling hot spuds
6. Sharp knife and cutting board for slicing and chopping toppings
7. Measuring spoons (for the oil and kosher salt)
8. Spoon or small spatula to drop in butter and dollop sour cream
9. Box grater for shredding cheddar (or pre-shredded cheese)

Ingredients

4 large russet potatoes (about 10 to 12 oz each)
2 tablespoons olive oil or vegetable oil
1 1/2 teaspoons coarse kosher salt, plus extra for finishing
1/2 teaspoon freshly ground black pepper (optional)
4 tablespoons unsalted butter (about 1 tbsp per potato), optional
1 cup sour cream, more if you like it
1 cup shredded sharp cheddar cheese (optional)
4 slices bacon, cooked and crumbled or 1/2 cup bacon bits (optional)
2 tablespoons chopped chives or green onions (optional)
Flaky sea salt for sprinkling (optional)

Directions

Preheat your oven to 425°F (220°C). Scrub the russets well and dry them, then poke each potato a few times with a fork so steam can escape.
Rub each potato all over with the oil, then sprinkle the 1 1/2 teaspoons coarse kosher salt evenly over them and add a little black pepper if you like. Don’t wrap them in foil or the skins won’t get crispy.
Put the potatoes directly on the oven rack (or on a rimmed baking sheet if you don’t want drips) and bake about 50 to 60 minutes, turning once halfway, until the skins are crisp and a knife slides in easily. For a quick check the inside should feel soft when you squeeze gently with a towel.
Optional time saver: microwave each potato on high 4 to 6 minutes (flipping once) before transferring to the oven to finish and crisp up for 20 to 25 minutes. This saves oven time but still gives you that crunchy skin.
Remove potatoes from oven and let rest 5 minutes. Slice each one lengthwise, press the ends toward each other to fluff the interior, and drop in about 1 tablespoon unsalted butter per potato so it melts into the fluff.
Season the cavity with a pinch of flaky sea salt and a little extra black pepper if wanted. Spoon on sour cream to taste.
Top with shredded sharp cheddar and crumbled bacon or bacon bits if using. If you want the cheese gooey, pop the potatoes under the broiler 1 to 2 minutes until melted and bubbling but watch them closely so they don’t burn.
Finish with chopped chives or green onions and a light sprinkle of flaky sea salt, serve hot, and dig in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.