A perfectly baked potato is simple perfection. This method yields a crisp, well-seasoned skin and a light, fluffy interior every time—reliable and easy to repeat.
It’s only foolproof if you keep an eye on the oven—don’t leave those taters in for two hours. (I speak from experience.)
Growing up, my family loved potato skins so much my dad joked his biggest parenting mistake was teaching us to eat them; he didn’t get as many as he expected.
There’s something comforting about a pile of baked potatoes on the table. They’re delicious served simply with butter, salt, and pepper, or dressed up with sour cream, bacon, chives, cheese, smoked salmon, or any topping you love.
Baked potato bars are a favorite at gatherings because they accommodate different dietary needs and tastes. Recently, when I didn’t plan for a bonfire, a baked potato bar saved the evening—everyone helped themselves to what they wanted, and there were leftovers to spare.
How do I make the best baked potato?
Follow a few simple rules and you’ll get perfect baked potatoes every time.
Wash and dry the potatoes. Scrub them clean and make sure they are completely dry before proceeding. Towel-drying helps, but letting them air-dry on a cooling rack for a bit ensures no moisture remains.
Rub with oil and salt. Lightly coat each dry potato with an oil that tolerates high heat, then sprinkle with kosher salt (and pepper if you like).
Poke the potatoes with a fork. About eight pricks all around, penetrating roughly 1/8 inch, release steam as they bake and help the insides cook evenly.
Preheat the oven thoroughly. Make sure the oven reaches the target temperature before you put the potatoes in—starting in a fully hot oven helps the skin crisp properly.
Bake directly on the rack. Placing potatoes directly on the oven rack allows hot air to circulate and creates that crisp, jacketed skin. If you’re worried about drips, place a rimmed pan on a lower rack to catch any runoff.
What oil do I use for baked potatoes?
Choose an oil with a high smoke point: grapeseed, pure olive oil, canola, vegetable, or peanut oil all work well. Extra virgin olive oil can be used but may smoke at higher baking temperatures.
What kind of potatoes for baked potatoes?
Russet potatoes are the ideal choice. Their high starch content and thicker skin produce a fluffy interior and a crisp, satisfying crust. Avoid waxy varieties like red, white, or golden potatoes if you want that classic baked texture.
How long to bake a potato?
Bake at 425°F for the best texture: a crisp, flavorful skin and a fluffy interior. The higher temperature prevents an unpleasant thick inner skin from forming.
If needed, adapt the temperature to match other dishes in the oven and increase or decrease baking time accordingly:
- 350°F — about 75–85 minutes
- 375°F — about 60–70 minutes
- 400°F — about 50–60 minutes
If you’re worried about spills, place a rimmed baking sheet on a lower rack to catch any drips.
Why no foil? Wrapping potatoes in foil traps moisture and essentially steams them, preventing the crisp skin that makes oven-baked potatoes so appealing.
Can I bake a potato in the microwave?
You can cook a potato in the microwave, but it won’t develop the same fluffy interior and crispy skin as oven baking. If you need a quick option:
- Scrub and pierce the potato with a fork.
- Microwave on HIGH for 5 minutes, flip, then microwave another 3–5 minutes until tender.
Useful tools
Oven gloves or silicone mitts and an instant-read thermometer are handy—especially if you prefer to check internal temperature instead of relying on the squeeze test.
Perfect Baked Potatoes
After oiling and salting, pierce each potato. I prefer to poke after rubbing so I don’t seal the holes with oil. The potatoes are done when they yield to gentle pressure or reach about 205°F internally—this gives a fluffy interior.
To open a baked potato neatly: poke an “X” across the top with a fork, then press at the four corners to push it open, creating a pocket for butter and toppings. If you like, fluff the inside with a fork to create more surface for melted butter or sour cream.
Best Baked Potato
Rebecca Lindamood
Ingredients
- 8 russet potatoes washed and completely dried
- 2 tablespoons grapeseed oil or pure olive oil, canola, vegetable, or peanut oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
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Preheat oven to 425°F.
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Rub the potatoes thoroughly with the oil, then season with salt and pepper.
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Use a fork to poke each potato at least eight times all over, penetrating about 1/8 inch each time.
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Place potatoes directly on the preheated oven racks and bake 40–50 minutes, or until they yield slightly to gentle pressure or register 205°F internally with an instant-read thermometer.
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Poke an “X” on top with a fork and press the four corners to open the potato for serving.
Video
Notes
Nutrition
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.
This post was originally published in November 2018 and updated in October 2019 and January 2021 with revised notes and details.