Hands Down, This Is The Best Ever Baked Potato Recipe!

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Perfect Baked Potatoes

Crispy on the outside, soft and fluffy inside — a classic side dish or main, made just right.

Choose large russet (Idaho) potatoes, ideally around 8 oz (225 g) each. These have thick skins and starchy interiors — perfect for baking.
Scrub each potato well under cold water using a brush or your hands to remove dirt. Dry them completely with a clean towel or paper towels.

Dry skins help the oil stick and crisp up in the oven.

Set your oven to 425°F (220°C).
Position your oven rack in the center, and optionally place a baking sheet or foil on the rack below to catch any drippings.

Pierce each potato 5–6 times all over with a fork.
- This allows steam to escape during baking and prevents bursting.
Rub each potato evenly with olive oil using your hands or a pastry brush.
- This step is key for crispy, golden skins.
Sprinkle sea salt generously over the entire surface of each potato.
- The salt helps draw out moisture and adds flavor to the skin.

You can also add garlic powder, black pepper, or paprika for a little extra flavor.

Place the prepared potatoes directly on the middle oven rack (not on a baking tray). This allows heat to circulate all around the potato, crisping the skin evenly.
Bake for 45–60 minutes depending on the size of your potatoes.
- At 45 minutes, begin checking doneness by piercing with a fork or skewer — it should glide in easily with no resistance.
- The skins should feel crisp and slightly wrinkled.

For extra-large potatoes (10 oz+), bake up to 70 minutes.

Remove the potatoes from the oven using tongs or an oven mitt.
Let them rest for 5–10 minutes on a cooling rack or plate. This allows the insides to finish steaming and firms up the skin a little.
Use a sharp knife to cut a lengthwise slit on top of each potato.
Gently press the ends inward with your hands or a towel — this will open the potato like a clamshell.
Use a fork to fluff the insides, breaking them up slightly and making space for toppings.

Here are some classic combinations you can try:

Serve hot and enjoy that crispy-skin-meets-fluffy-center texture in every bite!

Use a wire rack on a baking tray if you don’t want to bake directly on the oven rack.
Avoid wrapping in foil if you want a crisp skin. Foil traps steam and makes the skin soft.
Make ahead: Store cooled baked potatoes in foil in the fridge. Reheat at 350°F for 15–20 minutes uncovered.