Steakhouse-level baked potato in the oven, coming right up: crispy, salty skin with a fluffy, cloud-soft center, ready in 45–70 minutes depending on size. The secret is simple—dry the potatoes well, rub with oil + kosher salt, then bake with direct heat so the skin crackles while the inside turns perfectly tender.
I hope I am not the only that considers a baked potato to be a whole meal. I mean, when paired with a steak it is certainly an expectable side dish, but I am not complaining with a spud alone. A the best baked potato is actually a super easy recipe, double win!
Chef Jessica Quick Answer
Best temp: 425°F for crispier skin / 400°F for flexible timing (plus a short cut method)
How long: 45–70 minutes depending on size
Done temp: 205–210°F internal (or knife slides in like butter)
No foil if you want crispy skin (foil = steamed jacket)
Baked Potatoes in the Oven
Baked potatoes in the oven are a wondrous things. Fluffy potatoes with a nice crispy skin. When cut open they are a blank canvas waiting to be painted with anything from a sprinkle of salt to leftover pulled pork.
Jacket potatoes is another common term for a baked potato. They are typically served “loaded” which means topped with butter, sour cream, bacon and chives. Some places would also argue this means cheese too.
Pro Tip
Don’t be afraid to eat potato skins. There are tons of nutrients there!
Best Potatoes for Baked Potatoes
Really any kind of potato can be baked. Russet Potatoes seem to be the number 1 choice. They have a thick skin and the starchy interior has a sweet flavor and fluffy insides.
They are hardy and can hold lots of toppings (or none at all). Russets are also fairly large, so one can suffice for a whole meal or a solid side dish. Idaho potatoes come in second, Yukon gold is third and while they are a little bit more waxy, I actually like red potatoes too, but they don’t have the crunchiest of skins.
Other types of potatoes can be baked, but they have less starchy flesh or a thinner skin that makes them not as ideal.
How to Bake a Potato in the Oven (Step-By-Step)
Like so many things in life, there are many right ways to get the same results. The best baked potatoes will depend on your lifestyle- if you are trying to be a little healthier or omit sodium.
- Prep potatoes. Wash your potatoes, scrub to get off excess dirt and then dry them fully. Any excess water creates steam and this will reduce the possibility of crispy skin. Using a potato nail or fork, poke holes all over to prevent them from exploding.
Some people like using a potato nail, which goes all the way through and can help larger potatoes cook evenly and faster radiating heat through the inside as well. - Add olive oil and salt. Roll potatoes in olive oil (or other neutral oil with smoke poke above 400°F) and then coarse Kosher salt. You can do just olive oil, but salt will not stick without oil.
This step can also be omitted and you will still get a pretty crunchy skin without the calories and salt. And sometimes… I roll in oil and salt and then dust the salt off after cooking (pictured). - Bake. You have three options for cooking- straight to the rack for the best airflow and crackly skin all over, on a rimmed baking sheet for the easiest clean up or a wire rack on top of a rimmed baking sheet for the best in-the-middle option. Place the potatoes in the oven. Baking time will depend on size (see below).
- Add toppings. Remove carefully with an oven mitt or tongs and allow to cool slightly before dressing with favorite toppings.
Do I Need to Wrap my Baked Potato in Foil?
If you want a softer skin on your baked potato, wrap them in foil and skip the potato nail. You won’t get a crispy skin because the skin steams instead of crisps regardless of whether you’ve rolled it in salt or not.
But you are rubbing and seasoning your potato, this helps to really get those flavors to sink in. For best results for a crispy skin, I don’t suggest it.
How Long To Bake A Potato
There are several variables about how long it takes to bake a potato. First is the size of the potatoes, second is type of potato and third is the oven temperature. While I am giving you instructions, this recipe is super forgiving and the temp can be adjusted based on other items you might be cooking.
On average, a medium size Russet potato will take 45-60 minutes in the oven at 400°F. Small potatoes will take about 30 minutes while larger potatoes can take upwards of 90 minutes for cooking time.
The great thing about baked potatoes is they can be baked at any temperature and can be placed right on the oven rack (although putting them on a baking sheet can make getting them in and out a little easier), so they are easy to make alongside other dishes cooking in the oven too.
The internal temperature of a baked potato should be between 200°F and 210°F. Remember carryover cooking will account for a 5° increase in temp, so remove them from the the oven slightly before they reach the desired doneness.
Cooking Time Table for Oven Baked Potatoes
Baked Potato in Microwave- My Short Cut!
Short on time? You can always make them in the microwave too.
- Prep potatoes. Scrub the potato, pat it dry and poke holes with a fork. Remove any blemishes with a paring knife. Preheat the oven at oven to 400°F.
- Add olive oil and salt. Roll in olive oil and Kosher salt just like the oven instructions.
- Wrap in paper towel. Wrap it loosely in a paper towel and place it on a microwave-safe plate.
- Microwave. Place the potato in the microwave it on HIGH for 5 minutes.
- Transfer to the Oven. The microwave cooks from the inside out, so the potato has a head start. Now transfer it to the oven and cook for 30 minutes or until it reaches the correct internal temperature.
What to Serve with Baked Potatoes
The great thing about potatoes is they taste great with pretty much anything. And switching up the toppings helps them to be versatile for any meal. Here are a few of our favorite main dishes to serve baked potatoes in the oven with:
Baked Potato Toppings and Variations
Of course the usual easy recipe: butter, shredded cheese, chives or scallions (green onions), crumbed bacon and sour cream. But what are some others that are perfect for a baked potato bar?
- Blender Salsa
- Pulled Pork
- Shredded Chicken
- Chili
- Everything Bagel Seasoning
- Broccoli (with cheddar)
- Leftover Green Bean Casserole
- French Fried Onions
- Corn & Black Beans with Taco Seasoning
- Harissa Hummus & Olives
- Fried egg and hot sauce
- Plain Greek yogurt
- Cowboy Butter
- Aioli Sauce
We’d love to hear about your favorite baked potato recipe- leave it in the comments!
Storage and Freezing
Storage: Put baked potatoes in an airtight container or plastic ziplock and refrigerate for up to 3-5 days. You can reheat in the microwave or oven, I prefer the oven for the best crispy skin.
- Best reheat (crispy-ish skin): oven at 400°F for 15–20 min
- Fast reheat (soft skin): microwave 2–4 min, split first
- Pro tip: reheat split open for faster warming and less gumminess
Freezing: You can also freeze the potatoes. Wrap tightly in plastic wrap or foil before freezing to prevent freezer burn.
Common Baked Potato Questions & Troubleshooting
If you want crispy skin, go 425°F. If you want a little more wiggle room (and you’re cooking other things), 400°F is the reliable “set it and forget it” temp- my preference.
Poke each potato 8–12 times with a fork. It vents steam so you don’t end up with a potato explosion in the oven. Even not adding enough can make this happen (trust me, I’ve done it!)
Rack is best for crispiness because hot air circulates all around the potato. Baking sheet is fine (and easier to handle), but you’ll get slightly less all-over crunch unless you flip halfway or use a wire rack to hold them up and let the air circulate.
Only if you want softer, steamed skin. Foil traps moisture, so you lose that crispy jacket. For the classic crispy baked potato in the oven: skip the foil.
For peak fluff, aim for about 210°F in the center. The Idaho Potato Commission notes 210°F as ideal for a fully baked Russet, and in foodservice holding situations they recommend pulling around 185°F because it continues cooking while held warm for longer periods of time and will continue to cook, but slower.
More Potato Recipes
I’ve said it a thousand times- but potatoes are my favorite. They are like a blank slate waiting to be painted. Here are a few more of my favorite potato recipes.
Baked Potatoes in the Oven
Equipment
Ingredients
- 4 large Russet potatoes , scrubbed clean and patted dry
- 1 tablespoon extra virgin olive oil
- 1 tablespoon coarse Kosher salt
Instructions
- Heat the oven to 400°F. Arrange a rack in the middle of the oven.
- Trim any blemishes on the 4 large Russet potatoes with a paring knife.
- Pierce the potatoes in a few places a fork. This allows steam to escape from the baking potato. If you are using potatoes nails, skewer them here.
- Roll potatoes in 1 tablespoon extra virgin olive oil and then 1 tablespoon coarse Kosher salt . They don't need to be fully coated, but do the best you can. This step is also optional if you are looking for a healthier or less salty version.
- Bake the potatoes directly on the oven rack on an aluminum foil-lined baking sheet.
- Bake for 45-60 minutes, turning them once or twice. Exact cooking time will depend on the size of your potatoes. Pierce them with a sharp knife or fork to determine doneness.
- Remove potatoes. Serve and dress immediately.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Video
Notes
Storage and Freezing
Storage: Put baked potatoes in an airtight container or plastic ziplock and refrigerate for up to 3-5 days. You can reheat in the microwave or oven. Freezing: You can also freeze the potatoes. Wrap tightly in plastic wrap or foil before freezing to prevent freezer burn.Nutrition
I love the crispy skin on the potatoes! Topped with sour cream, chives, bacon bits and cheddar cheese. YUM!
I also can eat a baked potato for a meal, sometimes I do actually eat them for lunch when I don’t feel like cooking anything. There is nothing better than a baked potato fresh out of the oven!
I love making baked potatoes, such a great option for dinner on nights when I don’t really feel like cooking! Love all of the suggestions for toppings, I never would’ve thought to use everything bagel seasoning!