By Becky Hardin
Published Jun 25, 2023
The perfect baked potato really does exist! Learn how to make baked potatoes in the oven so that it’s fluffy on the inside and crispy on the outside. It’s so easy to make, and you can finish it off with the best toppings. It’s a great side dish for any dinner!
What’s in this Baked Potato Recipe?
Cooking baked potatoes in the oven with my tried and true method is so easy. They come out with crispy, well-seasoned skin, and a fluffy, moist interior.
- Potatoes: I recommend using Russet potatoes for this recipe (I’ll tell you why below). 7-9 ounce potatoes are the perfect portion size and are ideal for the exact cook times listed here.
- Salt + Warm Water (Brine): Dissolve salt in warm water to soak the potatoes before baking. This draws out moisture to create the perfect texture.
- Oil: Vegetable oil works best since we’re roasting at a high temp. This crisps up the skin on the potato as it bakes.
- Seasonings: Salt and pepper work great, but you can use other seasonings you like as well. Get creative!
Pro Tip: Use any toppings or add-ins you like. Butter, sour cream, chives, and shredded cheese are classic options. Check below for even more topping ideas!
Variations on a Baked Potato
There are so many delicious ways to enjoy baked potatoes. Try some of these fan favorites:
- Loaded: Add bacon bits , shredded cheese, sour cream, and chives.
- Broccoli Cheddar: Melt lots of cheddar and sprinkle in some small broccoli bits (cook and cut beforehand).
- Mexican: Top with shredded Mexican blend cheese, sliced jalapeños, sour cream, pico de gallo , and green onions.
- Savory Mushroom: Add sautéed or caramelized onions , sautéed garlic mushrooms , and sprinkle in some cheese too if you like (Swiss or gruyere would be great).
Russet potatoes are the perfect option, because the skin gets crispy (not waxy) and holds up through baking, while the inside gets so soft and fluffy!
I recommend setting your oven to 450°F to bake. Use a thermometer to check the center of your potato–it’s done when it reaches 205°F.
At 450°F, bake for 45-60 minutes (until the interior reaches 205°F), and then you’ll bake another 10 minutes to finish them off with the oil and seasonings. So the total time is around 1 hour.
They are high in magnesium and potassium which are both great for heart health. They also contain about 28% of your daily fiber.
Setting them on top of a rack ensures that the hot air fully circulates around every inch of the potato. This prevents any sogginess or uneven cooking.
How to Store and Reheat
Store leftover baked potatoes in an airtight container or Ziplock bag in the refrigerator for up to 2 days.
I recommend reheating in the oven for the best results. Preheat to 350-400°F, then bake for just 15-20 minutes (or until heated through). You can also microwave to speed things up, but the skin will likely be soggy and the inside might dry out.
How to Freeze
Wrap the cooked potatoes in aluminum foil, then place them in Ziplock bags and remove all air. Freeze for up to 6 months (but best within 3 months). Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Oven-baked potatoes are my favorite side dish for almost any meal. They’re simple enough to complement any main dish, but you can also add all the intricate toppings you like to make it just right for tonight’s dinner. Here are some serving ideas!
- A classic baked potato pairs perfectly with a nice restaurant-style steak and a glass of red.
- Serve it along with your favorite chili recipe , and load that right on top of the potato!
- They taste great alongside roast chicken , beef stew , or served with soup and salad.
- Instead of fries, serve these with caramelized onion burgers … and make extra caramelized onions to put on top!
Ingredients1x2x3x
- ▢ 2 cups water warm (130-140°F)
- ▢ 3 tablespoons kosher salt
- ▢ 4 (7-9-ounce) Russet potatoes scrubbed and lightly pricked with a fork
- ▢ Vegetable oil or olive oil
- ▢ Favorite seasonings or seasoning blend optional
Potato Toppings (optional):
- ▢ Butter
- ▢ Sour Cream
- ▢ Shredded Cheese
- ▢ Bacon crumbles
- ▢ Chives chopped
- ▢ Green Onions sliced
- ▢ Tomatoes diced
- ▢ Cooked broccoli
- ▢ Sautéed onions
- ▢ Caramelized onions
- ▢ Cooked Hamburger or Sausage
- ▢ Chili
- ▢ Goat Cheese
- ▢ Sautéed mushrooms
- ▢ Grilled or Rotisserie Chicken
Instructions
- Cover a rimmed baking sheet with foil and set a wire rack inside.
- Place oven rack in the middle of the oven and preheat oven to 450°F.
- Dissolve salt in warm water, then place the potatoes in the water to briefly soak for about 10 minutes. Be sure the entire potato is moistened. 2 cups water, 3 tablespoons kosher salt, 4 (7-9-ounce) Russet potatoes
- Transfer potatoes to the prepared baking sheet and bake at 450°F, 45-60 minutes. If using a food thermometer, the center of the largest potato should register 205°F.
- Remove potatoes from the oven and leave the oven on. Brush the tops and sides of the potatoes with oil, and sprinkle them with the seasonings (or at least salt and pepper). Place the potatoes back in the oven and bake another 10 minutes. Vegetable oil, Favorite seasonings or seasoning blend
- Transfer potatoes to a serving dish or plates. Immediately after removing the potatoes from the oven, use a sharp paring knife to cut a large X into the top of each potato (to release steam). Use paper towels to hold both ends of the potato and push together. Push firmly (but not too hard), and squeeze the potatoes (slightly harder from the lower sides of the ends of each potato). The flesh will push slightly up and out.
- Top the potatoes with your favorite baked potato toppings and serve. Enjoy! Butter, Sour Cream, Shredded Cheese, Bacon crumbles, Chives, Green Onions, Tomatoes, Cooked broccoli, Sautéed onions, Caramelized onions, Cooked Hamburger or Sausage, Chili, Goat Cheese, Sautéed mushrooms, Grilled or Rotisserie Chicken
Equipment
- Baking Sheet
- Wire Rack
Becky’s Tips
- The best type of potato for baking is a Russet potato. Russets are starchy and have a high water content, which makes them ideal for baking.
- Scrub the potatoes thoroughly with a brush under cold water to remove any dirt or debris. Dry them with a paper towel to remove any excess water.
- Use a fork to poke several holes in the potatoes. This will allow steam to escape and prevent the potatoes from exploding in the oven.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Potato Recipes We Love
- The Perfect Baked Sweet Potato
- Twice Baked Potatoes
- Air Fryer Potatoes
- Colcannon Potatoes
- Roasted Red Potatoes
How to Make Baked Potatoes
Equipment
- Baking Sheet
- Wire Rack
Ingredients
- 2 cups water warm (130-140°F)
- 3 tablespoons kosher salt
- 4 (7-9-ounce) Russet potatoes scrubbed and lightly pricked with a fork
- Vegetable oil or olive oil
- Favorite seasonings or seasoning blend optional
Potato Toppings (optional):
- Butter
- Sour Cream
- Shredded Cheese
- Bacon crumbles
- Chives chopped
- Green Onions sliced
- Tomatoes diced
- Cooked broccoli
- Sautéed onions
- Caramelized onions
- Cooked Hamburger or Sausage
- Chili
- Goat Cheese
- Sautéed mushrooms
- Grilled or Rotisserie Chicken
Instructions
- Cover a rimmed baking sheet with foil and set a wire rack inside.
- Place oven rack in the middle of the oven and preheat oven to 450°F.
- Dissolve salt in warm water, then place the potatoes in the water to briefly soak for about 10 minutes. Be sure the entire potato is moistened. 2 cups water, 3 tablespoons kosher salt, 4 (7-9-ounce) Russet potatoes
- Transfer potatoes to the prepared baking sheet and bake at 450°F, 45-60 minutes. If using a food thermometer, the center of the largest potato should register 205°F.
- Remove potatoes from the oven and leave the oven on. Brush the tops and sides of the potatoes with oil, and sprinkle them with the seasonings (or at least salt and pepper). Place the potatoes back in the oven and bake another 10 minutes. Vegetable oil, Favorite seasonings or seasoning blend
- Transfer potatoes to a serving dish or plates. Immediately after removing the potatoes from the oven, use a sharp paring knife to cut a large X into the top of each potato (to release steam). Use paper towels to hold both ends of the potato and push together. Push firmly (but not too hard), and squeeze the potatoes (slightly harder from the lower sides of the ends of each potato). The flesh will push slightly up and out.
- Top the potatoes with your favorite baked potato toppings and serve. Enjoy! Butter, Sour Cream, Shredded Cheese, Bacon crumbles, Chives, Green Onions, Tomatoes, Cooked broccoli, Sautéed onions, Caramelized onions, Cooked Hamburger or Sausage, Chili, Goat Cheese, Sautéed mushrooms, Grilled or Rotisserie Chicken
Notes
- The best type of potato for baking is a Russet potato. Russets are starchy and have a high water content, which makes them ideal for baking.
- Scrub the potatoes thoroughly with a brush under cold water to remove any dirt or debris. Dry them with a paper towel to remove any excess water.
- Use a fork to poke several holes in the potatoes. This will allow steam to escape and prevent the potatoes from exploding in the oven.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
