Recipe
If you’ve been searching for the ultimate baked potato recipe, search no more—this is it. Crispy, golden skin giving way to a fluffy, buttery interior that practically melts in your mouth.
The secret? A simple yet game-changing technique: coating the potato with olive oil and a sprinkle of salt before baking, which transforms the skin into a savory, crunchy masterpiece. I’ve been making these for years, and they’ve never failed to impress, whether it’s a weeknight dinner or a cozy holiday side.
The aroma of potatoes roasting in the oven is pure comfort, and the first bite is always worth the wait. Trust me, once you try this method, you’ll never go back to microwaving or steaming.
Let’s get baking—your taste buds are in for a treat.
Ingredients
For the best baked potato, every ingredient plays a vital role in achieving that perfect balance of crispy skin and fluffy interior. Here’s what you’ll need, along with some chef-approved tips to make it shine:
- Russet Potatoes: The star of the show! Their high starch content creates that dreamy fluffy texture inside. Always scrub them well to remove dirt, but leave the skin on—it crisps up beautifully.
- Olive Oil or Avocado Oil: These oils have a higher smoke point, guaranteeing a golden, crispy exterior. Brush generously for maximum crunch.
- Kosher Salt: Essential for seasoning the skin. The coarse grains cling better and add a delightful savory bite.
- Butter: Unsalted butter works wonders for richness and flavor. For a twist, try garlic-infused butter.
- Sour Cream: A classic topping for creaminess. Greek yogurt makes a great substitute if you want a tangier, lighter option.
- Chives or Green Onions: Fresh herbs add a pop of color and mild onion flavor. Sprinkle generously for that finishing touch.
Optional extras:
- Cheddar Cheese: For a melty, indulgent topping.
- Crumbled Bacon: Adds smoky, savory depth.
- Freshly Cracked Black Pepper: A simple yet impactful garnish.
Pro tip: For an extra-flavorful skin, mix the oil with a pinch of paprika or garlic powder before brushing it on.
Don’t skip the drying step—patting the potatoes dry secures maximum crispiness!
How to Make the Best Crispy Skin Baked Potatoes
Bake for 45–60 minutes, depending on the size of your potatoes.
Test for doneness by piercing with a fork—it should slide in easily with no resistance.
The skin should be golden and crisp to the touch.
Let the potatoes rest for 5 minutes after baking.
This allows the steam inside to settle, making them easier to handle and ensuring the interior stays fluffy.
Be careful—they’ll be hot!
Slice open the tops and fluff the insides with a fork.
This creates space for toppings and gives that classic baked potato texture.
Serve immediately with your favorite toppings for the ultimate comfort food.
Nutrition
Baked potatoes are a nutritious and versatile dish, packed with essential vitamins and minerals. Here’s a breakdown of their nutritional content per medium-sized potato (173g):
| Nutrient | Amount |
|---|---|
| Calories | 161 |
| Carbohydrates | 37g |
| Fiber | 4g |
| Protein | 4g |
| Fat | 0.2g |
| Vitamin C | 28% DV |
| Potassium | 26% DV |
| Vitamin B6 | 27% DV |
Chef Tips
If you’re aiming for the perfect baked potato, I’d recommend starting with the right type—Russets are my go-to for their fluffy texture and crispy skin.
Pierce them with a fork for even cooking, then rub with oil and salt for crispness.
Bake at 400°F directly on the rack to guarantee all sides cook evenly.
Rest them briefly after baking for a tender, steamy interior.
Frequently Asked Questions
Can I Use a Microwave Instead of an Oven?
I can use a microwave instead of an oven, though it won’t give me that crispy skin. I’ll poke holes in the potato, wrap it in a damp paper towel, and cook it on high for 5–7 minutes.
How Do I Store Leftover Baked Potatoes?
I store leftover baked potatoes in an airtight container in the fridge for up to four days. I make sure they’re cooled before refrigerating and reheat them in the oven or microwave when I’m ready.
Can I Freeze Baked Potatoes After Cooking?
Yes, I can freeze baked potatoes after cooking. I’ll let them cool completely, wrap them tightly in foil or plastic, and store them in a freezer bag. They’ll last up to three months for future use.
What Type of Potato Is Best for Baking?
I always use russet potatoes for baking because they have a high starch content and thick skin, which helps them crisp up perfectly. They’re fluffy on the inside and hold toppings well, making them ideal.
Can I Bake Potatoes Without Oil?
Yes, I can bake potatoes without oil—just scrub ’em clean, poke holes for steam, and pop ’em in the oven. They’ll still get crispy skin inside, and I’ll skip the extra calories if I want.
