Baked Potato Recipe
Crispy-skinned baked potatoes with fluffy centers, made simply with russet potatoes, olive oil and kosher salt.
WHY IT WORKS
Why This Recipe Works
01
Dry the Skin
Thoroughly drying the potatoes before oiling helps the skins roast rather than steam.
02
Oil and Salt
A thin coating of oil helps the skin crisp evenly, while kosher salt adds flavor and a lightly craggy finish.
03
Bake Unwrapped
Leaving the potatoes uncovered in a hot oven keeps the skins crisp while the centers turn soft and fluffy.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Heat the oven to 425°F. Set an oven-safe wire rack on a rimmed baking sheet.
-
Scrub the potatoes well under running water, then dry them very thoroughly with a clean towel. Pierce each potato 6 to 8 times with a fork.
-
Rub the potatoes all over with the olive oil, then sprinkle the kosher salt evenly over the skins. Arrange them on the wire rack with space between each potato.
-
Bake for 45 to 60 minutes, depending on size. Start checking at 45 minutes and continue baking until the skins are crisp and a fork or skewer slides easily into the centers. An internal temperature around 205°F is a useful additional cue.
-
Remove the potatoes from the oven. Split them open while hot and gently fluff the centers with a fork before serving.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
205°F / 96°C
The potatoes are ready when a fork or skewer slides easily into the center. An internal temperature around 205°F is a useful additional cue for a soft, fluffy interior.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Russet potatoes are ideal because their high starch content gives a fluffy interior and their thicker skins crisp well. Choose potatoes of similar size so they finish at about the same time.
Useful Substitutions
A neutral high-heat oil such as avocado or canola oil can replace the olive oil. Other floury baking potatoes can work, but waxy varieties will give a denser, less fluffy center.
INGREDIENT QUALITY
Quality Note
Choose russet potatoes with intact skins and similar sizes so they bake evenly. Drying the skins thoroughly before adding oil is one of the most important steps for a crisp finish.
COOKING TIPS
Tips
Dry Them Well
After scrubbing, dry every part of the skin thoroughly. Surface moisture works against the crisp finish you want.
Skip the Foil
Foil traps steam around the potato and softens the skin. Bake the potatoes uncovered for a crisp exterior.
Give Them Space
Leave space between the potatoes on the rack so hot air can circulate around the skins instead of creating damp spots.
Check the Center
The potatoes are ready when a skewer or fork slides easily into the center. An internal temperature around 205°F is a useful additional cue.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Let leftover potatoes cool, refrigerate them within 2 hours in a covered container and use them within 3 to 4 days.
Freezing
Baked potatoes can be frozen once fully cooled, although the texture will be softer after thawing. Wrap them well and use within about 1 month for the best quality.
Reheat in the Oven
Reheat whole refrigerated potatoes at 375°F for about 15 to 20 minutes, until hot through and the skin has crisped again.
Reheat in the Microwave
Microwave a refrigerated potato in 1-minute intervals until hot throughout. This is faster, but the skin will be softer than when reheated in the oven.
ESTIMATED PER SERVING
Nutrition
1 baked potato
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Baked Potato FAQs
How do I get crispy skin on a baked potato?
Dry the potatoes thoroughly, coat them lightly with oil and salt, and bake them uncovered in a hot oven. Avoid foil because it traps steam and softens the skin.
Should I wrap baked potatoes in foil?
Not for this recipe. Foil holds moisture around the potato, which gives a softer skin. Baking uncovered is the better choice when crisp skin is the goal.
What type of potato is best for baking?
Russet potatoes work especially well because their high starch content produces a light, fluffy center and their thicker skins crisp readily in the oven.
How do I know when a baked potato is done?
A fork or skewer should slide easily into the center with very little resistance. An internal temperature around 205°F is also a useful indication that the inside is soft and fluffy.
Can I bake potatoes ahead of time?
You can, although the skin is crispiest when the potatoes are freshly baked. Refrigerate cooked potatoes promptly, then reheat them in the oven to restore some of the crispness.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.