Perfect Baked Potato

This Perfect Baked Potato has a crispy, golden skin and a light, fluffy interior. It’s easy to make and can be served as a side dish or loaded with your favorite toppings for a satisfying meal.

Ingredients

4 large Russet potatoes
2 tbsp olive oil
1 tsp coarse sea salt
½ tsp black pepper

Optional Toppings

Butter
Sour cream
Shredded cheddar cheese
Crispy bacon bits
Chopped chives or green onions
Steamed broccoli
Chili
Greek yogurt

Instructions

Preheat the oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly, then pat them completely dry.
Pierce each potato 5–6 times with a fork.
Rub the potatoes with olive oil and sprinkle evenly with sea salt and black pepper.
Place the potatoes directly on the oven rack or on a baking sheet lined with foil.
Bake for 45–60 minutes, depending on the size of the potatoes, until the skins are crisp and a fork slides easily into the center.
Remove from the oven and let the potatoes rest for 5 minutes.
Slice each potato open lengthwise and gently fluff the inside with a fork.
Add butter and your favorite toppings before serving.

Tips

Russet potatoes are the best choice because they become extra fluffy inside.
Drying the potatoes well before baking helps create crispy skins.
For extra-crispy skin, avoid wrapping the potatoes in foil.
Check doneness by inserting a skewer or knife into the center—it should slide in easily.

Serving Suggestions

Grilled steak
Roast chicken
Baked salmon
Pulled pork
Garden salad
Steamed vegetables

Storage

Refrigerator: Store cooled baked potatoes in an airtight container for up to 4 days.
Reheat: Bake at 350°F (175°C) for 15–20 minutes, or microwave until heated through.
Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight before reheating.

Prep Time: 10 minutes
Cook Time: 45–60 minutes
Total Time: 55–70 minutes
Servings: 4
Calories: Approximately 270 calories per potato (without toppings)