Valentina Ablaev
Our baked potatoes in the oven are always a hit with kids and adults alike! Pack each potato with various toppings and make it your own. The oven-baking method is the easiest way to get the perfect potato every time, with little to no effort!
If you’re looking for an easy yet delicious side, you simply can’t go wrong with a baked potato! Though we love a twice-baked stuffed potato, there’s something nostalgic about a simple and classic baked potato. The best part is you can load each potato with your favorite toppings, making for the perfect meal.
Best Potato Recipes
Potatoes make the perfect side dish in any form! Though we love a rich and creamy mashed potato, something as simple as a salt-crusted baked potato always hits the spot!
Ingredients for Baked Potatoes in the Oven
All you need to make the perfect baked potato:
- Potatoes – You can’t have a baked potato without a good potato. You can use Idaho potatoes or large russet potatoes with great results.
- Oil – Olive oil and salt give the potato’s exterior a crispy texture and flavor; yes, you can eat the skin!
See the recipe card below for a complete list of ingredients and quantities.
Tools Needed for Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- All you need for this simple recipe is your trusted rimmed baking sheet.
How to Make Baked Potatoes in the Oven
The easiest side dish recipe:
- Clean potatoes. Wash and scrub the potato skins thoroughly under warm water until all dirt is removed. Use a paper towel to pat each potato dry.
- Season. Add the potatoes to a baking sheet. Lather each potato in oil and sprinkle with salt. Use a fork to poke holes all around the potatoes.
- Bake. Bake at 425°F for 50-55 minutes or until the potatoes are cooked through.
Best Oven Temperature for Baked Potatoes in the Oven
As always, the cooking time will vary based on the temperature. Here are some popular options:
- 425°F: Crispy skin, fluffy insides (best option)
- 400°F: Slightly softer skin, bake 60–70 minutes
- 375°F: Not ideal unless cooking other dishes (longer bake)
Baked Potato Toppings
Some unique and delicious ways to serve up a baked potato:
- Classic toppings: The usual fan favorites, like crispy bacon, sour cream, shredded cheese, and green onions.
- Simple: A little butter, salt, and freshly cracked black pepper are a simple yet incredible topping that tastes so nostalgic to many!
- Chili-baked potato: If you haven’t tried this combo, you are missing out! Load up your baked potato with homemade chili and shredded cheddar cheese!
- Pulled pork: Top your baked potato with bbq pulled pork and fresh coleslaw for an out-of-this-world combo!
- Taco style: Yes, that’s right! Load up your potato with simple taco meat and all of your favorite taco toppings. Our favorite has to be guacamole and fresh pico de gallo as a topping!
Other Ways to Cook Baked Potatoes (Besides the Oven)
- Microwave: Not a favorite, but it works in a pinch! Place the pierced potato in the microwave and microwave on high for 5-8 minutes, flipping halfway through.
- Air fryer: This is an excellent method when you’re on a time crunch but still want that crispy skin. Place the prepped baked potatoes in the air fryer and bake at 400°F for 35-45 minutes.
- Grill: This is best when already grilling, so why not kill two birds with one stone? Wrap the prepped potatoes in foil and place them on the hot grill. Grill over medium heat for 40-50 minutes, flipping now and then.
Expert Tip:
Perfectly cooked potatoes. How do you know if your potatoes are cooked through? After 50-55 minutes, check your potatoes using a fork or a sharp knife. Poke the center of one of your potatoes; if the poke goes through easily, your potatoes are ready! The exact baking time varies depending on the size of the potatoes. Larger potatoes take longer, while small potatoes may be done quicker.
Store & Reheat Baked Potatoes
- Storage. Place the cooled baked potatoes in an airtight container & refrigerate for up to 3 days.
- Reheat. Warm up the potatoes in the oven at 350°F until warmed through.
- Freeze. We don’t recommend freezing baked potatoes as the texture will change too much.
More Potato Recipes
If you enjoyed this classic potato recipe, be sure to try our other favorite potato recipes; here are some of our favorites:
Casseroles- One Pan Meals
- Entree
- Casseroles
- Pancakes
- Potatoes
- Potatoes
- Potatoes
If you tried this baked potato recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Baked Potatoes in the Oven
Instructions
- Wash and scrub the potatoes under running water, removing any imperfections.
- Use a paper towel to pat the potato down until it is completely dry.
- Add the potatoes to a baking sheet, coat each potato with oil, and sprinkle with salt.
- Use a fork to puncture holes in each potato.
- Bake the potatoes at 425°F for 50-55 minutes, or until a fork pierces the center of each potato with ease.
Notes
- Toppings. Toppings are where you can have so much fun with a simple baked potato. Serve up with the classic bacon, sour cream, cheese, and green onions, or get creative with a chili-baked potato or a pulled-pork baked potato.
- Air fryer method. Don’t have an hour to wait? That’s where your air fryer comes in handy! Place the prepared potatoes in an air fryer, and bake at 400°F for 35-45 minutes.
- Grilling method. Wrap the prepared potatoes in foil and place on the grill grates. Cover and cook for 40-50 minutes, flipping occasionally.
- Store leftovers. Store the cooled baked potatoes in an airtight container and refrigerate for up to 3 days. Warm up the leftovers in the oven until cooked through.
Nutrition
FAQs
This recipe doesn’t require wrapping the potatoes in foil. Having the potatoes cook directly on the baking sheet gives them a crispy crust and makes the skin extra tasty.
Poking holes in a baked potato allows for steam to escape and prevents the skin from bursting.
Use russet potatoes or idaho potatoes for the best results. I don’t recommend a yukon gold potato.
