It wasn’t until a couple of years ago that I realized how different it is to have a tremendous and excellent baked potato. It’s the difference I’m talking about. Baked potatoes have skins that are delightfully golden and crisp and have a delicious taste of salty crunch in every bite. The insides of the baked potato are incredibly soft and fluffy that are ready to be enjoyed with little fresh chives or possibly packed with all of your favorite toppings. The baked potatoes taste pure, warm, nostalgic carbohydrate bliss and will remind you of how nourishing a simple potato can taste.

This is the topic we’ll be discussing today. The good news is that perfect baked potatoes are straightforward to prepare—the secret lies in this recipe. You only need four easy ingredients, just a few minutes of active preparation, and a hot oven. In no time, the best-baked potatoes you’ve ever had will be ready for serving and stuffed with the toppings you love within minutes.


Alright, first, let’s talk ingredients. For this simple baking potato dish, you’ll require the following:

It is possible to bake Russet potatoes using any variety of potatoes. However, Russets are the best choice to create the finest cooked potatoes. Skins from Russet potatoes are lovely and thick, which allows them to cook perfectly when baked. They also have a starchy interior, making an extra sweet and fluffy filling.

Oil or Butter: I also strongly recommend using Butter to cook your potato skins. This gives it a great flavor and helps the skins become extra golden. However, if you do not want to cook with Butter, you can substitute any cooking oil with the high heat you like. (I recommend an olive oil made from avocado or regular, but not extra-virgin.)

Kosher salt would recommend using acceptable Kosher salt to give a little crunch to potato skins.

Freshly-ground black Pepper: You may sprinkle the black powder over the potato’s skin before baking and sprinkle a few cracked pieces of pepper on the soft insides after they are baked to perfection.


Here’s my tried and tested most effective method to bake potatoes in the oven…

Turn oven on to 450°F. Yes, you are reading the correct temperature. The stove should be scorching so the potato’s skin is crisp and crispy.

You are preparing your baking sheet. If you have a cool rack made of wire, I strongly recommend placing it on top of a baking sheet to ensure that the potatoes cook evenly across all sides. If you don’t have a wire rack or baking sheet, you could either put the potatoes directly on oven racks (with an oven sheet underneath to catch any drips) or cook the potato on a foil-lined (or parchment lined, at your own risk) baking sheet.

You can poke your potatoes with a knife. Because no one wants to deal with the threat of exploding potatoes. 😉

First, bake. My top tip for the time to bake potatoes is in two rounds! In the first, bake for around 25 minutes until the skin feels dry and wrinkled.

Use a pastry brush to coat the potatoes with Butter that has been melted (or oil). Next, carefully take the potato out of the oven. Utilize a pastry brush and apply the melted Butter (or oil) uniformly across all sides. Sprinkle the potato with a generous amount of Kosher salt. (I prefer my salt to be coarse to give you some crunch.) Place the potato back on the baking sheet facing the other way so that it will cook evenly across both sides.

Second bake. Bake for another 20 minutes. Carefully apply an oven mitt (it may be boiling) to determine if it is cooked. If the insides appear nice and soft and give when pressure is applied, take your potato out of the oven. If not, cook in 5-minute increments till the potatoes are cooked to be served. The cooking time will differ based on the potato amount; however, on average, they will take between 45 and 55 time to prepare.

Cut, squeeze, and fluff, then season it and serve! Cut the potato lengthwise using an apron, give it a chance to squeeze it up, then fluff the insides using a fork, and then add your preferred seasonings or toppings. Then a perfectly crispy-on-the-outside, soft-and-fluffy-on-the-inside, and oh-so-delicious baked potato will be yours to enjoy!


Do you want to fill your baked potatoes with some tasty toppings? Here are some of my top ingredient combinations for baked potatoes loaded with toppings…

The classic loaded baked potato served with bacon, cheddar cheese, sour cream, or green onions

Chili-baked potato decorated with traditional chili or vegetarian chili, cheddar cheese, sour cream, avocado, and green onions.

Guacamole Baked Potato served with a large scoop of Guacamole as well as optional cheese or crumbled tortilla chips

Broccoli Baked potato with cheese: topped with broccoli and melted cheddar cheese

Cook Mode Keep your screen from becoming dark instructions

Prepare the oven. Bring the oven temperature to 450°F. Cover a baking pan with aluminum foil (or parchment*). If you have a cooling rack made of wire, set it on top of the baking sheet.

Prepare the potato. With a dinner fork or smaller paring knife, poke the potato ten times across all sides. The potato should be placed on the baking sheet.

Bake (round one). Bake for about 25 minutes. Take the baking sheet out of the oven.

Brush using Butter (or oil). With a pastry brush, paint the exterior of the potato with Butter that has been melted or olive oil till it’s completely covered. Sprinkle the potato generously with a sprinkle of Kosher salt and then place the potato in the baking pan, reverse-side-up, to allow it to be cooked evenly both ways.

Bake (round two). Bake another 20 minutes. With an oven mitt, gently squeeze the potato to test for doneness. If the potato’s interior is soft and gives when pressure is applied, take the potato out of the oven. If not, cook in increments of 5 minutes until the potato becomes soft.

Slice the potatoes. With a small paring knife, cut your potato a long way. After that, give the potato a gentle squeeze to break it open.

Serve. Serve immediately and with any toppings you wish to add.

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